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Thursday, March 1, 2012

Pancakes With Ginger Berry Compote

"Hello day! Nice to see you, what's that? Oh, why thank you, I will pull up a chair and feast on a delicious plate filled with pancakes and berries." If only every day could start this pleasantly! 
 Oat Pancakes & Ginger Blackcurrant Mixed Berry Compote: (makes 14-15 small cakes)

For the cakes:

 1 c. cooked plain oats
 1/2 c. all-purpose flour
 1/4 c. cake flour 
 2 tsp. baking powder
 1/2 tsp. kosher salt 
 1 large egg + 1 large egg white, lightly beaten 
 1 Tbsp. unsalted butter, melted
 1/4 c. milk
 2 Tbsp. real maple syrup 

For the compote:

 3 c. mixed berries 
1/4 c. sugar
1/4 tsp. cinnamon
1 1/2 tsp. cornstarch 
Make the batter: 
1) First step is to cook your oats and let them cool slightly.  (Also, preheat your oven to 200
   if you would like to keep your cakes warm while you work.)
2) Meanwhile, whisk your flours, baking powder, and salt together in a small bowl.
3) In another bowl; combine butter, maple syrup, milk and eggs. Carefully mix in the
    prepared oats with the wet ingredients until fully incorporated.
4) Combine the wet ingredients with the dry, being careful to not over mix the batter. Your
    batter should be slightly runny, and still a bit lumpy. If you feel like it is too thick, feel
    free to add a little bit of milk to help thin it out.
5) Heat a large skillet over medium-high heat, drop a bit of butter down and spoon batter
    by about 3 Tbsp. for each cake. Cook about two minutes or until the edges become firm
    and the middle begins to have visible bubbles (see picture below), flip and cook another
    2 minutes or until golden on the other side. Keep warm in oven and continue with
    remaining batter.
 Make the compote:
1) In a medium saucepan, combine all ingredients and slowly bring to a boil.
2) Let the mixture simmer about ten minutes or until the liquid is reduced slightly.
3) Pour on pancakes, sprinkle with some powdered sugar, eat.





Mmmm, mmm, mmm...

These cakes were so yummy! Plus I have a bit of leftover compote that I can pour over ice cream, mix with yogurt, eat from the fridge with a spoon...I mean, freeze for another pancake day, or serve with a simple cake for a last minute dessert. So many uses, so delicious, and it's super simple to make! So get to it you kitchen wizard you; pour yourself some coffee, turn on some tunes, and make some magic happen in your kitchen this weekend. 

1 comment:

  1. YUM!! Thanks, Kate, for another wonderful recipe!!

    ReplyDelete