Buttermilk Griddle Cakes with Apple Compote
Prep time
Cook time
Total time
Serves: 5
Ingredients
- For the apple compote:
- 1 cup sucanat or turbinado sugar (more or less, depending on taste)
- ½ cup water
- 4 cups peeled, cored and sliced apples
- For the buttermilk griddle cakes:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 2 tablespoons honey
Instructions
- Prepare the apple compote:
- Bring the sugar and water to a boil over high heat. Simmer for 5 minutes. This will dissolve the sugar and make a syrup.
- Add the fruit and continue to cook for about 5 to 10 minutes, until just tender.
- Remove the fruit from the juice and set aside. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the fruit, set aside and keep warm.
- For the buttermilk griddle cakes:
- Mix the flour, baking soda and salt in a bowl. (This can be done the night before and kept covered on the counter.)
- Lightly beat the buttermilk, egg, butter and honey together.
- Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix, a few lumps are fine.
- Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
- Pour batter onto the griddle: ⅛ cup for small or ¼ cup for large pancakes. When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to
- brown the other side.
- Serve the griddle cakes topped with the apple compote.
Nutrition Information
Serving size: 3 small cakes topped with apple compote Calories: 392 Fat: 6 g Carbohydrates: 81 g Fiber: 3 g Protein: 5 g
Â