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Pancakes: Cranberry Caramel Almond Pancakes

Source of Recipe

Colby Hill Inn, Henniker, N.H.


List of Ingredients

5 cups flour

1/2 cup sugar

1/4 cup baking powder

1 teaspoon salt

1/2 cup canola oil

4 eggs

1 tablespoon vanilla

3 to 4 cups milk

2 cups dried cranberries (soak in 1/2 cup orange juice to reconstitute)

1/2 cup slivered almonds

Caramel drizzle (recipe below)




Recipe

Mix dry ingredients together. Add eggs, oil vanilla and milk into dry ingredients. Fold in drained cranberries and slivered almonds.
Place 1/2 cup of batter on an oiled or buttered griddle. Drizzle scant caramel sauce on top of each pancake. Cook until bubbles form and flip over.


Caramel Drizzle

1 1/2 sticks of butter

1 1 /2 cup brown sugar

Dash of cinnamon

1 1/2 cups of heavy cream

Melt butter in a saucepan and then add brown sugar and continue to cook until mixture comes to a boil. Add dash of cinnamon and then add heavy cream while stirring. Stir and cook until mixture comes together and thickens slightly. As mixture cools down it will thicken.
Plate pancakes, drizzle caramel sauce over cooked pancakes, garnish with dried cranberries and almonds and dust with confectionary sugar if desired. Makes 10 servings of 3 pancakes each.