For this recipe I used Trader Joes Gluten Free Pumpkin Pancake mix and put my little spin on it.
For the pancake mix you will need the following ingredients:
- Trader Joes Gluten Free Pumpkin Pancake mix
- 1 Cup pancake mix
- 1 egg
- 1/2 Cup plus 2 TBSP water
- 2 TBSP unsalted butter, melted
For the cranberry filling you will need the following ingredients:
- 2 Cups fresh or frozen cranberries
- 1 Cup granulated sugar
- 1 TBSP unsalted butter
- 1/2 Cup water (if you don’t want it as thick add more water)
- 2 TBSP fresh squeezed lemon juice
- 1TSP cinnamon
- 1/2 TSP nutmeg
- 1/2 TSP ground cloves
In a medium saucepan add butter, let melt. Then over medium heat add cranberries, water, lemon juice, sugar, and spices. Stir occasionally to prevent burning (sugar can stick). Cover and reduce to low heat. Continue to stir and muddle every 2-3 mins. Leave on low heat for about 10 mins or until mixture is thickened. You want to muddle to crush cranberries as they soften.
Remove from heat and let sit to cool. Once it is cool and if you want filling to be smoother you can then add it to a blender.
Now for your pancake mixture! You are going to follow the instructions on the pancake mix box. All I do differently is once the mixture is on your skillet drizzle your cranberry mix on top of your un-cooked batter.
Once plated, drizzle more cranberry mixture and maple syrup.