My mother is famous for her raw ginger, lemon, cranberry relish. It's so pungent and flavorful. On Friday morning, my preferred method of eating it is straight from the fridge, off the end of my fingertip as I contemplate my 9 am Thanksgiving sandwich. That is until one year, I threw the extra relish into a batch of buttermilk pancakes. Now I squirrel away a little of that jewel–like topping for exactly this purpose, and I suggest you join me with this recipe for Cranberry Buttermilk Pancakes.
If you are thinking of going light after the day of feasting, I suggest you do it after a plate of these heavenly pancakes. I'm all for balance, but these fluffy puppies are about as good as breakfast indulgences get. They may even give my leftover sandwich a run for its money. The pancakes are rich, yet airy, as only the most old-fashioned breakfast foods can be: biscuits, scones, waffles—they are all miraculous, awe–inducing, sublime vehicles for butter if you ask me.
These pancakes, however, may spawn a whole other Thanksgiving tradition, the morning after! They are that good.
Cranberry Buttermilk Pancakes
(makes about 8 medium or 16 small pancakes)
2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
1/3 cup cranberry sauce
2 cups buttermilk
1 teaspoon vanilla
2 tablespoons butter, melted (plus extra for greasing the pan)
In a large bowl, combine all the dry ingredients. In a medium–sized bowl, mix all the wet ingredients until combined. Pour the wet ingredients into the dry, stirring until just incorporated (resist the urge to over–mix!). On a large griddle or pan, melt a little butter on medium heat. Make pancakes as large or small as you like; I love 'silver dollar' (small) pancakes. Keep warm in a 200 degree oven until all batter is used up. Delicious with extra whip cream, cranberry sauce and maple syrup.
Related: Recipe: Fluffy Ricotta Pancakes
(Images: Leela Cyd Ross)