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.
- 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
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.