Cran-tastic lemon pancakes

Whew! It’s been awhile since I’ve posted a new recipe! Having no bread in the house, and it being a lazy Saturday morning, I whipped up some pancakes. Lemons and cranberries — how can you go wrong with that?

Cran-tastic lemon pancakes

1 1/4 cup unbleached flour
2 teaspoons baking powder
2 tablespoons brown sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1/3 cup lemon juice
2/3 cup water
1/2 cup soy milk
1 teaspoon vanilla extract
1/3 dried cranberries, finely chopped

Combine all the dry ingredients in a bowl. In another bowl, mix the water and lemon juice together then add the soymilk and the rest of the wet ingredients. Add wet to dry, along with the dried cranberries, taking care not to over mix. Spread about 1/3 cup on a preheated pan. Cover the pan until the top of the pancake is a bit dry then flip. Repeat until the batter is gone. Serves two.

(I apologize for the crappy photo, it’ll be fixed the next time I make these)

Check out my other posts: Weekend Pancakes, Autumn Apple Pancakes, Figgy Pancakes, or Peachy Keen Pancakes.