These pancakes make a great start to the Thanksgiving weekend and are perfect for Autumn weekend brunches. Simply delicious.

Cornmeal Pancakes with Cranberry Compote
Recipe type: Pancakes
Serves: 6
  • Cranberry Compote:
  • 1 bag cranberries (12 ounces) picked over, rinsed
  • 1 large apple, such as mutsu or Golden Delicious, peeled, halved, cored, and cut into 1/8-inch slices
  • 1/2 Cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground allspice
  • 3/4 Cup water
  • 1/2 Cup maple syrup
  • Pancakes:
  • 2 Cups yellow cornmeal, preferably stone-ground
  • 1/2 Cup all-purpose flour
  • 1 Tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 Cups buttermilk
  • 1/2 Cup water
  • 1/4 Cup vegetable oil
  • 1 large egg
  1. 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.
  2. Preheat oven to 200 degrees F.
  3. 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.
  4. 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.
  5. To serve, transfer the cranberry compote to a bowl and serve alongside the pancakes.
This recipe yields 6 servings.

Comments: 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.

Per Serving (excluding unknown items): 296 Calories; 11g Fat (31.3% calories from fat); 4g Protein; 48g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 523mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.

NOTES : Recipe from "Mary Engelbreit's Queen of the Kitchen Cookbook" by Mary Engelbreit

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