Buttermilk in cups
Buttermilk Griddle Cakes with Apple Compote
Prep time

Cook time

Total time


Serves: 5

  • 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

  1. Prepare the apple compote:
  2. Bring the sugar and water to a boil over high heat. Simmer for 5 minutes. This will dissolve the sugar and make a syrup.
  3. Add the fruit and continue to cook for about 5 to 10 minutes, until just tender.
  4. 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.
  5. For the buttermilk griddle cakes:
  6. Mix the flour, baking soda and salt in a bowl. (This can be done the night before and kept covered on the counter.)
  7. Lightly beat the buttermilk, egg, butter and honey together.
  8. 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.
  9. 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.
  10. 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
  11. brown the other side.
  12. 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