Cranberry apple topped pancakes, a tart and sweet topping for your favorite pancakes.
I can’t believe it is the week of Thanksgiving. It is hard to believe that the holidays are starting. I have a love-hate relationship with this time of the year. I love the holidays, I love being with family and friends, I love all the amazing foods, but I don’t like the rushing to get things done at this time of the year. Every year at this time I tell myself that I will never be ready for the holidays that are coming up. And you know what? When the holidays arrive I have everything under control. Hopefully, it will be the same this year.
As for some of the things at this time of year are cranberries. As I mentioned in an earlier post, I can’t wait until cranberries come into the stores when fall hits.
Another thing that I love is pancakes. Normally I like maple syrup on my pancakes, but every once in a while it is nice to change things up.
I used my go-to pancake recipe for the cranberry apple sauce and to tell the truth, the sauce transformed these plain pancakes into something special. Yes, cranberry apple topped pancakes would be perfect for your Thanksgiving breakfast.
The sauce comes together in under a half an hour and is wonderful over pancakes, but it can be used for pound cakes or whatever you can think that goes with cranberries.
What is your favorite way to top your pancakes?
- Cranberry Apple Sauce-
- 2 cups fresh cranberries
- 1 Granny Smith apple chopped - about 1½ cup
- Zest from one orange
- 1½ cup orange juice
- ½ cup sugar
- 1 cup flour
- 1 tablespoon baking soda
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 tablespoons oil
- Wash the cranberries before cooking them.
- In a large saucepan combine the cranberries, apple, orange zest, orange juice, and sugar.
- Cook the mixture over medium heat until it comes to a boil. Reduce heat slightly and continue to cook until the mixture starts to thicken, about 15 minutes. Remove from heat and serve while it is warm.
- Sift together all of the dry ingredients.
- Beat the egg and add the milk, and oil; add to the dry ingredients.
- Mix until the wet ingredients are mixed in. Don't worry if there are lumps left in the batter.
- Melt butter in a skillet or griddle, add the pancake batter.
- Fry until the top is bubbled up and the bottom turns golden brown.
- Flip and fry until the bottom is golden brown.
- Serve hot with cranberry apple sauce.
Source: Recipe for pancakes is from the Better Homes and Gardens New Cook Book.
If you like this recipe, take a look at this one!