October 23, 2020

Cozy Recipes: Buttermilk Pancakes with Quince-and-Cranberry Compote

Dish Inspirations:

Creator: Chef Amanda Freitag

Ingredients: (4 servings)

  • 1 ¼ quince (peeled, cored and cut into 1/4-inch dice)
  • ⅓ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 cinnamon stick
  • 2 Gala apples (peeled and cut into 1/4-inch dice)
  • ⅓ cup cranberries (fresh or thawed frozen)
  • 2 teaspoons honey
  • Lemon zest (Finely grated, and juice of 1/2 lemon)
  • 1 ½ cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • ½ teaspoon kosher salt
  • 2 eggs (large)
  • 1 ½ cups buttermilk
  • 3 tablespoons unsalted butter (plus 4 cold unsalted butter, cut into melted)
  • ¼ cup confectioners’ sugar
  • Pure maple syrup (for serving)


  • (Pre: 15 minute)
  • (Cook: 45 minutes)
  • Total: 1 hour

Directions: (4-Step)

  1. 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.
  2. 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.
  3. 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-inch 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.
  4. Stack the pancakes on plates and top with the compote. Dust with the confectioners’ sugar and serve with maple syrup.


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