No Losers Here…

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by Hannah (BitterSweet)
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…And no winners, either. You see, that’s what happens when no one actually makes the recipe. There were a lot of great suggestions and enticing ideas floating around in those comments, but not a single person followed all of the rules.  More importantly, no one even made their stuffing! How do you know it’s good without testing it out? Sure, we can all guess judging by the ingredients and methods, but come on, cook your damn entry!

Whew, okay, just had to get that off my chest. I still love you guys, but trust me, I’ll never even utter the word “stuffing” again after this fiasco. No “dressing” either, as long as we’re referring to the thanksgiving side dish. Nope, I’m ready to wash my hands clean of this Thanksgiving business already, how about you? If you’re in the same predicament and still have family to host, don’t worry, I won’t leave you hanging. For the morning after, here’s a quick recipe that’s sufficiently seasonal but still good for any time of the year, not to mention dead easy to make even after suffering the traditional Thanksgiving feast hangover.

Apologies for the lousy picture; It’s hard to control my appetite first thing in the morning, and before I could snap another shot, this whole stack had mysteriously disappeared.

Yield: 4 - 6 Servings

Cornbread Cranberry Pancakes

Cornbread Cranberry Pancakes

Fluffy yet hearty pancakes stack up with tart fresh cranberries in every bite.

Ingredients

  • 2 Cups Fine White Cornmeal
  • 3/4 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Cups Plain Non-Dairy Milk
  • 1 Teaspoons Apple Cider Vinegar
  • 1/4 Cup Olive Oil
  • 1/4 Cup Unsweetened Applesauce
  • 1/2 Teaspoon Maple Extract - Optional
  • 1/2 – 1 Cup Fresh or Frozen Cranberries

Instructions

  1. Standard pancake procedure here: Combine the wet and dry ingredients separately, excluding the cranberries, and then pour the wet on top of the dry. Whisk just enough to combine, being careful not to over-mix.
  2. Set a large skillet over medium heat and let it get warm. If you drop a tiny splash of water in, it should scuttle around a bit; not immediately sizzle off, and not just sit around doing nothing. When it gets to that stage, give it a lightly spritz with cooking spray.
  3. Ladle about 1/4 – 1/3 cup of batter for each pancake, and drop a handful of cranberries into the center of each raw puddle. Wait until bubbles form and pop on the top before flipping, about 2 minutes.
  4. Cook for an additional 1 – 2 minutes on the other side, until evenly browned. Serve immediately, or keep warm in an oven preheated to 200 degrees for 30 minutes at most.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 7mgSodium: 497mgCarbohydrates: 59gFiber: 4gSugar: 14gProtein: 8g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

26 thoughts on “No Losers Here…”

  1. Those pancakes look so delicious! Does this recipe use fresh cranberries or dried? They aren’t in the ingredient list and in the directions where is says to add them it doesn’t say. I suppose it may not matter either way but if fresh will work in this recipe that would really help me use up my abundance of cranberries!

  4. Oops! LOL. Sorry – I guess you are entitled to be a little miffed that nobody made the recipe. I, for one, was not aware it was a contest – just thought you were looking for suggestions, not entries. Sorry about that. I’m glad you still love us though. :) Your pancakes look great. I like the cranberry-corn meal combination.

  5. Please, that is hardly a lousy picture! I love it. I’ve had this package of cranberries sitting in my fridge for far too long, now I’ve got something to use them in..hooray!

    By the way, I have purchased maple sugar and I was wondering if you had any suggestions for what to use it in? I bought it on a whim and while eating it plain definitely satisfies, I’d rather use some of it in a baked treat!

  7. oooooh this looks so delicious that i might just make them for dinner. yeah, that’s right. dinner. tonight.

    what would happen if i used yellow cornmeal? it’s coarser, isn’t it? it’s all i’ve got though.

  14. Wow! I didn’t even think of seitan in that recipe. In that case, I might actually like barley in stuffing. So Gina wins, in my book anyway. :) WTG, Gina! Better late than never?

  15. ha ha. this post cracked me up. Sorry no one made your stuffing. I agree, the entry should be actually prepared and eaten.

    I’m pretty traditional with the stuffing: bread, celery, all that jazz. I have a recipe I got off the internet a few years ago.

    the pancakes look great. :)

  18. i can never control my hunger either!!! whenever i cook, i always have my camera right next to me so i can take the picture, and then eat.

    it’s a tough life haha

  22. Aw sweetheart, sorry the stuffing contest didn’t go as hoped. To be fair, you gave under a week in mid/late November for people to make your stuffing, edit it enough that they’re happy with theirs, then photograph it nicely enough to write a blog post about it. Maybe that’s standard in blog contests (I’ve never participated in one) but I know that this is “crunch-time” for a lot of people… :(

    I’m glad at least someone did come through for you though, if a bit late. (Referring to Gina.)

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