Quince Pancakes

Name: Quince Pancakes
Total time: PT0D0H0M
Yield: makes About 2 Dozen
Ingredients: 2 quinces, peeled, cored, and diced; 1 ⁄ 4 cup sugar; 1 1 ⁄ 2 cups milk; 2 tbsp. butter, melted; plus additional butter for frying; 1 egg, lightly beaten; 1 cup flour; 2 tsp. baking powder; 1 ⁄ 4 tsp. ground ginger; 1 ⁄ 4 tsp. ground cinnamon; 1 ⁄ 4 tsp. salt; Confectioners' sugar

Serves
makes About 2 Dozen

The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.

Ingredients

2 quinces, peeled, cored, and diced
¹⁄₄ cup sugar
1 ¹⁄₂ cups milk
2 tbsp. butter, melted; plus additional butter for frying
1 egg, lightly beaten
1 cup flour
2 tsp. baking powder
¹⁄₄ tsp. ground ginger
¹⁄₄ tsp. ground cinnamon
¹⁄₄ tsp. salt
Confectioners' sugar

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Instructions

Step 1

Place quinces, sugar, and 1⁄2 cup water in a medium saucepan. Cover and simmer over medium heat until quinces are tender and liquid has almost entirely evaporated, 30–40 minutes. (Quinces will scorch if water evaporates too quickly; check occasionally and add more water if necessary.) Transfer quince mixture to a food processor and purée lightly so that mixture remains chunky. Allow to cool.

Step 2

Place quince purée in a large bowl and stir in milk, melted butter, and egg. Sift together flour, baking powder, ginger, cinnamon, and salt, then add to quince mixture. Stir just until blended.

Step 3

Melt a small amount of butter in a skillet over medium heat. (Cook pancakes in batches, melting more butter in skillet as you go.) Pour about 2 tbsp. batter in skillet for each pancake, allow room for batter to spread, and cook until bubbles appear, about 3 minutes. Turn and cook until brown, about another 3 minutes. Dust with confectioners' sugar and serve immediately.

Place quinces, sugar, and 1⁄2 cup water in a medium saucepan. Cover and simmer over medium heat until quinces are tender and liquid has almost entirely evaporated, 30–40 minutes. (Quinces will scorch if water evaporates too quickly; check occasionally and add more water if necessary.) Transfer quince mixture to a food processor and purée lightly so that mixture remains chunky. Allow to cool.
Place quince purée in a large bowl and stir in milk, melted butter, and egg. Sift together flour, baking powder, ginger, cinnamon, and salt, then add to quince mixture. Stir just until blended.
Melt a small amount of butter in a skillet over medium heat. (Cook pancakes in batches, melting more butter in skillet as you go.) Pour about 2 tbsp. batter in skillet for each pancake, allow room for batter to spread, and cook until bubbles appear, about 3 minutes. Turn and cook until brown, about another 3 minutes. Dust with confectioners' sugar and serve immediately.