If you’re still cleaning your house tonight, and cooking a giant turkey tomorrow…bless your soul. Seriously.
I’m beyond excited this year to be responsible for one pie. And nothing else. (Ok. If I forget to pack dog food no one is to blame but me.)
This is why I can think about things like what sort of pancakes to eat for breakfast on Thanksgiving. It’s a real life dilemma in this house…solved with cornbread and cranberries.
I know you don’t have oven space happening tomorrow…even early in the morning. Which is why simple pancakes, that come together in one bowl and cook on a griddle are exactly perfect.
Also…these pancakes have a dense texture and the slight crunch that comes only from cornbread. And! The pop of tart cranberries. Maple syrup is involved too…but you knew that.
I hope you eat pancakes for breakfast tomorrow…and too much turkey all the rest of the day. Also, I hope there’s sunshine and happiness and love wherever you are. Happy Thanksgiving, friends! xoxo.
Cornbread and Cranberry Pancakes
1 cup corn meal
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, beaten
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon vanilla
1/2 cup fresh cranberries
Combine corn meal, flour, baking powder, baking soda and salt in a medium sized mixing bowl. Add milk, beaten eggs, oil, honey and vanilla and stir just to combine. Fold in cranberries. Spoon batter onto a hot, greased griddle. Cook until edges begin to dry and flip, cooking evenly on both sides. Serve with warm maple syrup.