This is a great way to use up an opened jar of cranberry sauce that you have left over from Christmas. It’s 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
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.
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.
Warm the cranberry sauce in a small pan with the orange juice and zest and serve with the pancakes.
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.