Cranberry-Almond Pancakes


Something about making pancakes makes me feel like Ruth Reichl. Those who follow her idyllic Twitter feed know what I mean. Those who don’t: she is a former NY Times dining columnist and former editor in chief at Gourmet magazine. From what I gather, she spends most of her mornings in an Upstate cabin complete with outdoor shower, misty hillsides and an unending supply of butter. Her breakfast tweets make me think twice about eating yet another bowl of oatmeal (or more lazily, muesli). Here’s what I mean:

From September 9th…Outdoor shower in golden light. Birds singing. Deer on the lawn. Hot coffee. Lightly scrambled eggs. Hot biscuits. Heading into the city.

September 24…
Bright. Cool. Pumpkin pancakes flecked with orange peel. Scent of nutmeg, ginger, clove. Thick dark maple syrup. Feels like fall. Welcome!

See what I’m saying? It makes you want to put on a cozy sweater, crunch through fallen leaves and adopt a diet fit for a lumberjack. Or develop a pancake-induced inferiority complex. My solution: these cranberry-almond pancakes. They’re Tuesday-quick, but quite fit for a Sunday.

Here is my homage to Ruth, 140 words or less:
N train rumbles me awake. Gray day. Delicate almond pancakes dotted with sweet-tart cranberries. Hot coffee. Much better.

Cranberry-Almond Pancakes

1 cup whole-wheat flour*
1/2 cup almond flour (I used Bob’s Red Mill, you can also make your own)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 tablespoon real maple syrup
1 – 1 1/2 cups almond milk + 1 tsp. lemon juice (or substitute buttermilk)
2 tablespoons melted coconut oil or butter
1 teaspoon vanilla extract
1/4 – 1/2 cup dried cranberries

1. Sift together the flours, baking powder, baking soda and salt.
2. In a medium bowl, whisk the eggs. Whisk in the maple syrup, 1 cup almond milk, canola oil and vanilla. Quickly whisk in the flour mix. You can add more almond milk for thinner pancakes. Fold in the cranberries, do not over mix.
3. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Cook pancakes for a couple minutes or until there are many bubbles on the surface and edges appear dry. Flip and cook another few minutes until golden brown. Serve with real maple syrup.

Recipe adapted from the NYT

*You may substitute another type of flour if you’d like. All-purpose is a safe bet or Cup 4 Cup, for a completely gluten-free option.

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