I love all things cranberry in the winter. I make several varieties of cornmeal cakes with a basic master recipe and this is definitely my favorite version. I like to make a quick icing with orange juice and powdered sugar to drizzle over the top, but maple syrup, honey or agave nectar work just fine.
ingredients 2 c. cornmeal 1 c. whole-grain flour 3 T. sweetener 2 t. baking powder 1/2 t. salt
2 1/4 c. plant milk 1 T. apple cider vinegar 1/4 c. plain yogurt 1/2 t. vanilla extract
1 c. cranberries, halved or quartered
instructions 1. In a small bowl, combine the milk and vinegar and set aside.
2. In a large bowl, combine the cornmeal, flour, sweetener, baking powder and salt.
3. Stir the soured milk, yogurt and vanilla into the flour mixture. Fold in the cranberries.
4. Preheat a large nonstick skillet and drop the batter onto the skillet to make pancakes. Cook the pancakes about 5 minutes to a side, until golden brown, then flip and cook the other side. Serve hot with syrup.