These are fantastic! Yet another reason to seek out quince at the farmers' market.
Quince Pancakes
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
Credit: Lisa Charles Watson
INGREDIENTS
2 quinces, peeled, cored, and diced1⁄4 cup sugar
1 1⁄2 cups milk
2 tbsp. butter, melted; plus additional butter for frying
1 egg, lightly beaten
1 cup flour
2 tsp. baking powder
1⁄4 tsp. ground ginger
1⁄4 tsp. ground cinnamon
1⁄4 tsp. salt
Confectioners' sugar
INSTRUCTIONS
1. Place quinces, sugar, and 1⁄2 cup water in a medium saucepan. Cover and simmer over medium heat until quinces are tender and liquid has almost entirely evaporated, 30–40 minutes. (Quinces will scorch if water evaporates too quickly; check occasionally and add more water if necessary.) Transfer quince mixture to a food processor and purée lightly so that mixture remains chunky. Allow to cool.2. Place quince purée in a large bowl and stir in milk, melted butter, and egg. Sift together flour, baking powder, ginger, cinnamon, and salt, then add to quince mixture. Stir just until blended.
3. Melt a small amount of butter in a skillet over medium heat. (Cook pancakes in batches, melting more butter in skillet as you go.) Pour about 2 tbsp. batter in skillet for each pancake, allow room for batter to spread, and cook until bubbles appear, about 3 minutes. Turn and cook until brown, about another 3 minutes. Dust with confectioners' sugar and serve immediately.
