Home Bread-Bakers v120.n037.7

Buttermilk Pancakes with Quince-and-Cranberry Compote

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 01 Oct 2020 18:27:05 -0700
* Exported from MasterCook *

      Pancakes, Buttermilk Pancakes with Quince-and-Cranberry Compote

Recipe By     :Amanda Freitag
Serving Size  : 4     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Fruit
                 Pancakes/Waffles                Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                     quince -- peeled, cored and cut into 1/4" dice
      1/3           cup  granulated sugar
      1/2      teaspoon  kosher salt
   1                     cinnamon stick
   2                     Gala apples -- peeled and cut into 1/4" dice
      1/3           cup  fresh cranberries -- or thawed frozen
   2          teaspoons  honey
                         Finely grated lemon zest -- and
   1               Tbsp  lemon juice -- of 1/2 lemon, to 2 Tbsp
   1 1/2           cups  all-purpose flour
   1 1/2    tablespoons  baking powder
      1/2      teaspoon  kosher salt
   2              large  eggs
   1 1/2           cups  buttermilk
   3        tablespoons  unsalted butter -- melted, plus
   4        tablespoons  cold unsalted butter -- cut into tablespoons
      1/4           cup  confectioners' sugar
                         Pure maple syrup -- for serving

Chef Amanda Freitag, a judge on Chopped and host of the new show 
American Diner Revival, sometimes eats these tender pancakes for 
dessert, topped with a scoop of ice cream.

Total: 1 HR

In a saucepan, combine the quince with the sugar, salt, cinnamon 
stick and 1/3 cup of water. Bring to a simmer and cook over 
moderately low heat for 5 minutes. Stir in the apples, cranberries, 
honey and lemon zest and juice and cook, stirring, until the fruit is 
tender but not broken down, 5 minutes. Let cool.

In a bowl, whisk the flour, baking powder and salt. In another bowl, 
beat the eggs with a hand mixer until pale yellow and doubled in 
volume, about 4 minutes. Beat in the buttermilk, then beat in the 
melted butter. Using a rubber spatula, fold in the dry ingredients.

Heat a large nonstick skillet. Swirl 1 tablespoon of the cold butter 
around the pan until melted and foamy. Using a small measuring cup, 
scoop three 4" pancakes into the skillet. Cook over moderate heat 
until golden brown on the bottom and bubbles appear on the surface, 1 
to 2 minutes. Flip the pancakes and cook until golden on the bottom, 
1 to 2 minutes more. Transfer to a baking sheet and keep warm. Repeat 
with the remaining butter and batter.

Stack the pancakes on plates and top with the compote. Dust with the 
confectioners' sugar and serve with maple syrup.

S(Internet address):
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Per Serving (excluding unknown items): 597 Calories; 24g Fat (35.7% 
calories from fat); 12g Protein; 87g Carbohydrate; 6g Dietary Fiber; 
164mg Cholesterol; 1156mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 
1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates.

NOTES : 2020 - 1001