Pancakes with Maple Syrup Cream and Cranberry Topping

10 min

15 min

4 Servings

PANCAKES

• 65 g flour
• 3 Post Shredded Wheat biscuits (23 g each), finely crumbled
• 25 g sugar
• 1 Tbsp. baking powder
• Pinch of salt
• 2 eggs
• 25 g melted butter
• 250 mL milk

CRANBERRY TOPPING

• 1 cup cranberry halves
• 1 cup diced apples
• 2 Tbsp. honey
• 1/2 cup sugar
• 1 tsp. pectin

MAPLE SYRUP CREAM

• 1/2 cup whipping cream
• 1 Tbsp. maple syrup

PANCAKES:

1. In a bowl, beat eggs with melted butter and milk until well blended.
2. In another bowl, mix all dry ingredients.
3. Add wet ingredients to dry ingredients and whisk until dough is smooth.
4. Using 2-oz. ice cream scoop, make 8 pancakes and cook one at a time until toothpick comes out clean. About 3 minutes each side.

CRANBERRY TOPPING:

1. Allow apples, cranberries and honey to soften by refrigerating overnight.
2. The next day, mix sugar and pectin and add to apple and cranberry mixture.
3. Pour into saucepan and bring to a boil, stirring often.
4. Transfer to bowl and refrigerate.

MAPLE SYRUP CREAM:
In a bowl, whisk whipping cream and maple syrup together until thick.

SERVING SUGGESTION:
Serve pancakes with maple cream syrup and cranberry topping.