Respuestas
1. First, preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
2. Then, ,melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
3. After that, sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
4. Finally, take for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
1/2 cup sugar
4 teaspoons baking powder
2 eggs
1 teaspoon vanilla (or more if you like alot of vanilla)
1 3/4 cups milk (more or less to make smooth consistency)
First Mix all dry ingredients in a med. size bowl.
Then add enough milk and stir until smooth.
Next Add eggs, Add vanilla and Stir again. If needed, add more milk. The batter should be a bit on the thin consistency side.
After that let these set for about 5 min, and they will thicken a little.
Finally drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.