Make your own Layered Cranberry Oatmeal Cookie Pancake Jars for light fluffy pancakes filled with sweet-tart cranberries, infused with cinnamon and brown sugar. These delicious jars are great for make-ahead holiday breakfasts or gifts from the kitchen.
Cranberry Oatmeal Cookie Pancake
1 1/2 cups homemade bisquick mix
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 cup packed brown sugar
1 cup old-fashioned oats
1 cup fresh cranberries
Mix the baking mix, baking powder, brown sugar and cinnamon in a bowl and set aside. In a clean quart jar place the oats,
Then add the quick mix to layer it, pressing down with the back of a spoon to compress the layers, followed by the fresh cranberries. If you want to make these ahead of time, you can use dried cranberries.
Top the jar with a lid and ring. (Makes 1 jar)
Attach directions to prepare the pancakes.
Directions To Make the Pancakes
1 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted
1 Jar of Mix
In a large bowl combine the contents of 1 jar, Add milk, egg, vanilla, and butter, and stir until combined. Do not over-stir, the Batter will be a little lumpy.
Heat a skillet over medium heat, add a pat of butter, then Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Flip, and cook on the other side 2 minutes. Repeat with the remaining batter. For light, fluffy pancakes, Do not flip pancakes more than once.
5 Serve pancakes with maple syrup, if desired.