Cranberry "Sparquel" Pancakes--NEW
Recipe: Cranberry "Sparquel" Pancakes--NEW NEW
Christmas morning for many means pancakes. These are my latest invention. Cranberry “Sparquel” Pancakes. And, no that’s not a typo. Just go with it. J It’s Christmas.
The sparkles (or sparquels) come from the new, larger, nonpareils you can buy. Kids love the effect. Parents love the gourmet pancakes. No one complains about a few extra calories.
Each batch makes 20, 3-4” pancakes
To Make Your Pancake Mix: (this can be made ahead and stored)
1-1/2 cups white flour
3/4 cup whole wheat flour
¾ cup of craisins (dried cranberries) or choose another dried fruit you like and just cut it into bite-sized pieces. I can think of apricots, blueberries, cherries, raisins, dried pears, etc)
2 Tbl of sparquels (the nonpareils). These are optional. I use the Jumbo Rainbow Nonpareils made by Wilton). If you use the tiny ones they will just melt.
4 Tbl of brown sugar
3 tsp of baking powder
1-1/2 tsp of ground cinnamon
¾ tsp of salt.
Mix all of these items in a large bowl. You can put this mix into a bag and store it in your cupboard or proceed to the next step to make the pancakes.
To Make the Pancakes:
This is what you’ll need to add to the mix: (This is no “ready” mix. This is the way Grandma made pancakes)
2 egg whites
3 cups of buttermilk
4 Tbs. of canola oil
Here’s how you do it: In a medium bowl put in your eggs, egg whites, the buttermilk and the oil. With your whisk, break up the egg yolks and stir the wet ingredients until fully mixed. In a separate, large bowl, add the pancake mix. Make a “well” in the middle by pushing the mix toward the sides of the bowl and add the wet ingredients in the middle. Using your whisk, mix the pancake mix and the wet ingredients until combined. No worries if you see lumps. Those are the cranberries. Just fold gently until you have all of the ingredients mixed. It’s okay if some of your “sparquels” melt. They will dissolve as they spend time in the wet batter. Just don’t dally or your pancakes will be swirly instead of “sparqueled”. But that’s fine. There’s no great science here! Have fun!
Heat your griddle pan or your electric fry pan to 375 degrees or medium-high. Prepare your pan with butter spray (or use your own method). Spoon the batter in ¼ cup measures. You’ll have 3 – 4” pancakes. Let the pancakes cook until bubbles begin to form and pop on the surface. That tells you it’s time to turn your cakes with a spatula. Because of the whole wheat content in the mix, the pancakes will be a little darker than some mix pancakes. You’ll also probably have to cook them a tad longer than usual and turn them more carefully. When you are using a scratch recipe it’s a bit more delicate. Still easy though!
Flip your cake and cook the back side to your liking. And serve.
Options for toppings: Some like syrup. Some like jam. Some adults like a bit of sour cream. Others just want butter. Some like applesauce and still others like peanut butter in the middle. You enjoy these your favorite way!
Enjoy. Cheers! Zola
Email this recipe to a friend!
View a Printable version of this Recipe