breakfast recipe · #01493
Cake Flour Cocoa 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 cupsCake Flour
- 1¼ cupsWhole Milk
- 2 eggsChicken Egg
- 3 ozDried Cranberry
- 2 tbspUnsalted Butter
- 1 tbspCocoa Powder
- 2 tspBaking Powder
- ½ tspTable Salt
Instructions
- Wash and prepare the Dried Cranberry. Whisk the Cake Flour, Cocoa Powder, 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 Whole Milk, Chicken Egg, and melted Unsalted Butter, then stir them into the Cake 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
- 10.1 g
- Carbohydrates
- 63.5 g
- Fat
- 11.5 g
- Fiber
- 2.6 g
- Sodium
- 364.4 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.