Cranberry-Pistachio Pancakes

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  • Makes: 12 servings
  • Serving Size: 1 pancake
  • Makes: 12 pancakes
  • Start to Finish: 25 mins

Cranberry-Pistachio Pancakes

Directions

  1. In a large bowl stir together flour, sugar, baking powder, and salt. In a medium bowl combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the 1/3 cup pistachios and the dried cranberries.
  2. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, top with butter and finely chopped pistachios and serve with syrup.

From the Test Kitchen

*Tip:

To make 1 1/2 cups sour milk, place 4 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/2 cups total liquid; stir. Let stand for 5 minutes before using.

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Nutrition Facts (Cranberry-Pistachio Pancakes)

  • Per serving:
  • 154 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 17 mg chol. ,
  • 224 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 4 g pro.
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