Libby and I had a blast getting creative with this recipe. The pancakes were easy since we could mix everything in the room and cook them on the griddle in our room. The compote however, was a different story. The nearest stove top is in the basement of the building next door - down 3 flights of stairs out the main door, into the building next door, down a flight of stairs and into their "kitchen", all the while praying that nobody is using it. Libby and I have grown tired of running up and down those stairs so we had a brainstorm idea! Can we put the pot on top of the griddle and see if it will conduct enough heat to cook the apples and warm the compote?
Well, guess what? It worked fabulously!!! And it didn't just warm the apples and the compote, it actually got the compote almost boiling! A WORLD of possibilities has been opened to us!! Imagine what we can do with a "stove" in our room :D
Anyways, back to the recipe :) The pancakes have a delicious, savory pumpkin flavor but topped with the apple maple compote, you've got a fantastic combination of fall flavors. I highly recommend making this for a weekend breakfast or dinner sometime soon! I know we'll be making it again very soon!
(Photo courtesy of Honey and Jam)
Whole Grain Pumpkin Pancakes with Apple Maple Compote
Recipe from Honey and Jam
Whole Grain Pumpkin Pancakes
2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp. baking soda
1/3 cup sugar
1/2 tsp. sea salt
1 tbsp. pumpkin pie spice
1 1/4 cups organic buttermilk
1 cup pumpkin puree
2 large eggs, lightly beaten
2 tbsp. butter, melted
butter, to serve and for pan
To make the pancakes, combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs and melted butter. Stir all the ingredients until they are just blended. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan or griddle to medium hot and brush it was a bit of butter. Test for the right temperature by dropping a drip of water onto the surface of the pan. If the starts to dance, you are in the ballpark. Pour 1/3 cup of batter into the skillet, wait until the pancake is golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with remaining batter. Serve with Apple Maple Compote. Makes about 12 large pancakes
Apple Maple Compote
1/2 an apple per person (roughly), cut into slices
Pat of butter
Cinnamon
Maple Syrup
Add a pat of butter to a medium sized pan, enough to cover the entire thing. Next, add the apples to the pan and sprinkle the cinnamon over. Let the apples get soft, turning them over once, and sprinkle the other side with cinnamon. Add enough maple syrup to cover the apples. Let it bubble away for a minute or so. Pour over warm pancakes.
Whole Grain Pumpkin Pancakes
2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp. baking soda
1/3 cup sugar
1/2 tsp. sea salt
1 tbsp. pumpkin pie spice
1 1/4 cups organic buttermilk
1 cup pumpkin puree
2 large eggs, lightly beaten
2 tbsp. butter, melted
butter, to serve and for pan
To make the pancakes, combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs and melted butter. Stir all the ingredients until they are just blended. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan or griddle to medium hot and brush it was a bit of butter. Test for the right temperature by dropping a drip of water onto the surface of the pan. If the starts to dance, you are in the ballpark. Pour 1/3 cup of batter into the skillet, wait until the pancake is golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with remaining batter. Serve with Apple Maple Compote. Makes about 12 large pancakes
Apple Maple Compote
1/2 an apple per person (roughly), cut into slices
Pat of butter
Cinnamon
Maple Syrup
Add a pat of butter to a medium sized pan, enough to cover the entire thing. Next, add the apples to the pan and sprinkle the cinnamon over. Let the apples get soft, turning them over once, and sprinkle the other side with cinnamon. Add enough maple syrup to cover the apples. Let it bubble away for a minute or so. Pour over warm pancakes.
Ser
No comments:
Post a Comment