A new spin on pancakes: this recipe is great for a hearty breakfast or for a special dessert!

Jet, June 9, 2003

WALNUT PANCAKES WITH CRANBERRIES

1/2   cup syrup
1/2   cup cranberries
1/4   teaspoon cinnamon
1/2   cup walnuts, toasted lightly
      and chopped fine
2     cups Complete Pancake Mix
1 1/2 cups water
      Butter (optional)

Combine the syrup with the cranberries in a small saucepan; simmer the
mixture, covered for 5 minutes or until the cranberries have burst,
and keep the syrup warm, covered. Make the pancake mix in a bowl
according to instructions on the box, adding the cinnamon and the
walnuts. Stir until large lumps disappear. Let batter rest for 2
minutes. Pour slightly less than 1/4 cup batter for each pancake onto
lightly greased skillet or griddle. Turn when pancakes bubble and
bottoms are golden brown. Cook until second side is golden brown. Serve
at the table with butter and syrup mixture.

Yields 12 to 18 pancakes