Rye Pancakes With Apple-Maple Compote

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

Rye Pancakes With Apple-Maple Compote
  • Yield:serves 2
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
Wake and Bake: Rye Pancakes With Apple-Maple Compote

[Photograph: Carrie Vasios]

Rye flour give these pancakes a hearty texture and nutty flavor that's complimented by a sweet apple-maple compote. A comforting breakfast for a chilly day.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Ingredients

  • For Compote
  • 2 tablespoons unsalted butter
  • 1 apple, cored and diced into 1/8-inch thick pieces
  • 1 tablespoon Grade B maple syrup
  • 1/4 teaspoon cinnamon
  • For Pancakes
  • 3/4 cup rye flour
  • 3/4 cup (3 3/4 ounces) all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 tablespoons sugar
  • 1 egg, lightly beaten
  • 1/2 cup plus 1 tablespoon milk
  • Butter, for skillet

Directions

  1. 1.

    For Compote: Melt butter in a small saucepan over medium heat. Add diced apple and cook until tender, stirring occasionally, about 6 minutes. Take off heat, stir in maple syrup and cinnamon, cover and set aside.

  2. 2.

    For Pancakes: In a medium bowl, whisk together rye flour, flour, salt, baking powder, and sugar. Whisk in egg and milk until just combined.

  3. 3.

    Heat griddle or large non-stick skillet over medium heat for 5 minutes, then add a little butter and swirl to coat pan. Ladle 1/4 cup batter into pan and when bubbles have appeared and bottom has set, flip carefully with a spatula. Let cook until just cooked through, another 1-2 minutes. Serve immediately with warm sauce.

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