Brown Butter Skillet Cake With Berry Compote
Recipe: #22097
December 12, 2015
Categories: Breakfast, Desserts, Cakes, Eggs, Cranberry, Austrian, Christmas Thanksgiving, Vegetarian, Butter/Margarine, Kosher Dairy, more
"Recipe source: Saveur (December 2015)"
Ingredients
Nutritional
- Serving Size: 1 (254.2 g)
- Calories 372.9
- Total Fat - 14 g
- Saturated Fat - 6.7 g
- Cholesterol - 230.3 mg
- Sodium - 584.7 mg
- Total Carbohydrate - 50.7 g
- Dietary Fiber - 5.8 g
- Sugars - 24.6 g
- Protein - 13.7 g
- Calcium - 127.5 mg
- Iron - 2.5 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a saucepan over medium heat heat 1 cup cranberries, 3 tablespoons sugar, the wine, lemon juice and 1/4 teaspoon salt and cook stirring until berries burst and sauce thickens (8-10 minutes). Puree sauce in a blender (I would use and immersion blender) and then return to saucepan over medium heat. Stir in remixing 1/2 cup cranberries and cook until softened (5 minutes). Remove sauce from heat.
Step 2
In a bowl whisk together the milk, flour, egg yolks and vanilla seeds until combined.
Step 3
In a separate bowl whisk the egg whites until frothy and then add the remaining 3 tablespoons sugar and 1/2 teaspoon salt whisking until soft peaks form. Fold into the batter until combined.
Step 4
In a non-stick skillet heat the butter over medium heat and cook until it begins to brown (under 5 minutes). Pour batter into skillet and cook (do not stir) until it is set on the bottom (about 5 minutes). Flip pancake and cook until set (5 minutes).
Step 5
Slide pancake onto a cutting board and tear into pieces.
Step 6
Transfer the pieces to a serving dish and dust with the confectioners' sugar. Sprinkle with almonds and garnish with mint sprig. Serve warm with the cranberry compote spooned over top.
Tips
No special items needed.