Cranberry Pancakes

Cranberry Pancakes (Adapted from Eating Well)

1 cup fresh cranberries
1/2 cup all-purpose flour
1/4 cup plus 1 tablespoon whole-wheat flour
2 tablespoons yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon fresh grated nutmeg
3/4 cup milk
1 large egg
1 tablespoon walnut oil

In a small saucepan, add enough water to come up about 2" - bring to a boil. Add cranberries and cook for 2 minutes. Drain and set aside to cool - about 5 minutes. When cool, coarsely chop the cranberries.

Meanwhile, in a large bowl, whisk together flours, cornmeal, sugar, baking powder, salt and nutmeg.

In a small bowl, whisk together milk, egg and oil - stir in chopped cranberries. Pour into the dry ingredients and stir just until combined.

Heat a griddle over medium heat. Drop about 1/4 cup batter per pancake onto the griddle - cook until the edges are lightly browned and the top begins to bubble. Turn and cook until the the pancake is cooked through. Repeat with any remaining batter.

Makes about 8 pancakes.

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