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 eggs 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)