DC GuestHouse

Randy’s Cranberry Harvest Griddlecakes: Breakfast-Brunch

Servings: 0

Step 1:

2 Cups Unbleached Flour<br> 1 ½ Cups Milk<br> 2 Eggs<br> Canola Oil for the Skillet<br> 1 Cup Cranberry Sauce<br> 3 Tbsp Brown Sugar<br> 1 Tbsp Baking Powder<br>

Step 2:

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.<br><br> 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.<br><br> This recipe produces thick griddlecakes. If desired, you can add up to an additional ½ cup of milk to produce thinner griddlecakes. <br><br>

Step 3:

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.<br><br> 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.<br><br>

Step 4:

<b>Randy’s Holiday Cranberry Sauce</b><br> 2 Cups Cranberries (Fresh or Frozen)<br> 1 Cup Sugar<br> 1 Cup Merlot <br> Zest & Juice of 1 Orange <br>

Step 5:

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.