Serves 6
Cranberry Compote
1 (12-ounce) bag cranberries, picked over and rinsed
1 large apple, such as mutsu or Golden Delicious, peeled, halved, cored,
and cut into 1/8-inch slices
1/2 cup sugar
1/4 teaspoon ground cinnamon
Pinch of 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 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 the oven to 200 degrees.
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 pancake to an oven-proof 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. |
