Wednesday, November 27, 2013

Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (gluten-free)


There's never a shortage of what to do with leftover Thanksgiving turkey.  The list seems endless.  But what about the often overlooked leftover cranberry sauce?  Besides using as it a condiment for turkey sandwiches?  I've got it!  Cranberry pancakes made with almond flour and add the cranberry to the maple syrup.  How to make the syrup better?  Add bourbon.  Or whiskey.  It makes everything better.  You know, I thought adding cranberry sauce to the pancake batter would make the pancakes pink.  Surprisingly, it did not.  I using whole cranberry sauce because that's what I had.  I like the rustic texture and the whole fruit it gave the pancakes and syrup.  But alas, plain cranberry sauce will work fine.  These are so easy to make up with only a few ingredients including the butter to cook them in.  So worth it.  And much needed the morning after Thanksgiving.

Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup
Syrup Ingredients:
  • cranberry sauce, 1/2 cup
  • bourbon or whiskey, 1/4 cup
  • maple syrup, 1/4 cup - use the real stuff
Pancake Ingredients:
  • eggs, 2 large, room temperature, separated
  • cranberry sauce, 1/4 cup
  • sugar, 1/4 cup
  • cornstarch, 1/2 cup
  • almond flour, 1/2 cup packed, blanched
  • vanilla extract, 1/2 teaspoon
  • salt, pinch
  • butter to cook in, about 2 tablespoons
Syrup Directions:
  1. In a small sauce pan over medium heat, stir the cranberry sauce with the whiskey.  With constant stirring, allow the alcohol to cook off.  You'll see this with the bubbles getting larger and slower.  Turn down the heat to simmer.
  2.  Add in the maple syrup and stir.  Turn off the heat.  Make the pancakes below.  Reheat as needed for serving.

Pancake Directions:
  1. Separate the eggs - yolks in a medium bowl and the whites in a small bowl.  To the yolks, add in the cranberry sauce and mix well with a spatula.  Then add in the sugar, and immediately stir in to prevent yolk-sugar "burn" followed by the cornstarch, almond flour, and vanilla extract.  Stir well until everything is incorporated.
  2. Add a pinch of salt to the egg whites.  Whisk until the peaks are firm.  In small portions, gently fold into the pancake mixture.  Should be light and fluffy.  Meanwhile, heat a large skillet or griddle over medium heat.
  3. Turn pancakes when the first bubbles appear in the center. Cook for about the same time on the other side. Serve immediately with warm syrup.  Makes about 10-12 pancakes.
Happy Thanksgiving!

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Fall Fest. Check out The FN Dish.  This week we're focusing on Thanksgiving leftovers.  On twitter, we're tagging #FallFest.  Here are other awesome Thanksgiving leftovers recipes to try out:  

Jeanette's Healthy Living: Layered Thanksgiving Leftovers Casserole {30+ Healthy Leftover Turkey Recipes}
Napa Farmhouse 1885: Smashed Potato Tacos with Guacamole & Pico di Gallo
Red or Green: Spiced Winter Squash Muffins 
Virtually Homemade: Mashed Potato Pancakes with Homemade Applesauce
Feed Me Phoebe: Turkey Noodle Soup with Ginger and Cilantro
Weelicious: Turkey Shepherd's Pot Pie
Elephants and the Coconut Trees:Cabbage Roll Stuffed Cabbage with Turkey
Domesticate Me: Mashed Potato Pancakes with Goat Cheese and Chives
The Sensitive Epicure: Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (Gluten-Free)
Dishin & Dishes: Turkey Quesadillas with Spicy Cranberry Cream 
FN Dish: 10 Ways to Reinvent Thanksgiving Leftovers

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