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Gingerbread Pancakes with Apple Compote

Source of Recipe


Harriet's Eat Now Cafe






List of Ingredients



• -- For the Compote --
  
• 6 tart apples, peeled, cored and sliced
  
• 1 cup water
  
• 1/4 cup firmly packed light brown sugar
  
• 1 Tbsp ground cinnamon
  
• 1 tsp ground ginger
  
• 1/2 tsp ground nutmeg
  
• 1/8 tsp ground cloves
  
• 1/8 tsp salt
  
• .
  
• -- For the Pancakes --
  
• 1/2 cup each unbleached all-purpose flour and whole wheat flour
  
• 1/2 tsp each salt and baking soda
  
• 3/4 tsp baking powder
  
• 2 tsp ground ginger
  
• 1 tsp each ground cinnamon and nutmeg
  
• 1 cup buttermilk
  
• 2 Tbsp molasses
  
• 1 large egg, lightly beaten
  
• 1 Tbsp vegetable oil or unsalted butter, melted
  
• .
  
• Sour cream or creme fraiche, for garnish
  






Instructions



1. To make the compote, combine all of the compote ingredients in a saucepan and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 30 minutes. Remove the lid and simmer until all the water is absorbed and mixture is thick and chunky, about 30 minutes longer. Remove the pan from the heat and set aside to cool.
   
   
2. To make the pancake batter, sift together the flours, salt, baking soda and baking powder into a large bowl. Add the ginger, cinnamon and nutmeg. In a separate bowl, stir together the buttermilk, molasses, egg and oil. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into it all at once. Stir quickly and lightly (do not beat), using only a few strokes. The batter will still have a few lumps.
   
   
3. Heat a lightly greased griddle or a large skillet over medium-high heat. Ladle the batter by heaping tablespoonfuls (about 1/8 cup) onto the hot surface. When bubbles appear on the surface, after about 1 minute, turn the cakes and brown the other side.
   
   Serve the pancakes piping hot, topped with 1 to 2 teaspoons of the compote and a dollop of sour cream.
   
   Serves 4