Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple SyrupTuesday, February 19, 2013


Based on an Epicurious recipe published in 2000 in Gourmet Magazine

For syrup:
1 cup pure maple syrup
1/4 cup dried cranberries
1/4 cup chopped dried apricots
2 tsp fresh lemon juice

For pancakes
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
2 TBSP sugar
1/4 tsp salt
2/3 cup regular cream cheese spread (in tub; not whipped or block cream
2 large eggs
3/4 cup milk
2 TBSP unsalted butter, melted


Make 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 deg. 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 TBSP 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.

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