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Ingredients
- 1 c. minced cranberries
- 2 c. vanilla yogurt
- 1 c. yellow corn meal
- 1/2 c. all-purpose flour
- 1/4 c. maple syrup
- 1 tsp baking soda
- 1/2 tsp baking pwdr
- 1/2 tsp salt Butter for accompaniment Maple syrup for accompaniment
Directions
- Soak cranberries in the maple syrup overnight.
- Mix yogurt, corn meal, flour, baking soda, baking pwdr and salt. Add in cranberry mix and stir.
- Heat a lightly greased griddle or possibly skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till surface is covered with bubbles and appear dry around the edges. Turn and cook other side till golden.
- This recipe yields about 15 to 18 (4-inch) pancakes.
- Yield: 15 to 18 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 891g | |
| Calories 1308 | |
| Calories from Fat 50 | 4% |
| Total Fat 5.88g | 7% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 2202mg | 92% |
| Potassium 1402mg | 40% |
| Total Carbs 276.19g | 74% |
| Dietary Fiber 13.0g | 43% |
| Sugars 90.57g | 60% |
| Protein 36.68g | 59% |
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