Cranberry red pancakes
1 cup (250 mL) all-purpose flour
1 cup (250 ml) milk
3 eggs
2 tablespoons (30 ml) Allen’s Cranberry cocktail
1 C. (5 ml) almond extract
1 tbsp (15 mL) brown sugar
Pinch of cinnamon
Fresh fruit, cut
Maple syrup to taste
Whipped cream (optional)
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Separate the egg whites and yolks. Beat the whites until light and fluffy, then add the yolks. Stir in the milk, brown sugar, cranberry juice and almond extract. Gradually add the flour until all the ingredients are combined (the dough should be light but thick in consistency). Stir in the cinnamon.
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Heat the pan and add a knob of butter. Pour a small amount of the pancake mixture in the center of the pan and spread around (create a circular pancake). Bake 2-3 minutes then turn (the pancake will be easy to lift once ready and golden).Lightly brown the other side of the pancake and remove from the pan. Repeat with the rest of the mixture.
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Serve rolled up with your choice of fresh cut fruit. Garnish with maple syrup and whipped cream.
