Cranberry Hootycreek Pancakes
Sarah Lundvall from Ephrata, Pennsylvania, shared this recipe with us. She writes, "We call these 'breakfast cookies,' and my 2-year-old usually gobbles them up faster than I can make 'em!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg beaten
- 1 t. sugar
- 1/2 t. salt
- 1/2 c. all-purpose flour
- 1/2 c. quick-cooking oats uncooked
- 1 t. baking powder
- 1/2 t. baking soda
- 1 t. vanilla extract
- 3/4 c. buttermilk
- 2 t. oil
- 1/2 c. white chocolate chips
- 1/2 c. sweetened dried cranberries
- Carbohydrate 62.5938012675803 g
- Cholesterol 54.2475000023413 mg
- Fat 12.7741725007082 g
- Fiber 4.31412508702389 g
- Protein 10.8390487539065 g
- Saturated Fat 6.40885500035141 g
- Serving Size 1 1 Serving (146g)
- Sodium 288.398375314307 mg
- Sugar 58.2796761805565 g
- Trans Fat 1.30677987509005 g
- Calories 403 calories
In a bowl, mix flour, oats, sugar, baking powder, baking soda and salt. Add vanilla, buttermilk, oil and egg; stir until well blended. Stir in white chocolate chips and cranberries. In a large, lightly greased griddle over medium heat, drop batter by 1/4 cupfuls. Cook for about 3 minutes, until tops start to form bubbles. Flip and cook 2 additional minutes, or until both sides are golden.
