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.
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
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 large egg, lightly beaten
1/2 cup plus 1 tablespoon milk
Butter, for skillet
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.
For Pancakes: In a medium bowl, whisk together rye flour, flour, salt, baking powder, and sugar. Whisk in egg and milk until just combined.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 104g||38%|
|Dietary Fiber 8g||30%|
|Total Sugars 29g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|