+SF
My husband, Alex’s dad, is fondly known as the Breakfast King in our family. He makes the best breakfast foods, like these stunning hot cakes. They’re thick and fluffy, exactly what pancakes are supposed to be—and then some. They puff up like pillows and have the perfect texture.
The apple spice compote takes those old-fashioned pancakes to another level. The apples are cooked in cinnamon, allspice and ginger, with a splash of Grand Marnier until they’re tender and oh so delicious. They’re savory and slightly sweet all at the same time. Smother your pancakes with them and dig into a little slice of heaven. —LM + AM
MAKES 6 LARGE OR 12 SMALL PANCAKES AND ABOUT 2 CUPS (364 G) COMPOTE
COMPOTE
1 tsp coconut oil
2 green apples, peeled, cored, and finely diced
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground ginger
2 tbsp (28 g) brown sugar
Pinch of sea salt
3 tbsp (45 ml) Grand Marnier or orange juice
PANCAKES
2 cups (253 g) all-purpose flour
1 tsp granulated sugar (optional)
2 tsp (7 g) baking powder
¾ tsp baking soda
½ tsp fine sea salt
½ cup (124 g) unsweetened applesauce
½ tsp pure vanilla extract
2 tbsp (30 ml) canola oil, plus more for the griddle
Juice from ¼ lemon
1½ cups (360 ml) almond milk
FOR THE COMPOTE
In a saucepan, heat the oil over medium heat. When the oil is hot, add the apples and toss them to coat. Add the spices, brown sugar and salt, and stir to combine. Cook for about 5 minutes, or until the apples begin to release their juices and begin to stick to the pan. Deglaze your pan with the Grand Marnier and reduce the heat to a gentle simmer. Add a little water, if necessary, to avoid scorching the apples. Simmer until the apples are soft and the sauce is thick, approximately 15 minutes.
FOR THE PANCAKES
Lightly oil and heat a pancake griddle over medium heat.
In a medium mixing bowl, whisk the flour, granulated sugar (if using), baking powder, baking soda and salt until well combined.
In a small bowl, whisk the applesauce, vanilla, oil, lemon juice and milk together.
Pour the wet ingredients into the dry and stir until just blended. Don’t overmix or the batter will get tough and won’t rise well.
Use a ladle or a large spoon to pour the batter onto the hot griddle. Cook for about 4 minutes, or until the tops are bubbling, the sides are firm and the bottom is golden brown. Gently flip the pancakes over and cook for another 4 minutes, or until the bottom is golden brown and the sides are fully cooked and firm.