Gary Kasten of Appleton, Wisconsin, was the third-place winner in our April 2008 Crantastic Breakfast Recipes contest with his entry for Cranberry Pineapple Pancakes. “I like this recipe because the tart pancakes go so well with the sweet taste of the maple syrup and, more importantly, my wife likes them,” Gary wrote.
- 1 cup wheat and honey pancake mix
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon cinnamon
- 1/2 cup cottage cheese
- 1/4 cup lemon juice concentrate
- 1/4 cup chopped walnuts (optional)
- 2 cups reduced fat cultured buttermilk
- 3/4 cup fresh or frozen cranberries, chopped*
- 1/2 cup fresh or canned pineapple, diced*
- 1 banana, diced
- 1/4 cup coconut (optional)
- Olive oil
- Maple syrup
*If the cranberries or pineapple were refrigerated or frozen, allow to reach room temperature before mixing.
In a large bowl, mix together the pancake mix, oats, cinnamon, cottage cheese, lemon juice, walnuts and buttermilk. Let stand for 5 to 10 minutes, or until the oatmeal absorbs the moisture. Next add the cranberries, pineapple, banana and coconut to the batter. If the batter appears to be too thick, add a little more buttermilk.
Using an electric fry pan, put enough olive oil to cover the bottom of the pan and heat to 350 degrees F. Pour the batter into the pan and fry until air bubbles start to form on the top. Flip the pancakes and continue frying until browned outside and the inside is no longer doughy. Serve with real maple syrup.
Yield: Approximately nine 5-inch pancakes.