MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry-Pistachio Pancakes
Categories: Breads, Fruits, Nuts, Dairy
Yield: 12 Servings

1 3/4 c All-purpose flour
2 tb Sugar
1 tb Baking powder
1/4 ts Salt
1 lg Egg; lightly beaten
1 1/2 c Buttermilk or sour milk *
3 tb Oil
1/3 c Chopped pistachio nuts
1/3 c Craisins dried cranberries
Fine chopped pistachio nuts
Butter (opt)
Desired syrup (opt)

In a large bowl stir together flour, sugar, baking
powder, and salt. In a medium bowl combine egg,
buttermilk, and oil. Add egg mixture all at once to flour
mixture. Stir just until moistened (batter should be
slightly lumpy). Stir in the 1/3 cup pistachios and the
dried cranberries.

For each pancake, pour about 1/4 cup of the batter onto a
hot, lightly greased griddle or heavy skillet, spreading
batter if necessary. Cook over medium heat for 1 to 2
minutes on each side or until pancakes are golden brown.
Turn over when surfaces are bubbly and edges are slightly
dry. Serve warm. If desired, top with butter and finely
chopped pistachios and serve with syrup.

* FROM THE TEST KITCHEN: To make 1 1/2 cups sour milk,
place 4 1/2 teaspoons lemon juice or vinegar in a glass
measuring cup. Add enough milk to make 1 1/2 cups total
liquid; stir. Let stand for 5 minutes before using.

Makes: 12 pancakes

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 25 July 2015

Uncle Dirty Dave's Archives

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