Buttermilk Pancakes with Spiced Cream Cheese and Warm Fruit Compote

Pantry Shelf WIBW

Looking for an easy way to take your pancakes to the next level of “delicimo” ? You’ve just found it! Serve these at your next brunch gathering and you’ll get rave reviews.  While you’re mixing up the pancakes, your compote can be simmering to thicken and if you’re cooking for a larger group, go ahead and cook up several pancakes and place them onto a baking sheet – the Pantry Shelf pancakes will hold perfectly on warm in the oven until you’re ready to eat.  

1 package Pantry Shelf Buttermilk Pancake Mix, batter and pancakes prepared according to package directions

Pantry Shelf

Berry Compote
2 cups fresh or frozen strawberries
1 cup fresh or frozen bing cherries
zest of half an orange
3 Tbs. orange juice
1/2 tsp. ground cinnamon
1 tsp. fresh ginger
sugar, to taste (approx. 2-3 Tbs., depending on tartness of berries)

Place fruit and their juices into a saucepan over medium heat; bring to a low boil, then reduce heat and simmer over medium low for 10-12 minutes.  As berries soften, use a wooden spoon or potato masher to mash slightly.  Compote will thicken further upon cooling.  Store compote in the fridge and reheat to use again.  Compote is also delicious over French toast, oatmeal, quinoa, and in making ice cream sundaes.

Peach Compote
2 cups sliced fresh or frozen peaches
2 Tbs. granulated sugar
1 Tbs. Hildebrand Farms Dairy Cinnamon Sugar Butter
¼ cup water
1 tsp. balsamic vinegar
4 Star Hydroponics fresh basil, chiffonade

Place peaches, sugar, butter and water in a small sauce pan; bring mixture to a boil and heat until peaches just begin to slightly break apart.  Add balsamic vinegar and simmer for another 10 minutes, adding a bit more water, if needed. Remove from heat and let compote cool slightly before adding basil.  Compote will thicken slightly upon cooling.

Spiced Cream Cheese 
8 oz. Hildebrand Farms Dairy cream cheese, softened
honey, cinnamon, sugar, to taste

In a small bowl, combine cream cheese with honey, cinnamon, and sugar according to how sweet and “cinnamon-y” you prefer it to be.  Place prepared mixture back into jar to store in the fridge.

To serve pancakes, spread prepared Spiced Cream Cheese over pancakes, then top with warm fruit compote and serve. Top with more Spiced Cream Cheese, if desired.

Now You’re Cookin’,

Chef Alli

**This recipe was created as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher, sponsored by From the Land of Kansas, January 2015.  Swing by their Facebook page to say hello!

 

One thought on “Buttermilk Pancakes with Spiced Cream Cheese and Warm Fruit Compote

  1. Pingback: 2015: This Year in Chef Alli’s Farm Fresh Kitchen! | Chef Alli's Farm Fresh Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s