These Cranberry and Blueberry pancake recipe is perfect for a lazy Sunday morning 🙂 Soft cinnamon butter and oozing maple syrup add to the weekend breakfast celebrations.
This year began on the road for us and like that was any indication of things to come; we seemed to have developed wheels on our feet. Last month we were at home for not more than 5 days and that too not together. This was a weekend together after long so all th more reason to go just stay indoors and enjoy each other’s company!
Yesterday hubby dear made breakfast, even though with frozen stuff, it was a luxury I can get used to :). So today morning I decided to wake him up with the sweet smell of these delicious berry pancakes.
Cranberry and Blueberry Pancakes
By Ashima Goyal Siraj
Preparation Time: Cooking Time: Serves: 2-3
150 gms self-raising flour
1 tsp baking soda
150 ml buttermilk
2 tbsp low-fat milk
50 gms melted butter
2 tbspd cranberry and blueberry jam with whole fruit (I used ST. DALFOUR jam; It’s better to use dried cranberries & blueberries if available)
Butter or olive oil for frying
maple syrup to serve
For Cinnamon Butter
50 gms softened butter
1 tsp cinnamon powder
1 tsp castor sugar
- Cinnamon Butter: Mix all the ingredients together, wrap in a cling film and chill.
- Mix the flour, baking soda and a pinch of salt in a bowl.
- Make a well in the center, then gradually whisk in the egg, followed by buttermilk, milk and melted butter.
- Once the mixture is smooth, stir in the cranberry and blueberry jam. (You can also add grated apples along with dried cranberries)
- Melt some butter in a non-stick pan or spray some olive oil
- When hot, add ladle full of batter to the pan.(I have two of these silicone pancake rings that make it very easy use a large pan and make them simultaneously without worrying about the batter mixing into one big pancake!)
- Cook for 2-3 minutes until bubbles appear and the underside of the pancake is set and golden. Flip and cook for a few minutes more.
- Transfer to a plate and keep warm in a warm oven. Cook the remaining pancakes
- To serve, stack pancakes on plate, top with a big knob of cinnamon butter and drizzle with maple syrup.