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.
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 other side 2 minutes. Repeat with remaining batter. For light, fluffy pancakes, Do not flip pancakes more than once.
5 Serve pancakes with maple syrup, if desired.