Randy’s Cranberry Harvest Griddlecakes
Steps:
- 2 Cups Unbleached Flour
1 ½ Cups Milk
2 Eggs
Canola Oil for the Skillet
1 Cup Cranberry Sauce
3 Tbsp Brown Sugar
1 Tbsp Baking Powder
- Lightly combine the Flour, Baking Power & Brown Sugar in a medium-large bowl until ingredients. Add the Cranberry Sauce to the mixture and lightly combine.
In a separate bowl, whisk the Eggs until yellows and whites are mixed. Add the 1 ½ cups of milk to the eggs and continue whisking until mixed. Combine the eggs & milk mixture into the flour mixture. The batter should be thick and lumpy. Do not over mix.
This recipe produces thick griddlecakes. If desired, you can add up to an additional ½ cup of milk to produce thinner griddlecakes.
- Heat the Canola Oil in the skillet over medium-high heat. Do not add the batter until the oil sizzle when a drop of batter is added. Add about ¼ cup of batter for each griddlecake (producing 3 inches diameter cakes). Let them cook until the surface of the batter has bubbles completely covering it. Flip the cakes. The surface should be a deep golden brown. Continue cooking on the flip side for an additional 3 minutes.
Stack 3 cakes on a plate and garnish. We often serve the griddlecakes at the DC Guesthouse covered with slightly warmed Holiday Cranberry Sauce. However, they are also delicious with a warm orange marmalade or maple syrup. For Sunday brunch, we also add a bit of whipped cream.
- Randy’s Holiday Cranberry Sauce
2 Cups Cranberries (Fresh or Frozen)
1 Cup Sugar
1 Cup Merlot
Zest & Juice of 1 Orange
- Combine all the ingredients in a medium saucepan and bring to a low boil over medium heat. Stir continuously. Cook until all cranberries have turned translucent (about 7 – 10 minutes.) Remove from the heat. Pour into a bowl. Cover and refrigerate overnight.