These cranberry sauce pancakes help make quick work of Thanksgiving leftovers. Cranberries, pecans, and whole-wheat flour make for a rib-sticking pile of pancakes just perfect for the day after - or any day.
Author: Kitchen Treaty
Recipe type: Breakfast
Yield: About 10 4-inch pancakes
¾ cup all-purpose flour
¾ cup whole wheat flour (can substitute more all-purpose flour instead)
3 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon nutmeg
1¼ cups milk
¾ cup cranberry sauce
3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla
½ cup chopped pecans
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and nutmeg.
In a medium bowl, beat the eggs. Whisk in the milk, cranberry sauce, butter, and vanilla.
Pour the wet ingredients over the dry and whisk together just until incorporated. Stir in the pecans.
Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired (it's not necessary if you're using non-stick equipment), and pour ⅓ cupfuls onto hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minute. Flip and cook for another minute until golden brown on both sides and cooked through.
Serve topped with maple syrup, an extra spoonful of cranberry sauce, and a sprinkling of chopped pecans, if desired.
Recipe by Kitchen Treaty at http://www.kitchentreaty.com/leftover-cranberry-sauce-pancakes-with-pecans/