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

  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. 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. 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.

    Recipe by Carrie Vasios Mullins for Serious Eats

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Rye Chocolate Chip Cookies