Cranberry pancakes

(8 ratings)
Cranberry pancakes
Cranberry pancakes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is a great way to use up an opened jar of cranberry sauce that you have left over from Christmas. Itís sweet and sour flavour is delicious with pancakes (try serving with a dollop of ice cream on top). This basic pancake recipe can of course be topped with just a sprinkling of caster sugar and lemon juice if you like, or spread with chocolate hazelnut sauce, or any of your favourite fillings. If your children have sleepovers this is a great treat breakfast for them and their friends, and is a guaranteed way to get them all out of bed!


  • 125g plain flour
  • Pinch of salt
  • 1 egg
  • 300ml semi-skimmed milk
  • A little vegetable oil for frying
  • 8tbsp cranberry sauce
  • Grated zest and juice 1/2 orange

If you have frozen cranberries in the freezer, cook them in a small pan with a little sugar and the orange juice and zest, simmering gently until the berries have burst.


  1. To make the pancakes, place the flour and salt in a mixing bowl and add the egg. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.
  2. Heat a small frying pan, non-stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 mins until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until this side has browned lightly. Stack on a plate, covered with cling film and a clean tea towel to keep warm or serve immediately.
  3. Warm the cranberry sauce in a small pan with the orange juice and zest and serve with the pancakes.

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