Regardless of whether it’s an elaborate three course brunch or a quick breakfast after tearing open what Santa brought, almost everyone enjoys having Christmas morning breakfast as a family. When I was really young, my brother and I used to get up at the crack of dawn, pull everything out of our stockings, then place it exactly back how it was so no one would ever know. Then we tackled the wrapped presents, inspecting and shaking to try and figure out what was inside. When my parents FINALLY woke up (it felt like hours later…) presents always came before breakfast. After we exhausted the present opening and got bored with out new toys, my mom would usually make us all Eggs Benedict or Pancakes.

These days, breakfast seems to come before present opening. Being married, we have to split Christmas between both families so generally alternate Christmas morning each year. Or sometimes if we’re lucky, we might get two!

I actually made this recipe post-Thanksgiving using some extras I had laying around, but the flavors are still there. What says holiday more than cranberries and sweet potatoes?! I know, spiked eggnog… But seriously, a crazy experiment turned out wonderfully! The pancakes are dense but super moist and delicious with a drizzle of pure maple syrup.

Cranberry Sweet Potato Pancakes (Makes about 12 pancakes)

• 1 c fresh cranberries
• 2 tbsp sugar
• 1 1/2 c buttermilk pancake mix (I used Bob’s Red Mill)
• 1 tbsp canola oil
• 1 Egg
• 3/4 c milk
• 1/2 c sweet potato puree (pumpkin puree works too!)
• 1 tsp each cinnamon, nutmeg and cloves

In a small saucepan, add cranberries, sugar and just enough water to cover the bottom. Heat cranberries over medium heat, stirring frequently so they don’t burn. As berries start to burst, crush them slightly with a potato masher. Remove cranberries from heat and set aside.

Mix all other ingredients in a large bowl. Fold in cranberries. Pour pancake batter on a heated electric griddle, forming 3 inch circles. Turn when batter begins to bubble and brown slightly around the edges, about 4 minutes. Flip pancakes and cook for an additional 3-4 minutes. Plate and serve.

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