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Cranberry Buttermilk Pancake Mix

This fruity mix is handy to have in the pantry for fast yet filling breakfasts. Everyone loves the light and fluffy flapjacks. — Helen M. Schaefer, Appleton, Wisconsin

8 ServingsPrep/Total Time: 30 min.

Ingredients

1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup dried cranberries, chopped
1/2 cup buttermilk blend powder
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
CINNAMON CRANBERRY SYRUP:
1/4 cup sugar
4 teaspoons cornstarch
2 cups cranberry juice
1 cinnamon stick (3 inches)
ADDITIONAL INGREDIENTS:
2 eggs
1-3/4 cups water

Directions

For mix, combine the first eight ingredients. Store in an airtight
container in a cool dry place for up to 6 months. Yield: 1 batch.
For syrup, in a small saucepan, combine the sugar, cornstarch and
cranberry juice until smooth; add cinnamon stick. Bring to a boil;
cook and stir for 1-2 minutes or until thickened. Remove from the

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Cranberry Buttermilk Pancake Mix (continued)

Directions (continued)

heat. Discard cinnamon stick. Transfer syrup to a storage container;
cover and refrigerate for up to 3 weeks.
To prepare pancakes: Pour mix into a large bowl. Whisk eggs and
water; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when
bubbles form on top; cook until second side is golden brown. Reheat
syrup if desired; serve with pancakes. Yield: 16 pancakes (1-1/2
cups syrup).

Nutrition Facts: 2 pancakes with 3 tablespoons syrup equals 257 calories, 2 g fat (1 g saturated fat), 58 mg cholesterol, 288 mg sodium, 53 g carbohydrate, 2 g fiber, 8 g protein.