Frozen corn and cranberries are the secret to these festive flapjacks.
Ingredients
1
egg
1
cup whole milk
1
cup all-purpose flour
1
Tbsp (packed) light brown sugar
1
tsp baking powder
1
/4 tsp baking soda
1
/4 tsp salt
1
cup frozen cranberries, thawed, chopped
1
1/2 Tbsp sugar
3
/4 cup frozen corn
2
Tbsp butter, divided
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Preparation
Step 1
Toss thawed cranberries with sugar. Whisk together egg and milk in a bowl and set aside. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Add egg mixture and gently combine. Stir in cranberries and corn.
Step 2
Melt 1 Tbsp butter over medium-high heat in a skillet. Pour batter for 2 medium-size pancakes. Cook until pancakes begin to brown, about 2 minutes. Flip and cook until bottom is golden. Add remaining 1 Tbsp butter to pan and repeat with rest of batter. Serve immediately.
Reprinted from The Art of Eating In, by Cathy Erway, copyright 2011. Published by Gotham Books.