Chef Amanda Freitag, a judge on Chopped and host of the new show American Diner Revival, sometimes eats these tender pancakes for dessert, topped with a scoop of ice cream. Slideshow: Breakfast Pastry Recipes 

November 2015


Credit: © Tara Fisher

Recipe Summary test

1 hr




Make the compote
  • In a saucepan, combine the quince with the sugar, salt, cinnamon stick and 1/3 cup of water. Bring to a simmer and cook over moderately low heat for 5 minutes. Stir in the apples, cranberries, honey and lemon zest and juice and cook, stirring, until the fruit is tender but not broken down, 5 minutes. Let cool.

Make the pancakes
  • In a bowl, whisk the flour, baking powder and salt. In another bowl, beat the eggs with a hand mixer until pale yellow and doubled in volume, about 4 minutes. Beat in the buttermilk, then beat in the melted butter. Using a rubber spatula, fold in the dry ingredients.

  • Heat a large nonstick skillet. Swirl 1 tablespoon of the cold butter around the pan until melted and foamy. Using a small measuring cup, scoop three 4-inch pancakes into the skillet. Cook over moderate heat until golden brown on the bottom and bubbles appear on the surface, 1 to 2 minutes. Flip the pancakes and cook until golden on the bottom, 1 to 2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining butter and batter.

  • Stack the pancakes on plates and top with the compote. Dust with the confectioners’ sugar and serve with maple syrup.