Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 20

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For best results, the fruit sauce should be made the day before this dish is to be served. To make the sauce, first remove the seeds from the lemon and orange. Combine the lemon, orange, apple slices, and cranberries in the bowl of a food processor and process until finely chopped. Add the syrup and process again until the mixture is well combined. Store in the refrigerator.

The nextday,prepare the pancake batter:Sift togetherthe flour, sugar, salt, and cardamom. In a bowl, combine the eggs, milk, and butter. Add the egg mixture to the flour mixture, beating until smooth.

To bake, spread 3 to 4 tablespoons of the batter onto a hot, ungreased griddle to make a 6-inch-round pancake. Flip each pancake once to cook evenly on both sides. Once it is cooked, remove each pancake from the griddle and fold it in half and then half again, to form a fan shape. Place the pancakes on a wire rack and keep them warm in a low oven until ready to serve.

To serve, warm the prepared fruit sauce in a saucepan over low heat until bubbling, and then drizzle over the top of the pancakes.

MAKES 6 TO 8 SERVINGS

FRUIT SAUCE

1⁄2lemon

1⁄2orange1 apple, peeled, cored, and sliced 2 cups lowbush cranberries

11⁄2cups maple syrup

PANCAKES

11⁄2cups all-purpose flour,sifted2 tablespoons sugar

1 teaspoon salt

1⁄2teaspoon groundcardamom4 large eggs, beaten

12⁄3 cups milk, room temperature

1⁄2 cup butter, melted

Danish Pancakes