Warm Apple Compote Pancakes

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 3 tablespoons melted butter
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 3 medium firm apples
• 3 tablespoons brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter for cooking
• 2 tablespoons water

Instructions

1. 1Peel, core, and dice the apples into small even cubes for the compote.
2. 2In a small saucepan over medium heat, combine the diced apples, brown sugar, lemon juice, the cinnamon, and water.
3. 3Cook the apples 8 to 10 minutes, stirring occasionally, until they soften into a glossy warm compote that still has some bite; keep warm on low.
4. 4In a large bowl whisk together the flour, baking powder, remaining cinnamon, nutmeg, and salt until evenly mixed.
5. 5In a separate bowl beat the eggs, then whisk in the milk, melted butter, maple syrup, and vanilla until smooth.
6. 6Pour the wet ingredients into the dry and stir gently just until no large dry streaks remain; a few small lumps are fine and keep pancakes tender.
7. 7Heat a large nonstick griddle or skillet over medium heat and lightly grease with butter until it sizzles.
8. 8Scoop batter per pancake onto the hot surface; cook 2 to 3 minutes until bubbles form across the top and edges look set and matte.
9. 9Flip carefully and cook another 1 1/2 to 2 minutes until the undersides are deep golden brown and the centers spring back lightly.
10. 10Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding a little more butter as needed.
11. 11Stack two pancakes per plate, spoon generous warm apple compote over the top so it drips down the sides, and serve right away.