Cranberry spiced pancake souffle with a cranberry apple maple compote
Pancakes
French cuisine
This is a pancake that's perfect for an autumn brunch or special holiday breakfast. It has the spices I identify most with autumn and winter with a burst of cranberry that yells "holidays!". The compote gives another punch with cranberries, apple and maple syrup. What I love about these pancakes is that I don't have to babysit them while I time when I'm going to flip them or worry about whether the griddle is getting too hot. I just pop them in the oven, put some bacon on to fry and clean up the kitchen while they bake. Best of all, they puff up, a little like Dutch Baby Pancakes, but don't fall much at all so that they look beautiful all the way to the table and the mouth. Note: this recipe calls for candied lemon peel. If you don't have any, I provide some directions below on how to make it. If you don't want to go to that trouble, just substitute 1 teaspoons lemon zest in the pancakes and 1/4 teaspoon zest in the compote.
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