Saturday, January 9, 2010

Cranberry-Pecan Hotcakes with Caramel-Rum Sauce

Both the sauce and batter (without the pecans and cranberries) may be prepared the night before.

For the Caramel-Rum Sauce

  • 2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 4 tablespoons unsalted butter, cut into several pieces
  • 1/2 cup heavy cream
  • 1/3 cup dark rum
  • 1 tablespoon vanilla extract

For the Hotcakes

  • 1/2 cup cranberries, fresh or frozen
  • 1/2 cup (2 ounces) pecans
  • 3 tablespoons granulated sugar
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup plain yogurt
  • 2 extra-large eggs
  • 1/3 cup whole milk
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons unsalted butter

1. To make the caramel sauce, place the sugar, water, and lemon juice in a 2-quart saucepan. Place over high heat and stir just until the sugar dissolves. Bring the syrup to a rapid boil, then cook without stirring until the syrup turns a deep amber color, 12 to 15 minutes. Do not let the syrup burn. Remove it from the heat and stir in the butter, bit by bit, then add the cream, rum, and vanilla. Set aside and let cool slightly. (Leftover sauce will keep, refrigerated, for up to 1 week.)

2. To make the hotcakes, place the cranberries, pecans, and sugar in a food processor and pulse until finely chopped. Sift the flour, salt, baking powder, baking soda, and cinnamon into a medium bowl. In a large bowl whisk together the yogurt, eggs, milk, and vanilla. Add the flour mixture to the egg mixture and beat together until very well combined. Fold in the cranberry mixture.

3. Heat a large griddle over medium heat and grease it with 2 tablespoons of the butter, reserving the rest to regrease the pan for subsequent hotcakes, if necessary.

4. Drop the batter by 1/4-cup portions onto the hot griddle or skillet and cook for 2 to 3 minutes, until the bottoms are well browned. Flip the hotcakes and cook for another 2 minutes. Serve immediately with the warm sauce. You can keep the cooked hotcakes warm in a single layer on a baking sheet, covered with foil, in a 200-degree oven.

Makes 15 hotcakes

From The New England Table

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