Cranberry And Corn Pancakes
- 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
- 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.
- 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.
egg, milk, flour, light brown sugar, baking powder, baking soda, salt, frozen cranberries, sugar, frozen corn, butter
Taken from www.epicurious.com/recipes/food/views/cranberry-and-corn-pancakes-51256830 (may not work)