4 servings Ingredients:
1 1/4 cups milk
3/4 cup whole wheat berries OR 1 1/8 cups whole wheat flour
1/2 cup rolled oats or quick oats
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup (packed) brown sugar
1/8 teaspoon salt
1 1/2 cups fresh whole cranberries, washed
Butter and/or maple syrup, for serving Instructions:
1. Preheat a heavy skillet or griddle over medium heat.
2. In a blender, combine the milk and wheat berries. Blend on HIGH for 4 minutes.* If you are using whole wheat flour rather than wheat berries, blend until the flour and milk are well-mixed. (Stop and scrape the sides of the blender once if needed.)
3. Add the oats, eggs, cinnamon, baking powder, brown sugar, salt, and half of the cranberries to the blender. Blend on a medium or high speed for about a minute, until well-blended. If anything has stuck to the sides of the blender, scrape the sides and blend for another moment. You should have a slightly pink, fairly thin pancake batter.**
4. Stir in the remaining cranberries (whole). Because the cranberries float, you won’t be able to pour the batter onto the griddle to cook. Instead, use a ladle to scoop the batter and drop onto the preheated griddle. (Lightly oil griddle first if you think they might stick; I use cast iron and use a little oil for the first pancake and then no additional oil.)
5. Cook pancakes at a moderate pace — not too quickly though, or the cranberries will still be crunchy inside! I’ve found that these pancakes take only slightly longer than plain wheat pancakes. I wait for the first few “pops!” from the cranberries before I flip the pancake.
Enjoy hot with butter and/or maple syrup!
Leftover pancakes can be frozen in a ziplock bag. Re-heat (thawed or from frozen) in a toaster before serving.
This recipe is taken from Tammy’s Recipes.