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Ingredients
- 1 cup all-purpose flour
- 1 egg
- 1 cup whole milk
- 1 tablespoon light brown sugar (or substitute white sugar)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cranberries (give or take)
- kernels from 1 ear corn
- 1/2 teaspoon finely chopped fresh rosemary
- 2 about 2 tablespoons butter
Preparation
Step 1
(makes about 8 )
Beat the milk and egg in a bowl. Combine the flour, sugar, baking soda, baking powder, and salt in a medium-large bowl and make a well in the center. Add all the milk/egg mixture at once and gently whisk, turning the bowl as you go so that the sides spill a little more of the dry mixture into the wet. Once mixture is completely blended, and there are no lumps (about 4 minutes), add the corn, cranberries and rosemary.
Heat a large frying pan. Once hot, turn heat to medium and lightly brush a stick of butter in a circle in the center of the pan. Pour one ladleful of the batter into that center. Let cook without turning or touching for about 2 minutes, or until air bubbles have just begun to form in the center of the batter. Check underneath to see how golden the bottom of the pancake is, and if desired color, flip. Cook on opposite side about 2 minutes longer, and transfer to a plate. Repeat with the rest of the batter, and serve immediately (with optional toppings like maple syrup, butter, whipped cream, etc.).
Four brownie points: Healthfulness can be sweet. I don’t typically put syrup on my pancakes, just ’cause I don’t see why I’d need to pour it on what I already find to be sweet enough, moist enough (the cranberries help), and basically satisfying enough. Of course, you don’t have forego this common topping, but if you’re looking to de-condition yourself out of some extra calories from sugar, I think you won’t have such a bad run of it with these jammy cranberry-studded pancakes. The berries alone are unique for having little sugar (comparably), and lots of Vitamin C as well as lycopene, as with most red-pigmented foods. The sweet corn adds folate, potassium and beta-carotene, as well as a little more sweetness. Try mixing the flour with some of the whole grains suggested above, like whole wheat or oats, for more nutritional boost.
…my favorite ingrediants..combined in one of my favorite ways…thank you for sharing the recipe..
love this, can’t wait to try it as I have all the ingredients on hand..even whole wheat flour if I so choose. However, I have a can of del monte corn in my pantry, but I’m sure it will work just fine.
I loved these. We made them with whole wheat PASTRY flour, frozen corn and frozen cranberries (wrong season). The rosemary was dried, too, and they were still awesome! I served them with a simple orange glaze:
Heat liquids over med. heat, mix in sugar then heat until thick and sticky.