American Cranberry Pancakes



  • 3 tbsp Cranberry Classic® Juice Drink
  • 2 tbsp Craisins® Original Dried Cranberries
  • 2 large eggs
  • 115g plain flour
  • 1 heaped tsp baking powder
  • 140ml milk
  • 1 tsp sugar
  • ¼ tsp salt
  • Oil (for cooking)
  • Optional topping:
  • Maple syrup
  • Butter
  • Bacon


Put your Craisins® dried cranberries and Cranberry Classic® Juice Drink together in the microwave for 30 seconds to a minute or until they’re plump.

Separate the eggs into different bowls. Mix the flour, baking powder, milk and sugar in with the egg yolks until the batter is smooth. Add the salt to the egg whites and whisk until they’re stiff. Now gently fold the whites into the batter. Finally, thoroughly pour away the juice from your cranberries then add them to the mixture.

Spoon about 1/4 cup batter for each pancake onto a lightly greased skillet. Cook until lightly browned on both sides. Turn pancake when surface bubbles and underside is lightly browned.

To make your pancakes even more American, smother them in butter and maple syrup, and top with crispy bacon.


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