Happy Thanksgiving! I hope your day is relaxing and delicious…
My daughter Katie and her boyfriend Ryan inspired me to make the recipe that I’m about to share with you…. Cranberry pancakes…. And they gave me their blessing to post about them.
Every year my mom will make a double batch of her cranberry relish a couple of days before Thanksgiving. And then the day before Thanksgiving, she and I will start preparing the stuffing, bake the pies, etc… and we will sneak a spoonful of her cranberry relish here and there while we are cooking. On Thanksgiving, she will put it in a pretty dish for dinner, and then afterward, she will split the cranberry relish for the both of us and put my half in a jar to take home. I love to bring that jar home, it’s readily available for me to just take a spoon and eat right out of the jar when the mood strikes me, which is pretty much all day long!
But last year…Katie and Ryan came along and announced that they love it too. And then… they took it one step further…
It was a few days after Thanksgiving last year when I received a text from Katie. She and Ryan were making pancakes for breakfast one morning, and they decided to add some cranberry relish to the batter.
I didn’t get to taste them, but Katie talked about them all year long, and just how delicious they were. I could only imagine, because I love cranberry anything.
A couple of weeks ago, she informed my mom that she would like to take a jar of the cranberry relish home too, so that they could make the pancakes again.
I mean, seriously?
You’re treading on my territory, Kathryn.
Yes, you’re my daughter, but I’M supposed to get that jar of cranberry relish….
My mom always comes to the rescue…
My parents made a five gallon bucket (I exaggerate, it was more like four batches..) of the relish to meet the needs of her one and only daughter, and her eldest granddaughter. I do have the recipe, which I’m about to share with you… but you know, nothing tastes as good as your mom’s cooking… and this relish is high up there in the food rankings of one Marcia Bucolo.
For the record…I would have given my jar to Katie without a second thought… but I think you already knew that..
I do believe that this is a common recipe, but this is the one that my mom has been making ever since I can remember, pretty much all of my life…
The Cranberry Relish
1 – 12 oz package cranberries
1 large orange cut in wedges
3/4 to 1 cup sugar
1/2 to 3/4 cup chopped walnuts or pecans
Blend cranberries in food processor till chopped. Add the orange wedges and process till finely chopped. Pour into a bowl and add sugar to your taste.
And then Marcia says: Add nuts and enjoy!
This recipe will make about 8 to 10 large pancakes.
When I asked Katie how they made them last year, she told me that they made a basic pancake recipe, and then added a spoonful to the top of the pancakes while they were cooking. I made them with my own pancake recipe for the first time this past Monday night. Of course, my laziness compelled me to stir the cranberry relish into the batter, rather than add it to the pancake while it was cooking. Yeah, it didn’t work. The pancakes were really dense rather than the light and fluffy texture that they usually have.
So tonight, I tried them again. This time I followed Katie’s advice, and added a spoonful to the raw side of the pancake while they were cooking. They turned out so light and fluffy…absolutely perfect!
If you know me, then you’ll know that I started building on this recipe with a ton of last minute thoughts… While I was cooking the pancakes the other night, I started thinking that it would be really delicious to have cranberry syrup to pour over the pancakes. Better yet, wouldn’t it be really delicious to have cooked cranberries to pour over the pancakes? And…wouldn’t it be really lovely to have some orange butter to melt over the top? While we’re at it, let’s just add a little whipped cream to top it off.
Honestly? The pancakes are perfect for any holiday breakfast!!
3 cups cake flour
2 tbsp sugar
2 tbsp baking powder
1 tsp salt
1 ½ cups milk
¼ cup vegetable oil
Vegetable oil for greasing pan
In a large bowl, mix together the flour, eggs, sugar, baking powder, salt, milk and vegetable oil just until the ingredients are moistened and blended. If you want really fluffy pancakes, don’t over mix the batter.
Grease the frying pan with a little bit of vegetable oil, and heat over medium-low heat. It’s ready when a drop of water dances when splashed onto the pan. For each pancake, add 1/3 cup pancake batter to the pan. Sprinkle two teaspoons of the cranberry relish on the raw top of each pancake while it is cooking. When the top of the pancake begins to bubble, it’s ready to flip. Cook for about another minute and a half. Remove from the frying pan to a dish. Repeat until the batter is gone.
The Cooked Cranberries
1 – 12 oz bag fresh cranberries
1 cup water
1 cup sugar
In a medium saucepan, bring the water and sugar to a boil. Add the cranberries, and bring to a boil. Reduce the heat, and simmer until thickened into a jam type consistency, about 20 minutes or so. Remove from heat, and pour into a bowl to cool. Serve this cranberry sauce cool, or while it’s still warm with the pancakes.
The Orange Butter
¼ cup butter, room temperature
½ tsp orange zest
In a small bowl, mix the butter and orange zest until well blended. Serve with the pancakes.
The Whipped Cream
1 cup heavy cream
½ tsp sugar
½ tsp vanilla
In a small bowl, whisk or with a hand mixer beat the heavy cream until peaks form. Add the sugar and vanilla, and mix until blended. Serve a dollop with the pancakes!
Enjoy and Stay Safe this Holiday!!