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Sour Cream Pancakes with a Concord Grape Compote

A combination of two recipes by Rick Martinez and Ifrah Ahmed for one winning result.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the compote:
  • 3 cups Concord grapes seeded
  • 2 star anise pods you could also use a cinnamon stick
  • 1/3 cup of sugar
  • 1/4 cup freshly-squeezed lemon juice
  • Pinch of salt
  • 1 tablespoon unsalted butter optional; I left it out because the pancakes were already so rich
For the pancakes:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups full-fat sour cream
  • 4 large eggs
  • 1/2 teaspoon vanilla extract or vanilla paste
  • 2 tablespoons unsalted butter plus more as needed
  • Powdered sugar for dusting

Method
 

  1. First, make the compote. Combine all of the ingredients in a pot (minus the butter, if using) and bring to a boil. Reduce to a simmer and cook for 8 minutes or until the grapes have all burst and the liquid is very syrupy. Remove the star anise, stir in the butter if using, then pour into a bowl. Set aside.
  2. For the pancakes: whisk together the dry ingredients. In a separate bowl, whisk together the sour cream, the eggs, and the vanilla; then add to the wet ingredients to the dry ingredients and stir just until combined.
  3. Preheat your oven to 250. In a non-stick skillet, melt the butter until foamy, then pour in 1/2 cup of batter for each pancake — three pancakes per batch. Cook for two minutes; when bubbly and brown on the bottom, carefully flip (it’s tricky, they’re wet) and finish on the other side. Remove to a cookie sheet, keep warm in the oven, while you finish the remaining pancakes.
  4. To serve: place the pancakes on a plate, dust with powdered sugar, and top with the compote. Serve the rest of the compote on the side.