Now that my kitchen ad fridge are back to a manageable level of cleanliness and order, I am going to start cooking for this week. We have a special guest visiting for a weekish from Minnesota, my dear friend Colin. We've dragged him off the Range for some pre-holiday fun. So expect posts involving him over the next few weeks.
I bought 6 quince you might remember a few weeks ago at the farmers market. One of them went into my stuffing for Thanksgiving and the other five served as part of my table centerpiece. This morning two of those wound up in some very thick pancakes.
I used my standby pancake recipe, but jazzed it up a bit.
Quince Pancakes
2 quince
3 cups water
1 cinnamon stick
1 teaspoon vanilla extract
1/2 cup sugar
1 1/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons margarine
1 cup water*
1. Wash and peel the quince. Core them and dice into small bite-sized pieces.
2. In a pot, add the cinnamon stick, 1/2 cup of sugar, and the vanilla extract to three cups of water. Dissolve the sugar and add the diced quince.
3. Poach the quince until they are tender.
4. In a mixing bowl combine the dry pancake ingredients (flour through salt).
5. Pull the quince out of the water, but don't drain the water.
*I used the water from poaching the quince for the pancake batter. You can use just a regular cup of water or soy/cow milk if you want.
6. Add the margarine and incorporate until batter is ready.
7. Mix in the quince.
8. Fry 'em up in a nice hot pan doused in cooking spray. (Note: I reapplied the cooking spray after each pancake to prevent sticking and that seemed to work).
This recipe made 5 HUGE pancakes. Of which Amanda and I only ate one each and are saving the rest for lazy breakfast the rest of the week.
I think I'll be making cookies and perhaps hosting a small dinner party later this week, so expect some fun posts soon!
In the meantime, happy eating!
-Robin-
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