Recipes

Ingredients

• 1/2 cup fresh cranberries
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons whole-wheat flour
• 1 tablespoon yellow cornmeal
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
• 6 tablespoons nonfat milk
• 2 tablespoons pasteurized egg substitute
• 1 1/2 teaspoons walnut or canola oil

Preparation

1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
5. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.