Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Cornmeal Pancakes With Cranberry Compote Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasCornmeal Pancakes With Cranberry Compote Recipe - Cooking Index

Cornmeal Pancakes With Cranberry Compote

A special brunch entree, these beautiful pancakes are topped with a delectable, not-too-sweet maple-scented compote -- a lovely alternative to plain maple syrup. The compote can be made up to one week ahead and rewarmed before serving, or it can be frozen for up to several months. Spoon any leftover compote over ice cream, or slather it over slices of toasted pound cake or coffee cake for a special breakfast treat.

Courses: Dessert
Serves: 6 people

Recipe Ingredients

  Cranberry Compote
1   Bag cranberries - (12 oz) - picked over, rinsed
1   Apple, such as mutsu or Golden Delicious - peeled, halved, (large)
  Cored, and cut into 1/8" slices
1/2 cup 99g / 3.5ozGranulated sugar
1/4 teaspoon 1.3mlGround cinnamon
1   Ground allspice
3/4 cup 177mlWater
1/2 cup 164g / 5.8ozMaple syrup
  Pancakes
2 cups 125g / 4.4ozYellow cornmeal, preferably stone-ground
1/2 cup 31g / 1.1ozAll-purpose flour
1 tablespoon 15mlGranulated sugar
2 teaspoons 10mlBaking powder
1/2 teaspoon 2.5mlBaking soda
1/2 teaspoon 2.5mlSalt
1 1/2 cups 355mlButtermilk
1/2 cup 118mlWater
1/4 cup 59mlVegetable oil
1 cup 198g / 7ozEgg (large)

Recipe Instructions

In a heavy medium nonreactive saucepan, combine all the ingredients for the compote and bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, stirring occasionally, for 8 minutes, or until the cranberries pop and the apple slices soften. Set aside.

Preheat oven to 200 degrees.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, beat the buttermilk, water, oil, and egg with a fork until blended. Add to the cornmeal mixture and mix with a wooden spoon until a smooth batter forms.

Lightly oil a griddle and heat over medium heat. For each pancake, pour a scant 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, until nicely browned on the bottom. Turn the pancakes and cook for about 2 minutes longer, or until browned on the second side. Transfer the pancakes to an ovenproof platter and keep warm in the oven while you cook the remaining pancakes.

To serve, transfer the cranberry compote to a bowl and serve alongside the pancakes.

This recipe yields 6 servings.

Source:
Cookbook Digest, Nov/Dec, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.