Rye Pancakes With Apple-Maple Compote Recipe
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 large egg, lightly beaten
1 1/2 cups milk
Butter, for skillet
Instructions
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.