Cranberries add a festive, autumn and winter holiday taste to these yogurt and cornmeal pancakes.
1 cup chopped cranberries
2 cups vanilla yogurt
1 cup yellow corn meal
1/2 cup all-purpose flour
1/4 cup maple syrup
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Butter and maple syrup for accompaniment
- Soak cranberries in the maple syrup overnight.
- Mix yogurt, corn meal, flour, baking soda, baking powder and salt. Add cranberry mixture and stir.
- Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Makes 15 to 18 (4-inch) pancakes.