| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Pure maple syrup |
| 1/2 |
c |
Cranberries; picked over |
| 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
c |
Walnuts; toasted lightly and |
|
|
; chopped fine |
| 1/2 |
c |
Plus 2 tablespoons buttermilk |
| 1 |
lg |
Egg |
| 1 |
tb |
Unsalted butter; melted, plus |
|
|
; addition melted |
|
|
; butter for brushing |
|
|
; the griddle |
INSTRUCTIONS
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 200F. 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.
Makes about six 4-inch pancakes, serving 2.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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