* 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
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COMPOTE
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
PANCAKES
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):
https://www.foodandwine.com/recipes/buttermilk-pancakes-quince-and-cranberry-compote
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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