Pancakes, cranberry syrup, well HELLO Thanksgiving morning, How ARE you? Seriously, Thanksgiving day for most people is like a cooking marathon with a very, very satisfying ending. Well, I propose we take a moment to focus on the beginning of the day. You better start it off right, how else will you have the energy needed to get through one of the most epic cooking days of the year? Why not whip up a batch of fluffy pancakes with homemade cranberry syrup to get everyone in the cooking/festive mood? Sounds like a plan to me, AND these pancakes don't use eggs SO you don't have to worry about running out to the store for more when it comes time to make your famous *insert egg based holiday dish here* A few words about the cranberry syrup. It. Is. Awesome. You don't have to chop, puree, crush anything! Just throw the berries in a pan with some sweet sticky stuff, whisk a few times, and VOILA homemade (mostly) syrup! 
Cranberries deliciously bursting with every bite of sweet fluffy pancake.... Thanksgiving breakfast reclaimed.Fluffy Eggless Pancakes
from cooks.com contributed by Dawn Linke
Makes 8 medium pancakes
1 cup all-purpose flour
Combine dry ingredients and mix. 
Add milk, oil, water, and vanilla. Mix until just combined, be careful not to overmix, it should be a bit lumpy (and you don't wanna strain a muscle!). Set aside to rest for a few minutes. Heat a large skillet over medium-high heat. 
While pan is heating throw in the two tablespoons of butter. As soon as the butter is nice and melted, add it to the pancake batter. Return pan to the stove and stir in that butter. 
When pan is hot (a drop of water should sizzle when dropped on pan), ladle on some batter. Cook until bubbles form on the surface, then flip em over and cook until goldeny brown.
1 cup cranberries (thawed if frozen)
1/2 cup maple syrup
1/4 cup sugar
1/4 cup water
1/8 teaspoon salt
1 tablespoon lemon juice
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Reduce heat, simmer for about eight minutes or until berries begin to pop. Stir occasionally so it doesn't burn/stick to pan. Remove from heat and pour over pancakes.
*Leftovers are awesome stirred into oatmeal or yogurt, OR over ice cream.
Yes. Please.
Bliss....
Linking up at Tatertots and Jello and Under the Table and Dreaming
Makes 8 medium pancakes
1 cup all-purpose flour1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 cup whole milk (or soy milk)
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoons butter
Combine dry ingredients and mix. Add milk, oil, water, and vanilla. Mix until just combined, be careful not to overmix, it should be a bit lumpy (and you don't wanna strain a muscle!). Set aside to rest for a few minutes. Heat a large skillet over medium-high heat. While pan is heating throw in the two tablespoons of butter. As soon as the butter is nice and melted, add it to the pancake batter. Return pan to the stove and stir in that butter. When pan is hot (a drop of water should sizzle when dropped on pan), ladle on some batter. Cook until bubbles form on the surface, then flip em over and cook until goldeny brown. Meanwhile....
Cranberry Syrup
from Cooking Light 1 cup cranberries (thawed if frozen)1/2 cup maple syrup
1/4 cup sugar
1/4 cup water
1/8 teaspoon salt
1 tablespoon lemon juice
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Reduce heat, simmer for about eight minutes or until berries begin to pop. Stir occasionally so it doesn't burn/stick to pan. Remove from heat and pour over pancakes.
*Leftovers are awesome stirred into oatmeal or yogurt, OR over ice cream.
Yes. Please.
Bliss....Linking up at Tatertots and Jello and Under the Table and Dreaming
