November Cook Along With Be Mighty

Children's Library Pick Up

Join our guest chefs from the Arkansas Hunger Relief Alliance! Register for your FREE recipe kit & follow along from the comfort of your own kitchen. The virtual cook along will be livestreamed Thursday, November 1​9th at 6pm on Facebook & Instagram!

We're having breakfast for dinner! Join Liam and Alex from the Arkansas Hunger Relief Alliance as they show us how to make orange oatmeal pancakes topped with a Fall fruit compote. 

Children's Library Pick Up

Limit 1 kit per household

Live streamed on Be Mighty Little Rock's Facebook and Instagram on Thursday, November 19th at 6pm.

No kit? No problem! Follow along with the recipe below: 

Orange Oatmeal Pancakes & Fall Fruit Compote 
 
Pancake ingredients:  

• ½ cup all-purpose flour 
• ½ cup whole wheat flour 
• ½ cup quick oats 
• 1 Tablespoon baking powder 
• ¼ teaspoon salt 
• 1 large egg 
• ¾ cup orange juice 
• ½ cup nonfat milk 
• 2 Tablespoons canola oil 
• Non-stick cooking spray 

Compote ingredients: 

• 3 medium pears 
• 2 medium apples 
• 1 cup seedless grapes 
• 1 cup raisins 
• 1 teaspoon ground cinnamon 
• ¼ teaspoon ground nutmeg 
• 1¼ cups apple juice or cider 
• ¼ cup water 
• 2 Tablespoons cornstarch 
   

Cook Along Instructions 

Part 1: Fall Fruit Compote 

1. Start the compote before making the pancakes—that way, your compote can simmer and thicken while you make pancakes. First, rinse your pears, apples, and grapes. Do NOT peel your fruit! 
2. Remove core from pears and apples. Cut fruit into 1-inch pieces 
3. In a medium pot, add pears, apples, grapes, raisins, cinnamon, and nutmeg. 
4. Add apple juice and water to pot to barely cover the fruit. 
5. Bring fruit and juice to a boil. Reduce heat and simmer for 10–15 minutes. Remove from heat. This is a good time to start making your pancake mix—look for Part 2 on your recipe card. 
6. In a colander, strain the fruit over a small bowl, reserving the liquid. 
7. Return the liquid to the pot. Add cornstarch. Cook on low to thicken slightly. Remove from stove and let cool. 
8. Pour thickened juice mixture over fruit and stir. Let it cool while you start making pancakes. Or, store in an air-tight container for up to 1 week. 
    

Part 2: Pancakes! 

1. Start your pancake batter while bringing the compote fruit and juice to a boil (see Step 5 of compote instructions). In a large bowl, combine flours, oats, baking powder, and salt. Mix well. 
   In another large bowl, crack egg. Beat lightly with a fork. 
2. Add orange juice, milk, and canola oil to egg. Mix well. 
3. Coat large skillet with non-stick cooking spray. Heat over medium-high heat. 
4. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Do not overmix. 
5. Pour ¼ cup batter into hot pan for each pancake. Adjust heat as needed to avoid burning. 
6. Flip pancakes when bubbles appear on top of the batter and the edges are slightly browned, about 3-4 minutes. Cook until second side is slightly browned, about 2-3 minutes more 
    

Chef Notes: 
Pancakes 

• If using an electric griddle instead of a skillet, preheat to 375°F before using. 
• Chop and add 3 Tablespoons of your favorite nuts if no one is allergic to them. 
• Make a double batch, cool, and then freeze the cooked leftovers. To prevent the pancakes from sticking together, layer waxed paper between each pancake. Place the stack in an airtight container or zip-top plastic bag. Freeze for no more than 6 weeks. Warm pancakes in a microwave or toaster oven for a quick breakfast. 

Compote 

• Use any type of apples and pears you like. 
• Try a combination of dark and golden raisins, dried cranberries, or dried cherries. 
• Enjoy alone or on top of grilled meat or fish, over low-fat plain yogurt, or over oatmeal or toast. 
• For a hearty and healthy brunch, serve with whole wheat pancakes. Add a dollop of low-fat plain or vanilla yogurt.