Black Friday Pancakes, or, Something Different To Do With All That Leftover Cranberry Sauce

The pancakes are an adaptation of the excellent basic recipe in the 13th edition of the Fannie Farmer Cookbook.

1/2 - 3/4 c. whole milk, depending on how thin you like your pancake batter
2 T. butter, melted
1 egg
1 c. white flour
2 tsp. baking powder
1/4 c. sugar
1/2 tsp. salt
1/2 tsp. cardamom
1/2 tsp. dried ginger
1/2 tsp. nutmeg
1/2 tsp. cloves

You could also add cinnamon-- I think it would be delicious, but my husband is a Crazy person Who Does Not Like Cinnamon, so I didn't use it.

1 1/4 c. chilled heavy cream

Crockpot Lady's Cranberry Sauce

Combine dry ingredients. Combine egg, milk and melted butter and beat them together briefly. Stir into the dry ingredients. Lightly grease or butter a griddle or frying pan and set it over moderate heat until a few drops of water sprinkled on the man form rapidly moving globules. For small pancakes drop about 2 T. batter into the pan; for larger pancakes, use about 1/4 cup. Turn when pancakes are full of bubbles on the top and brown the other side. Place finished cakes in a 200F oven until you have enough to begin serving.

Meanwhile, whip the cream. You can sweeten it if you want, but I wouldn't, if I were you.

To serve, place a stack of pancakes on a small plate and top with a generous amount of cranberry sauce (think compote). Finish with a generous dollop of the whipped cream.

I see a lot of recipes like this one where it seems to me they're just as good without the whipped cream. This is not one of them. The cream really complements the spiciness of the pancakes and the tart intensity of the cranberry sauce-- all three together are a fantastic combination.

1 comment:

Kimberly said...

Yum. And more yum!