Cranberry Buttermilk Pancakes In A Jar Recipes

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MASON JAR PANCAKE MIX



Mason Jar Pancake Mix image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 8 batches pancake mix (6 to 8 pancakes per batch)

Number Of Ingredients 8

8 cups all-purpose flour
2 cups granulated sugar
2 cups dry buttermilk
1/2 cup baking powder
2 teaspoons kosher salt
1 teaspoon vanilla extract
2 tablespoons salted butter, plus more for serving
Pancake syrup, warmed, for topping

Steps:

  • For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
  • For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
  • Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.

BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE



Buttermilk Pancakes with Apple Cranberry Compote image

Provided by Amanda Freitag

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 17

2 eggs
3 tablespoons granulated sugar
11 tablespoons cold butter
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup confectioners' sugar
Maple syrup, for serving
Apple Cranberry Compote, recipe follows, for serving
1 cup fresh cranberries
1 cup granulated sugar
1 tablespoon honey
1/2 teaspoon kosher salt
6 Gala apples, skin on, cored and diced
1 stick cinnamon
1 lemon, juiced and zested

Steps:

  • Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
  • Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
  • In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.

CRANBERRY PANCAKES



Cranberry Pancakes image

Add a touch of baking powder to the mix and take your morning meal to new heights. Flip these towering pancakes onto the plate and watch the family run to the table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 15

1 cup fresh or frozen cranberries
2/3 cup cranberry juice
1/2 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon lemon juice
PANCAKES:
2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1-1/4 cups 2% milk
1/2 teaspoon grated lemon zest
1/2 cup chopped fresh or frozen cranberries
Lemon zest strips, optional

Steps:

  • In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.

Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.

PANCAKE MIX IN A JAR



Pancake Mix in a Jar image

At Christmas, I like to present friends and family with this mix and pure maple syrup. The pancakes are fluffy and fruity.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes per batch.

Number Of Ingredients 10

3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
4-1/2 teaspoons ground cinnamon
1 teaspoon salt
ADDITIONAL INGREDIENTS (for each batch):
1 large egg, room temperature
3/4 cup milk
3 tablespoons canola oil
1/4 cup chopped dried apples or cranberries, optional

Steps:

  • Combine the first 5 ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool, dry place for up to 6 months. Yield: 2 batches (3 cups total)., To prepare pancakes: Place 1-1/2 cups mix in a large bowl. In another bowl, whisk egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown.

Nutrition Facts : Calories 329 calories, Fat 13g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 634mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

BUTTERMILK PANCAKE MIX IN A JAR



Buttermilk Pancake Mix in a Jar image

This is great for a gift basket for the holidays or any time. Add gourmet flavored syrups, placemats, wooden spoons, and wire whisk for a complete gift. Mix makes 10 cups or 90+ pancakes

Provided by cookieswap

Categories     Breakfast

Time 20m

Yield 10 cups, 90 serving(s)

Number Of Ingredients 9

2 cups dry buttermilk
8 cups all-purpose flour
1/2 cup granulated sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
1 egg, beaten
2 tablespoons vegetable oil
1 cup water (or more as needed)

Steps:

  • -------pancakemix-------.
  • Sift the ingredients together well.
  • Store in a container with a tight-fitting lid--------pancakes--------.
  • Mix ingredients with 1 1/2 cups pancake mix until blended together.
  • Let it stand five minutes.
  • Cook pancakes.
  • --------Notes-------.
  • Use the mix within 6 months of when you make it.
  • The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good.
  • You can always add sugar, of course.
  • If you can't find buttermilk powder in your local grocery store, try a bulk food store.

Nutrition Facts : Calories 58.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 4.2, Sodium 154.7, Carbohydrate 11, Fiber 0.3, Sugar 2.5, Protein 2.1

CRANBERRY OATMEAL COOKIE LAYERED PANCAKE JARS



Cranberry Oatmeal Cookie Layered Pancake Jars image

The perfect holiday gift for the pancake-lovers on your list! Simply layer all the dry fixings for cranberry oatmeal pancakes in a jar and tie with a bow. Don't forget to include the baking instructions!

Provided by Annalise Sandberg

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 10

1 1/2 cups Original Bisquick™ mix
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 cup packed brown sugar
1 cup old-fashioned oats
1 cup fresh cranberries
1 cup milk
1 egg
1 teaspoon vanilla
2 tablespoons butter, melted

Steps:

  • To make Cookie Pancake Mix, mix Bisquick mix, baking powder, cinnamon and brown sugar in medium bowl.
  • In clean quart jar, add oats, followed by Bisquick mixture, and then fresh cranberries. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
  • To make the pancakes, dump contents of jar into large bowl. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
  • Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
  • Serve pancakes with maple syrup, if desired.

Nutrition Facts : ServingSize 1 Serving

CRANBERRY PANCAKES



Cranberry Pancakes image

Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 10m

Number Of Ingredients 2

3/4 cup Quick Cranberry Sauce
2 cups pancake batter

Steps:

  • Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
  • For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
  • Serve with butter, if desired, and reserved syrup.

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP



Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syrup image

Categories     Milk/Cream     Breakfast     Brunch     Quick & Easy     Cranberry     Walnut     Winter     Gourmet

Yield Makes about six 4-inch pancakes, serving 2

Number Of Ingredients 11

1/2 cup pure maple syrup
1/2 cup cranberries, picked over
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup walnuts, toasted lightly and chopped fine
1/2 cup plus 2 tablespoons buttermilk
1 large egg
1 tablespoon unsalted butter, melted, plus addition melted butter for brushing the griddle

Steps:

  • In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
  • Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.

CRANBERRY ORANGE PANCAKES



Cranberry Orange Pancakes image

Made with fresh or frozen cranberries, these pancakes have a hint of orange that makes for a tasty breakfast! Original recipe is from The Joy of Cranberries: The Tangy Red Treat, with a small tweak from yours truly! Various syrups do well with these, but when they're topped with a cranberry syrup like recipe #304229, well . . .

Provided by Sydney Mike

Categories     Breakfast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2 cups fresh cranberries, coarsely chopped
1/4 cup granulated sugar
2 -3 teaspoons orange zest, finely minced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1/2 cup orange juice
3 tablespoons unsalted butter, melted

Steps:

  • In a small bowl, mix cranberries, sugar & zest & set aside.
  • In large bowl, mix flour, baking powder, baking soda & salt.
  • In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy].
  • Fold cranberry mixture into the other mixed ingredients.
  • Heat a lightly greastd griddle or heavy skillet over medium heat.
  • Pour about 1/4 cup batter onto hot griddle for each pancake.
  • Cook pancakes until golden brown, then turn to cook other side.
  • Serve hot!

Nutrition Facts : Calories 296.9, Fat 8.8, SaturatedFat 5, Cholesterol 57.5, Sodium 571.9, Carbohydrate 47.9, Fiber 2.5, Sugar 15.8, Protein 7.1

CRANBERRY BUTTERMILK PANCAKES IN A JAR



CRANBERRY BUTTERMILK PANCAKES IN A JAR image

Categories     Cake     Breakfast     Fry     Christmas     Vegetarian     Quick & Easy

Yield Serves 8.

Number Of Ingredients 9

Cranberry Buttermilk Pancake Mix in a Jar
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup buttermilk powder
1/2 cup dried cranberries, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon cinnamon
Dash salt

Steps:

  • Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients and blend well. Store tightly covered. Attached the following instructions on a gift tag: Cranberry Buttermilk Pancakes Spray griddle or large skillet with nonstick cooking spray. Heat griddle to 350 degrees F. Add 1 3/4 cups water and 2 eggs to flour mixture; beat until smooth. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes.

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POST-THANKSGIVING CRANBERRY BUTTERMILK PANCAKES | RECIPES
2014-10-10  · 2 tablespoons butter, melted (plus extra for greasing the pan) In a large bowl, combine all the dry ingredients. In a medium–sized bowl, mix all the wet ingredients until combined. Pour the wet ingredients into the dry, stirring until just incorporated (resist the urge to over–mix!). On a large griddle or pan, melt a little butter on medium ...
From freshcityfarms.com
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THANKSGIVING LEFTOVER PUMPKIN CRANBERRY BUTTERMILK PANCAKES
2018-11-22  · Instructions. In a small bowl whisk together your canned pumpkin and non dairy milk until smooth and combined. Add apple cider vinegar to the bowl and let sit for 10 minutes. (No need to whisk in the ACV.) Next, whisk together your dry ingredients in a large bowl. Create a crevice in the middle of your bowl.
From brewinghappiness.com
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Top Asked Questions

How to cook pancakes in a mason jar?
For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated. Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side.
How to make pancakes with pancake mix?
Directions 1 For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. ... 2 For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated. 3 Warm a griddle over medium heat and grease with the butter. ...
How to make cranberry biscuits with cranberries?
In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
How do you make cranberry sauce with cranberries?
In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside. In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm.

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