Cornmeal-Cranberry Pancakes with Apple Compote
Inspired by techniques from NYT Cooking.
Golden cornmeal pancakes studded with tart cranberries, served with spiced apple compote and a rich caramel sauce.
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Method
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Equipment
- 2 saucepans
- small saucepan
- small bowl
- medium bowl
- large bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 614 kcal |
| Protein | 10.2 g |
| Carbohydrate | 85.9 g |
| of which sugars | 45.6 g |
| of which free sugars | 31.5 g |
| Fat | 26.9 g |
| of which saturates | 15.8 g |
| Fibre | 4.2 g |
| Salt | 2.93 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Apple compote
- 2 Gala apples
- 2 Granny Smith apples
- 110 g light brown sugar
- 3 g fine sea salt or table salt about ½ tsp
- ¾ tsp mixed spice
- 480 ml cloudy apple juice
- 80 ml water
- 2 tsp cornflour, mixed with 2 tsp water
Caramel sauce
- 2 tsp cream cheese
- 25 g caster sugar about 2 tbsp
- 120 ml double cream
- 7 g butter
- 0.5 g fine sea salt or table salt a pinch
Batter
- 140 g butter, in pieces, plus more for the pan
- 480 ml milk
- 4 large eggs
- 255 g plain flour
- 80 g yellow cornmeal
- 25 g caster sugar about 2 tbsp
- 8 tsp baking powder (2 tbsp plus 2 tsp)
- 9 g fine sea salt or table salt about 1½ tsp
- 140 g fresh cranberries, chopped
To serve
- 60 ml maple syrup (optional)
- 1
Simmer. Peel, core and cut 2 Gala and 2 Granny Smith apples into 2.5 cm pieces, then bring them to the boil with 110 g light brown sugar, ½ tsp salt, ¾ tsp mixed spice, 480 ml apple juice and 80 ml water, and simmer until soft and saucy, about 75 min, stirring in the cornflour mixture near the end and keeping warm.
- 2
Caramel. Cook 2 tbsp caster sugar in a small pan over medium-high heat to a dark caramel without stirring, then carefully whisk in 120 ml double cream and 7 g butter off the heat, return to low heat with a pinch of salt and simmer until smooth, stirring 3 tsp of it into 2 tsp cream cheese until dissolved before whisking back into the sauce and keeping warm.
- 3
Warm Milk. Warm 140 g butter with 480 ml milk over medium-low heat until the butter melts, then cool until lukewarm, about 15 min.
- 4
Mix Eggs. Beat 4 eggs, slowly stir in 120 ml of the warm milk mixture, then stir in the rest.
- 5
Combine. Whisk 256 g plain flour, 80 g cornmeal, 2 tbsp sugar, 2 tbsp plus 2 tsp baking powder and 1½ tsp salt, then stir in the egg mixture a little at a time just until moistened and lumpy.
- 6
Cook. Heat a griddle over medium-high heat until water sizzles, butter it lightly, add 3-4 tbsp batter per 10 cm pancake and sprinkle with the chopped cranberries as soon as it sets.
- 7
Flip. Cook until bubbles break on the surface, flip and cook about 30 s more until lightly browned, repeating with the rest of the batter.
- 8
Serve. Serve the pancakes with the apple compote and a drizzle of the caramel sauce or maple syrup.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
