Sunday, June 10, 2012

Cake Stacker: Gorgonzola Cheese Pancakes w/ Blueberry Compote and Candied Walnuts

Samantha: So, how were they? Carrie: The pancakes? Delicious, exactly what I wanted. I couldn't get enough. Samantha: No, I was referring to the moves. Carrie: Delicious, exactly what I wanted. I couldn't get enough.”  - Sex and the City

Rarely do I ever get a chance to really just lay about and enjoy reruns of my all time faves series these days.
 And no, I don't ever tired of watching nor contain myself  from chucklingat all the humorous debacle this fashionable bunch seem to encounter. Parallel universe? Perhaps? I'm sure of it. But, on a lazy Sunday like today, as the heavy showers keep pouring; coincidentally an episode about expectaions and pancakes play across my television screen, it hit me. I. WANT. BRUNCH.

Scrounging through my fridge, I manage to conceptualize a savory stack that will surely fulfill (oh, heck yeah, mine was) those cravings utilizing some seasonal ingredients. Pancakes included.

Prep time: 15 mins, Cook time: 30 mins.
Recipe yields 2 servings of triple stacks

  • 1 cup pancake mix (Bisquick should be fine)
  • 1/2 cup milk
  • 1 egg   
  • 1/4 creamy gorgonazola at room temperature (any type of soft cheese should work, mascarpone or goat cheese would be great options, also)                                                                                                                       
Blueberry Compote:
  • 1 cup fresh blueberries (frozen is fine, fresh preffered)
  • 2 tbs. of water
  • 1/4 cup sugar
  • 2 tsp. fresh lemon juice                                                                                                                    
Candied Walnuts:
  • 1/2 cup raw walnuts
  • 1/4 brown sugar
  • 1/4 honey   
  • 1 tsp. butter                                                                                                                                 

1. Preheat two small sauce pans on stovetop on low heat. Place berries w/ ingredients to make compote. Mix walnuts, butter and sugar w/ honey in other.

2. Carefully monitor the berries until it gets to a boil. Reduce heat and let simmer for 10 mintues. Remove from heat and set aside to cool.

3. All the while, melt butter in other pan and add walnuts. Slowly combine brown sugar. Continously stir mixture carefully until sugar has melted and evenly distributed. Proceed with pouring honey on walnuts while simultaneously mixing. Pour on baking pan covered with an aluminum foil sheet to cool.

4. Incorporate pancake mix into a large mixing bowl with milk and egg. Blend until lump-free.

5. Fold creamy gorgonzola into batter until well blended.

6. On your heated, nonstick flat griddle or skillet, slowly pour batter into 6 inch diameter circles.

7. When batter starts bubbling on outside, 'tis time to flip. Should be a good 2 mins on each side.

8. Assemble pancakes into stacks, pour cooled compote mixture on top along with crumbled candied walnuts, and BOOM.

Pile on several strips of crisp pancetta for a twofer meal. The textures and contrast of the flavors are outta this world!

Pow! Pow! You have officially been dubbed, "Cake Stacker".
Be proud.

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