Oh pancakes, how do I love thee? Let me count the ways… cornmeal, buckwheat, blueberry, oatmeal, lemon-ricotta …and let’s not forget gingerbread.
Not in the mood for apples? Make the compote with firm-ripe pears instead (and sub ginger for the cinnamon) or top your pancakes with a dollop of lemon curd instead.
1/4 cup brown sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp each ground ginger & cinnamon
1/4 tsp each ground nutmeg, cloves & allspice
Zest of 1 lemon
Pinch fresh ground black pepper (optional)
3/4 cup milk
1/2 cup strong brewed black coffee
1/3 cup dark molasses
2 tbsp melted butter
In a large bowl, mix together flour, brown sugar, baking powder, spices, lemon zest, salt and pepper (if using). Set aside.
In a second bowl, whisk together milk, coffee, egg, molasses, and melted butter. Add the flour mixture to the bowl, and mix until smooth and lump-free.
Heat a lightly oiled frying pan over medium heat. Using a 1/4 cup measure, pour the batter onto the hot pan, cooking for about 2-3 min per side, oiling the pan as needed between batches to prevent sticking. Serve piping hot with a spoonful of Chunky Apple Compote (see below).
Chunky Apple Compote
3 tbsp butter
6 apples, peeled, cored and cut into chunks
1/2 cup maple syrup
1 tsp ground cinnamon
Zest and juice of 1 lemon
Melt butter in a large saucepan set over medium-high heat. When butter is foamy, add the apples and cook, stirring occasionally, until the apples start to brown and caramelise, about 5-7 minutes. Add the remaining ingredients. Reduce heat to low and continue cooking, stirring frequently, for another 5 minutes or until the apples are softened.