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)
Duration:
- (Pre: 15 minute)
- (Cook: 45 minutes)
- Total: 1 hour
Directions: (4-Step)
- 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-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.
- Stack the pancakes on plates and top with the compote. Dust with the confectioners’ sugar and serve with maple syrup.
Source: https://www.foodandwine.com/recipes/buttermilk-pancakes-quince-and-cranberry-compote
