Whole wheat pancakes with cranberries

Name: Whole wheat pancakes with cranberries - Loredana D.
Ingredients: 3 eggs; 115 grams whole wheat flour; 1 teaspoon baking powder; 140 ml milk; a pinch of salt; a handful of dried cranberries.

Jamie Oliver - Whole wheat pancakes with cranberries by Loredana D. - Recipia

Whole Wheat Pancakes with Cranberries appear quite often in my kitchen, especially when I'm in the mood for something quick, warm, and filling. One morning, with just a few eggs in the fridge and a forgotten bag of cranberries in the cupboard, this recipe was the perfect solution. I've tried it several times and noticed that the texture remains light even when using whole wheat flour. They are easy to make, require no mixer for the entire process, and the cranberries add a tart note without overwhelming the flavor. Quick Info Total Time: about 30 minutes Prep Time: 10-15 minutes Cooking Time: 15-20 minutes (depends on pan size) Servings: 2-3 (about 8 small pancakes) Difficulty: easy Recipe Type: breakfast or warm snack Ingredients 3 eggs 115 grams whole wheat flour 1 teaspoon baking powder 140 ml milk a pinch of salt a handful of dried cranberries (about 30-40 grams) Instructions 1. Crack the eggs and separate the yolks from the whites into a medium bowl and a large bowl. 2. In the bowl with the yolks, add the whole wheat flour, baking powder, and milk. Mix well with a whisk or a wooden spoon until no dry flour remains. You can add the milk gradually if you want to control the batter's texture. The final consistency should be slightly thicker than traditional pancake batter. 3. Beat the egg whites with a pinch of salt until soft peaks form. A whisk is sufficient if you don't have a mixer handy. 4. Gently fold the beaten egg whites into the mixture with flour and yolks using a spatula. Mix lightly with an up-and-down motion. Don't overmix to keep the batter airy. 5. Heat a non-stick skillet over medium heat. No additional oil is needed if the pan is non-stick. Pour the batter with a ladle or large spoon, making one pancake at a time. 6. Sprinkle cranberries over the uncooked pancake directly in the skillet while the first side is still soft on top. 7. When the bottom starts to turn golden and the pancake can be easily lifted with a spatula, flip it over. Cook for another 1-2 minutes until the cranberries stick slightly to the batter and the pancake becomes golden brown. 8. Repeat with the remaining batter. 9. Serve warm, with maple syrup or plain, according to preference. Why I Make This Recipe Often I love it because the ingredients are simple and readily available. Whole wheat flour works well in this recipe and doesn’t dry out the batter. The cranberries provide just the right amount of contrast. They can be made at any time of the day, not just for breakfast. They are filling but not heavy. Tips and Variations Tips For the egg whites, it's helpful to use a completely dry bowl with no traces of grease. If the cranberries are too large or dry, you can chop them roughly or soak them in warm water for 2-3 minutes and then drain well. Don't overmix the batter after adding the egg whites – the pancakes turn out fluffier if some air remains in the batter. Substitutions Whole wheat flour can be replaced with all-purpose flour, but the texture will be finer, and the flavor milder. Milk can be swapped with plant-based milk (soy, almond) if you need a lactose-free option. You can use other dried fruits, such as raisins or chopped dates, if cranberries are not available. Variations You can add cinnamon to the batter for a subtle flavor. If you prefer thinner pancakes, dilute the batter with an additional 1-2 tablespoons of milk. Instead of sprinkling cranberries in the skillet, you can mix them directly into the batter. Serving Ideas They are great served plain and warm straight from the skillet. They pair well with a bit of natural yogurt or cream cheese. Maple syrup is a classic, but they also go well with honey or jam. Frequently Asked Questions 1. What do I do if I don’t have dried cranberries? You can use raisins, dried cherries, or other chopped dried fruits. I recommend hydrating them a bit first if they are too dry. 2. Can I use only all-purpose flour? Yes, but the texture will be less dense, and the flavor milder. You don’t need to change the rest of the recipe. 3. What can I do if the batter seems too thick? Gradually add 1-2 tablespoons of milk until you reach the desired consistency. The batter should be thicker than traditional pancake batter but not too runny. 4. Can I freeze leftover pancakes? I don’t recommend it, as the texture changes when thawed and they become chewier. It's best to consume them fresh or within 1-2 days. 5. What if I don’t have a non-stick skillet? You can use any skillet, but lightly grease it with a bit of oil for each batch of pancakes to prevent sticking. Nutritional Values Estimated per serving (out of three): Calories: approximately 250-300 kcal Protein: 10-12 grams Carbohydrates: 35-40 grams Fat: 7-9 grams Values may vary depending on the type of cranberries used and whether you use maple syrup or not. Whole wheat flour provides slightly more nutrients and fiber than the classic version. Storage and Reheating Pancakes can be stored in the fridge for 1-2 days in a sealed container. Reheating in the oven or skillet for 1-2 minutes on each side works better than in the microwave, where they can become soggy. They are best fresh, but can also be enjoyed the next day without major compromises in taste. If the cranberries are juicier, they may slightly moisten the pancakes during storage.

Whole wheat pancakes with cranberries

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