Apple-Cranberry Pancakes
From: Mylene, Drummondville, Quebec, Canada
Comments: These light pancakes filled with autumn fruits are delicious served along with a good maple syrup.
It is also possible to use any other fruits such as blueberries, peach, banana or pear dices, even well-drained crushed pineapple.
Servings: 4
  • 1 1/2 cup [210 g] all-purpose flour
  • 3 tablespoons [45 g] sugar
  • 1 3/4 teaspoons [8.75 mL] baking powder
  • 1 teaspoon [5 mL] cinnamon
  • 1 large egg, slightly beaten
  • 1 tablespoon [15 g] margarine, melted
  • 1 cup [250 mL] skim milk
  • 1 Granny Smith or McIntosh apple, peeled, cored and finely chopped [approximately 1 cup - 250 mL]
  • 1/2 cup [125 mL] fresh or frozen thawed whole cranberries
  • Maple syrup or fruit spread, to taste [optional]
  • Into a large bowl, well mix together flour, sugar, baking powder and cinnamon.
  • Into a medium bowl, mix together beaten egg, melted margarine and milk before mixing in chopped apple and fresh or thawed cranberries.
  • Pour mixture into dry ingredients stirring just enough to dampen dry ingredients [dough will be lumpy].
  • Heat a non-stick frypan or a pancake pan over medium heat.
  • Pour in enough batter to get a thin 3-inch [7.6-cm] circle.
  • Cook pancake until covered with bubbles, for approximately 2 minutes.
  • Flip pancake over using a flat spatula; cook on other side until golden, for 1 minute more.
  • Reserve pancake hot; repeat with remaining batter.
  • Serve pancakes immediately, slong with maple syrup or fruit spread if desired.