Homemade Cranberry Pancakes

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   1. Combine the flour, sugar, salt, baking powder, and cinnamon, stirring together with a whisk works very well. Add the cranberries, whisk gently, until well distributed.

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   2. Measure out the milk, add the oil, and the beaten egg, to the measuring cup with the milk. Mix well.

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   3. Pour wet ingredients into dry, stir gently, use a rubber spatula at this stage, stir just enough to combine and moisten, there will be large lumps, don't worry about that.

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   4. Put the batter aside, to rest a few minutes.

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   5. Preheat a non-stick skillet, seasoned with vegetable oil (Put a little oil on a paper towel, and wipe over bottom and halfway up sides of pan.) over medium low heat until a drop of cold water skitters, sizzles, and evaporates.

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   6. Pour pancake batter, by 1/4 cupfuls, into hot skillet.

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   7. When the surface begins to bubble, and the edges look dry, gently turn them over.

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   8. Turn only once.

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   9. Serve with either regular syrup (not maple, it would overwhelm) or a little bit of butter and a dash of cinnamon sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.