breakfast recipe · #01492
Whole-Wheat Nutmeg Dried Cranberry Pancakes
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook18 min
Inactive0 min
Total30 min
Ingredients
- 1½ cupsWhole-Wheat Flour
- 1¼ cupsButtermilk
- 2 eggsChicken Egg
- 3 ozDried Cranberry
- 2 tbspUnsalted Butter
- ½ tspNutmeg
- 2 tspBaking Powder
- ½ tspTable Salt
Instructions
- Wash and prepare the Dried Cranberry. Whisk the Whole-Wheat Flour, Nutmeg, Baking Powder, Table Salt in a large bowl. Do not eat or taste the raw batter.
- Keep the Chicken Egg refrigerated until ready to cook. Whisk the Buttermilk, Chicken Egg, and melted Unsalted Butter, then stir them into the Whole-Wheat Flour mixture with the Dried Cranberry just until combined.
- Cook the pancakes in batches on a heated skillet until browned on both sides, no wet batter remains, and the centers reach at least 160°F (71.1°C). Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 12.7 g
- Carbohydrates
- 54.8 g
- Fat
- 10.5 g
- Fiber
- 6 g
- Sodium
- 402.5 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.