Cranberry Orange Pancakes
12 pancakes SERVINGS
Ingredients
- 375 ml or 1 1/2 cups all-purpose flour
- 45 ml or 3 tbsp granulated sugar
- 15 ml or 1 tbsp baking powder
- 1 ml or 1/4 tsp salt
- 1 egg
- 325 ml or 1 1/3 cups 2% milk
- 30 ml or 2 tbsp vegetable oil
- 1 large orange
- 175 ml or 3/4 cup All-Bran Original* cereal
- 175 ml or 3/4 cup fresh or frozen cranberries, chopped
- 10 mL or 2 tsp Vegetable oil for cooking
Directions
1. In medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
2. In large bowl, lightly beat egg. Stir in milk and oil. Grate orange rind; add to egg mixture. Cut remaining peel from orange and finely chop flesh; add flesh to egg mixture. Stir in All-Bran cereal and chopped cranberries. (Thaw, drain and chop frozen cranberries.)
3. Stir in dry ingredients, mixing just until combined. (Will thicken if it sits awhile, add more milk as needed.)
4. For each pancake, pour 1/3 cup of batter into a pre-heated, lightly greased non-stick skillet. Cook until bubbles form on surface, about 2 minutes. Flip and cook about 1 minute longer, until golden brown. Serve immediately with maple syrup.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
