Cranberry Caramel Almond Pancakes

Ingredients:

• 5 cups Flour
• 1/2 cup Sugar
• 1/4 cup Baking Powder
• 1 teaspoon Salt
• 1/2 cup Canola Oil
• 4 Eggs
• 1 tablespoon Vanilla
• 3-4 cups Milk
• 2 cups Dried Cranberries (soak in ½ cup orange juice to reconstitute)
• 1/2 cup Slivered Almonds
• FOR THE CARAMEL DRIZZLE
• 1 1/2 sticks Butter
• 1 1/2 cup Brown Sugar
• a dash Cinnamon
• 1 1/2 cup Heavy Cream

Steps:

1. Mix dry ingredients together. Add eggs, oil vanilla and milk into dry ingredients. Fold in drained cranberries and slivered almonds.
2. Place ½ cup of of batter on an oiled or buttered griddle. Drizzle scant caramel sauce on top of each pancake. Cook until bubbles form and flip over.
3. Caramel Drizzle Method: Melt butter in a saucepan and then add brown sugar and continue to cook until mixture comes to a boil. Add dash of cinnamon and then add heavy cream while stirring. Stir and cook until mixture comes together and thickens slightly. As mixture cools down it will thicken.
4. Plate pancakes, drizzle caramel sauce, garnish with dried cranberries and almonds and dust with confectionery sugar if desired. Makes 10 servings of 3 pancakes each.
5. Tips for Perfect Pancakes -Do not over mix ingredients; mix just until everything is incorporated -For lighter pancakes, beat egg whites and yolks separately and fold fluffy egg whites into batter at the last minute -Be patient; don't turn pancakes until those 'telltale' bubbles appear -Use real, warmed maple syrup