Passover Pancakes with Craisins® Dried Cranberries

Passover Pancakes with Craisins® Dried Cranberries

Passover Pancakes with Craisins® Dried Cranberries
  • Prep Time

    10 minutes
  • Serving Size

    24 small pancakes


  • Eggs2
  • The Original Cranberry Juice Cocktail2/3 cup
  • Sugar5 tablespoons
  • Cinnamon1 1/2 teaspoons
  • Orange zest1/2 teaspoon
  • Salt1/4 teaspoon
  • Nutmeg1/8 teaspoon
  • Matzo meal1/2 cup
  • Chopped almonds1/4 cup
  • Craisins® Original Dried Cranberries1/4 cup
  • Vegetable oil1 teaspoon
  • Featured Product

    The Original Cranberry Juice Cocktail

  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Combine eggs, cranberry juice cocktail, 3 tablespoons sugar, ½ teaspoon cinnamon, orange zest, salt and nutmeg in mixing bowl. Beat for 1 minute, scraping bowl occasionally. Add matzo meal and beat until a batter is formed, about 1 minute. Stir in almonds and dried cranberries. Heat a non-stick skillet over medium heat until hot. Brush lightly with oil. Spoon batter, one tablespoon at a time, onto hot skillet. Cook until lightly browned, about 1 minute. Turn pancakes over and continue cooking until lightly browned, about 2 minutes. Remove pancakes from skillet; place on serving plate. Repeat with remaining batter. Combine remaining 2 tablespoons sugar and remaining 1 teaspoon cinnamon in a small bowl. Mix well. Sprinkle pancakes with sugar-cinnamon mixture just before serving. Makes 24 small pancakes.