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Pumpkin-Spiced Pancakes with Cranberry Compote

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Top Pumpkin-Spiced Pancakes with a Cranberry Compote.

Thanksgiving dinner is not the only meal in the fall in which you can enjoy the flavors of pumpkin, cranberries and all those warm spices, as this recipe for pancakes proves.

“The recipe for these fluffy, pumpkin-spiced pancakes was inspired by a breakfast at Campton Place Hotel in San Francisco in the 1980s,” John Barricelli, owner of the SoNo Baking Company, writes in his new cookbook, “The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round” (Clarkson Potter, $35). “I was there for a New Year’s Eve Grateful Dead concert and I stayed at the hotel. The morning after the concert, I ordered these pancakes with cranberry compote, cinnamon whipped cream and spiced pecans. It was a great weekend: good music, friends, nice weather and delicious food.”

Pumpkin-Spiced Pancakes with Cranberry Compote

Cranberry Compote:
12 ounces fresh or frozen cranberries
1 cup sugar
Zest of 1 orange, peeled off in strips
1/2 cup freshly squeezed orange juice (from 1 to 2 oranges)
1 cinnamon stick
Pinch of coarse salt

Pancakes:
2 cups flour
2 tablespoons firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
2 teaspoons coarse salt
1 1/2 cups half-and-half
3/4 cup buttermilk
1/2 cup pumpkin puree
1 large egg
6 tablespoons unsalted butter, melted, plus unsalted butter for serving

To make the compote: In a medium saucepan, combine the cranberries, sugar, orange zest and juice, cinnamon stick, salt and 1/2 cup water. Bring to a simmer and cook until the cranberries pop and the mixture thickens, about 5 minutes; set aside.

To make the pancakes: Heat an electric griddle to 375 degrees. Lightly coat with butter.

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves and salt; set aside.

In a medium bowl, whisk together the half-and-half, buttermilk, pumpkin puree and egg. Add to the dry ingredients and stir with the whisk just to combine. Stir in the melted butter. (It’s fine if the batter is lumpy; it’s important not to develop the gluten in the flour.)

Using a 1/4-cup measuring cup, spoon the batter onto the hot griddle. Cook the pancakes until the tops are bubbling, the edges are beginning to set, and the undersides of the pancake are a nice golden brown color, 2 to 3 minutes. Turn with a spatula and cook to brown the other sides, another 2 to 3 minutes.

Rewarm the compote over medium heat, 1 to 2 minutes. Serve the pancakes hot with the warm compote and extra butter.

Makes about 16 (4 1/2- to 5-inch) pancakes. Makes 4 to 5 servings.

From “The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round” by John Barricelli

 

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