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Leftover Cranberry Sauce No-Flip Pancakes<\/p>\nLeftover Cranberry Sauce No-Flip Pancakes<\/p>\n
<\/p>\n
1\u00bd cups all-purpose flour<\/p>\n
2 T. granulated sugar<\/p>\n
1\u00bd tsp. baking powder<\/p>\n
\u00bc tsp. baking soda<\/p>\n
1 tsp. kosher salt<\/p>\n
1\u00bd cups buttermilk<\/p>\n
3 medium eggs (or 2 large)<\/p>\n
2\u00bd T. unsalted butter, melted, plus more for serving<\/p>\n
1 T. vegetable oil<\/p>\n
\u2154 cup cold cranberry sauce<\/p>\n
Maple syrup, for serving<\/p>\n
<\/p>\n
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\u2019t over-mix\u2014you want the batter to look marbled. Heat remaining \u00bd 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Leftover Cranberry Sauce No-Flip Pancakes 1\u00bd cups all-purpose flour 2 T. granulated sugar 1\u00bd tsp. baking powder \u00bc tsp. baking soda 1 tsp. kosher salt 1\u00bd cups buttermilk 3 medium eggs (or 2 large) 2\u00bd T. unsalted butter, melted, plus more for serving 1 T. vegetable oil \u2154 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…<\/p>\n