1 1/4 cups All-Purpose Flour sifted
3 teaspoon Baking Powder
1 tablespoon Sugar
1 Egg beaten
1 cup Milk
2 tablespoons Salad Oil
1/2 cup Dried Cranberries soaked overnight in orange juice
1/4 cup Macadamia Nuts roasted and chopped
Stir together dry ingredients and add Macadamia nuts. Drain cranberries.
Combine egg, milk, salad oil and cranberries to dry ingredients, stirring just till moistened. Bake on a lightly oiled or buttered hot, non-stick griddle. When undersides on pancakes are nicely browned, turn, brown other side.
Makes about eight 4 inch size pancakes.