Breakfast Easy Cranberry Pancakes

• 23 cup cranberries fresh or frozen
• 1/4 cup flour, all-purpose
• 2 tablespoons pastry flour, whole wheat or whole wheat flour
• 2 teaspoons pastry flour, whole wheat or whole wheat flour
• 2 tablespoons cornmeal yellow
• 1 tablespoon honey or sugar
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1 pinch nutmeg
• 1/4 teaspoon vanilla extract
• 6 tablespoons milk, 1% or nonfat
• 1 large eggs
• 1 1/2 teaspoons canola oil

1. Bring about 2 inches of water to a boil in a small saucepan.
2. Add cranberries, boil for 1 1/2 minutes.
3. Drain and cool for about 5 minutes.
4. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, honey(or sugar), baking powder, salt and nutmeg in a large bowl.
5. Whisk milk, egg, oil and vanilla in a small bowl until combined.
6. Stir drained cranberries into the milk mixture and combine well.
7. Stir the milk mixture into the dry ingredients just until combined.
8. Coat a large nonstick skillet pan with cooking spray or 1 teaspoon canola oil, heat over medium heat.
9. Using 1/4 cup of batter for each pancake, cook 2 pancakes at one time until bubbles dot the surface, 3 minutes.
10. Turn over the pancakes and continue cooking until browned, 2 minutes or more.
11. Repeat with the remaining batter.
12. Make 4 pancakes.
13. Serve warm.

cranberries, flour, pastry flour, pastry flour, cornmeal yellow, honey, baking powder, salt, nutmeg, vanilla, milk, eggs, canola oil

Taken from recipeland.com/recipe/v/breakfast-easy-cranberry-pancak-49984 (may not work)