Cranberry Caramel Almond Pancakes
Total preparation time: 10 minutes
Serves: 10Ingredients:
- 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:
- Mix dry ingredients together. Add eggs, oil vanilla and milk into dry ingredients. Fold in drained cranberries and slivered almonds.
- 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.
- 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.
- 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.
- 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