Buttermilk Pancakes with Spiced Apple Compote

Cast-iron buttermilk pancakes flecked with rye, finished with honeyed tart-apple compote. They echo the plain hearth tables of Silver in the Brine Barrels, when Scheveningen’s herring boom salted a republic’s winter.

Serves 4

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 cups buttermilk
• 1 cup rye flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp coarse salt
• 4 tbsp unsalted butter
• 4 medium tart apples
• 3 tbsp honey

Instructions

1. 1Mix rye flour, all-purpose flour, baking soda, and salt in a bowl, then whisk in buttermilk until smooth.
2. 2Heat a cast-iron skillet over medium heat and cook pancakes in butter, batter per pancake, until bubbles form and edges are set, flipping once.
3. 3Meanwhile, melt remaining butter in a saucepan, add diced apples, honey, and coarse salt.
4. 4Cook apples gently until they break down into a soft compote, then spoon warm over the pancakes.