Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup

Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup
Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup
We got the idea for these pancakes from The Compound Restaurant in Santa Fe, New Mexico, where hot polenta-mascarpone pancakes were the perfect finale to a delicious dinner. They also make a terrific breakfast. Active time: 20 min Start to finish: 20 min
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 (breakfast) or 6 (dessert) servings
Dairy Fruit Breakfast Brunch Dessert Kid-Friendly Mother's Day Father's Day New Year's Day Cream Cheese Cranberry Apricot Fall Maple Syrup Hominy/Cornmeal/Masa Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 3/4 cup milk
  • 2 tablespoons sugar
  • 1/4 cup dried cranberries
  • 2 teaspoons fresh lemon juice
  • 1/2 cup yellow cornmeal
  • 1 cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • Carbohydrate 108 g(36%)
  • Cholesterol 155 mg(52%)
  • Fat 24 g(36%)
  • Fiber 2 g(10%)
  • Protein 11 g(22%)
  • Saturated Fat 13 g(64%)
  • Sodium 617 mg(26%)
  • Calories 678

PreparationMake syrup: Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes. Remove from heat and stir in juice. Make pancakes: Preheat oven to 250°F. Whisk together flour, cornmeal, baking powder and soda, sugar, and salt. Whisk together cream cheese and eggs in a large bowl and gradually whisk in milk until smooth. Add flour mixture and whisk until just combined. Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter. Spoon tablespoons of batter onto griddle, without crowding, to form 2 1/2-inch cakes. Cook pancakes 1 to 2 minutes on each side, or until golden and puffed. Transfer to a baking sheet and keep warm in oven. Make more pancakes in same manner, brushing griddle with butter for each batch. Serve pancakes in stacks with syrup.

PreparationMake syrup: Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes. Remove from heat and stir in juice. Make pancakes: Preheat oven to 250°F. Whisk together flour, cornmeal, baking powder and soda, sugar, and salt. Whisk together cream cheese and eggs in a large bowl and gradually whisk in milk until smooth. Add flour mixture and whisk until just combined. Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter. Spoon tablespoons of batter onto griddle, without crowding, to form 2 1/2-inch cakes. Cook pancakes 1 to 2 minutes on each side, or until golden and puffed. Transfer to a baking sheet and keep warm in oven. Make more pancakes in same manner, brushing griddle with butter for each batch. Serve pancakes in stacks with syrup.