Cranberry Baked Buttermilk Pancakes Food

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BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE



Buttermilk Pancakes with Apple Cranberry Compote image

Provided by Amanda Freitag

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 17

2 eggs
3 tablespoons granulated sugar
11 tablespoons cold butter
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup confectioners' sugar
Maple syrup, for serving
Apple Cranberry Compote, recipe follows, for serving
1 cup fresh cranberries
1 cup granulated sugar
1 tablespoon honey
1/2 teaspoon kosher salt
6 Gala apples, skin on, cored and diced
1 stick cinnamon
1 lemon, juiced and zested

Steps:

  • Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
  • Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
  • In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.

CRANBERRY BUTTERMILK PANCAKES (LOWFAT)



Cranberry Buttermilk Pancakes (Lowfat) image

When I eat breakfast out I always try to get my Cranberry Walnut pancakes, of course not every place serves them! I can always make them at home and I have this recipe I got from Crazed for Cranberries cookbook in 1997. Enjoy !

Provided by Carol Junkins

Categories     Pancakes

Time 10m

Number Of Ingredients 9

1 c fresh cranberries, washed and chopped ( could use craisins)
1/2 c sugar
2 c flour
2 tsp baking powder
1 egg
1 egg white
2 c low fat buttermilk
3 Tbsp honey
3 Tbsp canola oil

Steps:

  • 1. Mash chopped cranberries with sugar and set aside. (I also finely chop up walnuts to add about 1/4 cup)
  • 2. In a large bowl, sift together dry ingredients. In a seperate bowl, beat egg until fluffy, then add buttermilk, honey and oil. Make a well in dry ingredients and slowly pour in buttermilk mixture. Stir just enough to combine.
  • 3. Spray preheated griddle with nonstick oil. Ladle batter onto griddle. Sprinkle with cranberries and nuts if desired. Turn pancakes when half the bubbles burst, and briefly cook on the other side until golden.

HOMEMADE CRANBERRY PANCAKES



Homemade Cranberry Pancakes image

This was a spur-of-the moment, spontaneous creation, Thanksgiving morning. My very finicky teenager took one bite, said "mmmmmmmmm" cleaned her plate, and asked for more. Normally she eats about two thirds of her breakfast! I embellished a basic pancake recipe. They are indescribably delicious.

Provided by susan l.

Categories     Breakfast

Time 15m

Yield 6 pancakes

Number Of Ingredients 9

1 egg, beaten until nice and fluffy
2 tablespoons vegetable oil
3/4 cup 1% low-fat milk (any kind is fine, this is what I use)
1 cup unbleached flour (all purpose is fine)
1 tablespoon sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/4 teaspoon cinnamon (don't increase this, it kills the texture)
1/4 cup dried cranberries (I use original Craisins)

Steps:

  • 1. Combine the flour, sugar, salt, baking powder, and cinnamon, stirring together with a whisk works very well. Add the cranberries, whisk gently, until well distributed.
  • 2. Measure out the milk, add the oil, and the beaten egg, to the measuring cup with the milk. Mix well.
  • 3. Pour wet ingredients into dry, stir gently, use a rubber spatula at this stage, stir just enough to combine and moisten, there will be large lumps, don't worry about that.
  • 4. Put the batter aside, to rest a few minutes.
  • 5. Preheat a non-stick skillet, seasoned with vegetable oil (Put a little oil on a paper towel, and wipe over bottom and halfway up sides of pan.) over medium low heat until a drop of cold water skitters, sizzles, and evaporates.
  • 6. Pour pancake batter, by 1/4 cupfuls, into hot skillet.
  • 7. When the surface begins to bubble, and the edges look dry, gently turn them over.
  • 8. Turn only once.
  • 9. Serve with either regular syrup (not maple, it would overwhelm) or a little bit of butter and a dash of cinnamon sugar.

Nutrition Facts : Calories 152.1, Fat 5.8, SaturatedFat 1.1, Cholesterol 32.5, Sodium 401.1, Carbohydrate 20.7, Fiber 0.8, Sugar 3.9, Protein 4.2

CRANBERRY PANCAKES



Cranberry Pancakes image

This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.

Provided by Richie La Monica

Categories     Breakfast

Time 13m

Yield 6 medium pancakes, 2 serving(s)

Number Of Ingredients 9

3/4 cup milk
2 tablespoons melted butter
1 egg
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon sugar (for cranberries)
1/2 teaspoon salt
1/2 cup fresh cranberries or 1/2 cup frozen cranberries

Steps:

  • Beat milk, melted butter, and egg together in a bowl.
  • Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
  • Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
  • Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
  • Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.

Nutrition Facts : Calories 494.4, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1128.1, Carbohydrate 71, Fiber 2.9, Sugar 15.9, Protein 12.8

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