Thanksgiving leftovers for breakfast? Extra cranberry sauce adds holiday pizzazz to your favorite pancake batter.
Everyday Food, November 2003
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 2
- 3/4 cup <u>Quick Cranberry Sauce</u>
- 2 cups pancake batter
- Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
- For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
- Serve with butter, if desired, and reserved syrup.
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