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Cranberry Pancakes

Ingredients:

2 cups of vanilla yoghurt.
1 cup of cranberries, chopped.
1 cup of yellow corn meal.
1/2 cup of all-purpose flour.
1/4 cup of maple syrup.
1 teaspoon of baking soda.
1/2 teaspoon of baking powder.
1/2 teaspoon of salt.


Preparation:

Soak the cranberries in the maple syrup for about 8-12 hours.

Mix together theyoghurt, corn meal, all-purpose flour, the baking soda, the baking powder and the salt.

Add the cranberry/maple syrup to the mixture and stir.

Lightly grease a skillet and heat up over a medium heat.

Pour enough batter into the skillet to make one pancake and cook, turning once. The pancake is cooked when the surface is covered with bubbles and it has turned golden brown.

Repeat until all the batter is used up.













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