PANCAKES

Pancakes image

Grape syrup adds a tasty twist to your pancake breakfast. Try this recipe from Food Network's Alex Guarnaschelli.

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h35m

Yield Yield:

Number Of Ingredients 17

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Ingredients

2 cups whole milk, plus more if needed
2 large eggs
4 ounces all-purpose flour, plus more if needed
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 tablespoon unsalted butter, plus more if needed
Red Grape Syrup, recipe follows, for serving
Date Compote with Fresh Pears, recipe follows, for serving
1 pound seedless red globe grapes, stemmed
1/2 cup honey
1 lemon
8 ounces pitted dates
1/2 cup cranberry juice
1/4 cup honey
1 tablespoon unsalted butter
2 medium Bosc or Anjou pears, cored and cut into thin slices
1 lemon, halved

Steps:

Make the batter: In a large bowl, thoroughly whisk together the milk and eggs. Gradually add the flour, cinnamon and salt, whisking bit by bit until there are no visible lumps. Set the batter aside to rest for 30 minutes.
Preheat the oven to 250 degrees F.
Cook the pancakes: Heat a large nonstick pan (or, if preferred, a griddle) over medium-low heat. Melt the butter, then spoon in some batter for a test pancake. If the batter is a little runny and spreads too much in the pan, whisk in an additional 1 to 2 tablespoons flour. Batter too thick? Add a little milk and blend. Cook for a couple minutes until you see a bubble here and there on the surface. Flip and cook for another minute. Transfer to a plate, cover loosely with foil and keep warm in the oven until you build up a batch. Continue with the remaining batter, adding more butter to the pan as needed. Note: If making smaller pancakes, leave room between each pancake for "spreading."
You can eat these pancakes with the Red Grape Syrup, Date Compote with Fresh Pears or both.
Cook the grapes: Heat a saute pan or saucepot large enough to hold the grapes over medium heat. Add the grapes and 1/2 cup water and bring to a simmer. Simmer until the grapes break open and release their liquid, 2 to 3 minutes.
Strain the liquid into a clean pan (do not press on the grapes when straining the liquid; reserve the grapes for the sauce), return the pan to medium heat, add the honey and simmer until the liquid is slightly thick and syrupy in texture. Grate a little lemon zest over it. Halve the lemon and add the juice. Put the strained grapes back into the sauce.
Cook the dates: Place the dates in a saucepan and cover with cold water. Bring to a boil, reduce to a simmer and simmer for 20 minutes. Add the cranberry juice and honey and cook until the dates are tender. Whisk to break up the fruit, adding a little water if the mixture is too dry.
Cook the pears and finish: Heat another pan over medium heat and add the butter. When melted, add the pear slices and toss to coat. Cook until tender, 3 to 5 minutes. Add the juice from the lemon to taste, then stir in the date compote.