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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Wheat Pancakes

Makes: 6 servings
Serving size: 2 pancakes Yield: 12 pancakes
Prep 30 mins Cook 4 mins
Cranberry-Wheat Pancakes
  • Orange Sauce:
  • 1  teaspoon  finely shredded orange peel
  • 3/4  cup  orange juice
  • 1/3  cup  water
  • 2  tablespoons  sugar
  • 2  tablespoons  snipped dried cranberries (optional)
  • 1  tablespoon  cornstarch
  • Pancakes:
  • 1  cup  whole wheat flour
  • 1/2  cup  all-purpose flour
  • 1  tablespoon  sugar
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 1 1/2  cups  evaporated fat-free milk
  • 1/4  cup  refrigerated or frozen egg product, thawed
  • 2  tablespoons  margarine or butter, melted
  • 1  teaspoon  vanilla
  • 1/2  cup  dried cranberries, snipped
  • 1  tablespoon  finely shredded orange peel
  •  Nonstick cooking spray
Directions Orange Sauce::

1. In a small saucepan combine the 1 teaspoon orange peel, the orange juice, water, 2 tablespoons sugar, 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; set aside.


2. In a large bowl combine the whole wheat flour, all-purpose flour, 1 tablespoon sugar, baking powder, and salt. Make a well in the center of mixture; set aside. In another bowl combine evaporated milk, egg product, melted margarine or butter, and vanilla; add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in the 1/2 cup cranberries and 1 tablespoon orange peel.

3. Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the pancakes with orange sauce. Makes 6 servings (12 pancakes).

Nutrition Facts (Cranberry-Wheat Pancakes)
  • Servings Per Recipe 6,
  • cal. (kcal) 250,
  • Fat, total (g) 5,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 44,
  • fiber (g) 4,
  • pro. (g) 10,
  • vit. A (RE) 155,
  • vit. C (mg) 18,
  • sodium (mg) 500,
  • calcium (mg) 313,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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