Wonderfully scrumptious and healthy grass fed pancakes, with a sweet tangy cranberry sauce.

  • BREAKFAST

  • serves-party-many
  • SERVES

    4 People

  • cooktime
  • TIME

    30 Minutes

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INGREDIENTS

For Pancakes
1 cup light spelt flour
2 tbsp sugar
2 tsp baking powder
1 cup Rolling Meadow Dairy™ 2% milk
1 Rolling Meadow Dairy™egg
2 tbsp Rolling Meadow Dairy™ butter, melted + more for frying

For Cranberry Sauce
1 package fresh cranberries
3/4 cup sugar
1 orange, juice and zest

For Topping
Rolling Meadow Dairy™ Vanilla Yogourt

INSTRUCTIONS

For Cranberry Sauce

  1. Add all ingredients to a medium sized pot. Gently heat over medium heat until cranberries have burst and mixture has a jam-like texture.
  2. Remove from heat and store in airtight container until ready to use.

For Pancakes

  1. In a large mixing bowl whisk together flour, sugar and baking powder.
  2. In a separate bowl whisk together milk, egg and melted butter. Add to dry mixture, stirring until combined, yet still slightly lumpy.
  3. In a large skillet heat a small amount of butter over medium heat. Add 2 tablespoons of batter and cook until small bubbles have formed (about 1 minute). Flip and cook on the other side until set and gold.
  4. Top pancakes with a dollop of Rolling Meadow Dairy™ Vanilla Yogourt and cranberry sauce.