Oat Bran Cranberry Pancakes
Adapted with permisson from Simply in Season (c) 2005, Herald Press
Worthy of Sunday morning with the whole family. This is the type of breakfast that will make you want to linger at the table. Toothsome and pleasing, these autumnally spiced whole-grain pancakes flecked with bits of cranberry and apple are covered in a sweet-tart cranberry syrup.
|3⁄4 c||oat bran |
|1⁄2 c||whole wheat flour |
|1 T||salt |
|1⁄4 t||cinnamon |
|1⁄4 t||dried powdered ginger, plus pinch for cranberry syrup |
|1 c||milk |
|1 ||egg |
|1 T||oil |
|2 t||honey, warm, plus 2 tbs. for cranberry syrup |
|1⁄2 c||chopped cranberries |
|1⁄2 c||chopped apple |
|1 c||cranberry juice (for cranberry syrup) |
|1 T||cornstarch (for cranberry syrup) |
Pancakes: Stir dry ingredients together in a large bowl. Whisk together the milk, egg, oil and honey and mix into the dry ingredients. Fold in fruit. Ladle onto a medium-hot oiled skillet or griddle, using about 1/4-cup batter for each pancake. If desired top with cranberry syrup. Cranberry syrup: Boil syrup ingredients together until slightly thickened.
Garnish with a round orange slice for a beautiful color combination.