Cranberry and Rice Buttermilk Pancakes

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Cranberry and Rice Buttermilk Pancakes

25 MINUTES Cranberry
IDEAL FOR: Breakfast
Serves

12-14 pancakes

Home-cooked breakfast foods like pancakes embody a slower and more decadent frame of mind—the perfect opportunity to get a little creative. This recipe is inspired by a dish served at a
Cajun breakfast joint where I was once a server. What interesting flavor and texture! And adding cranberries in the mix makes these pancakes a little more flavorful.

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat all-purpose flour
  • 2 tablespoons sugar*
  • A pinch of salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 3 tablespoons oil, such as sunflower, canola, or coconut
  • 1 1/2 cups buttermilk (see homemade recipe below)*
  • 1 teaspoon vanilla*
  • 1 cup cooked white rice***
  • 1 cup Naturipe® Cranberries, fresh or frozen

DIRECTIONS

1. Mix dry ingredients in a bowl.
2. In a second bowl, whisk eggs until lightly beaten,
then add buttermilk, oil, and vanilla.
3. Pour into dry ingredients and mix until just
incorporated, then finish with rice and cranberries.
4. Drop a large tablespoon of batter onto a greased
griddle. When you see bubbles begin to appear
uniformly on the surface of the cake, flip gently.
5. Cook until golden brown on both sides. Keep cakes
warm in the oven on low or serve immediately.

 

NOTES

*If you don’t have buttermilk on hand, you can
substitute it by combining one tablespoon of white or
apple cider vinegar per cup of milk. Allow it to stand
for 10 minutes before using so it can curdle slightly.
**You can skip the sugar and the vanilla to make these
savory pancakes if you like!
***Experiment with different kinds of rice, like wild rice
or quinoa, or even leftover rice if you have it on hand.

Other Suggestions
Batter too thick? Add more liquid. For extra fluff, beat
the egg whites separately and then fold into the batter.

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