Cranberry Walnut Pancakes Food

CORNMEAL-CRANBERRY PANCAKES

Steps:

• Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
• Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
• In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
• Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.

CRANBERRY ORANGE PANCAKES

Steps:

• In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

CRANBERRY PANCAKES

Steps:

• Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
• Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
• Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
• Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
• Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

CRANBERRY WALNUT CRUMB CAKES

Steps:

• Make the Cake. Preheat the oven to 350 degrees F.
• Line the muffin tins with paper liners.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
• Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
• Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
• Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.

CRANBERRY WALNUT PANCAKES

Steps:

• Mix dry ingredients in a large bowl and set aside.
• In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
• Preheat griddle to 400 degrees.
• Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP

Steps:

• In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
• Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.

CRANBERRY PANCAKES

Steps:

• In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.

CRANBERRY PANCAKES

Steps:

• Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
• Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
• Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
• Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
• Coat a griddle or nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.