It’s the day after Thanksgiving. You open your fridge and remember that it’s stuffed to the gills with leftovers. What do you do with it all? There are only so many sandwiches, burritos, and pizzas you can make. Never fear, we’re here to find even more ways for you to use up your Thanksgiving leftovers! This recipe features cranberry sauce. And by cranberry sauce I mean cranberry sauce that has whole cranberries in it. Not the pure jellied stuff. I’m not dissing the canned, jelly cranberry sauce, I have a soft spot for it in my heart, but it won’t work for this recipe.   You could also just toss in some smashed up cranberries if you want, but you’ll need to add extra sugar.

Cranberry Pancakes:

• 1 cup flour
• ¾ cup buttermilk
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 egg
• 1 tbsp oil

**OR 1 completed pancake mix batter for single serving**

• 3 tbsp cranberry sauce
• 1 tbsp sugar

In a bowl combine all the dry ingredients (including sugar). In another small bowl or large measuring cup combine the milk, egg and oil. Pour the wet ingredients into the dry and stir until just combined.

If you’re using store bought mix, make the pancake batter according to the package instructions, adding in the extra sugar.

Stir in the cranberry sauce.

Heat a griddle over medium heat. If using cast iron or other not non-stick surface, spray with non-stick spray.

Once griddle is hot, pour batter onto pan. Let the batter cook for about a minute, or until bubbles begin to form. Carefully flip pancake and cook until other side is brown and inside is cooked.

Eat and enjoy!

You can top these with maple syrup or whipped cream, though I personally preferred them with whipped cream.