Leftover Cranberry Sauce No-Flip Pancakes

 

1½ cups all-purpose flour

2 T. granulated sugar

1½ tsp. baking powder

¼ tsp. baking soda

1 tsp. kosher salt

1½ cups buttermilk

3 medium eggs (or 2 large)

2½ T. unsalted butter, melted, plus more for serving

1 T. vegetable oil

⅔ cup cold cranberry sauce

Maple syrup, for serving

 

Heat oven to 375 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another large bowl, whisk together buttermilk, eggs, and 2 T. of melted butter. Fold in dry ingredients and then add cranberry sauce into the batter. Don’t over-mix—you want the batter to look marbled. Heat remaining ½ T. of butter. Oil in a 10-inch oven-safe skillet over medium-high heat. Add batter to the pan and spread to the edges. Cook just until the edges are set, 5-7 minutes. Transfer the skillet to the oven and bake for 10-15 minutes until the pancake is golden and puffed on top. Place a serving plate over the skillet and carefully invert the pan to release the pancake. Cut the pancake into wedges and serve with butter and maple syrup.