If anything is going to get you out of bed this Sunday morning, it's the prospect of apple butter pancakes. You can stack them as high as you want, adding smooth apple butter and sweet compote between each layer. Top with Mount Cabot maple syrup, chopped nuts, or whipped cream if your sweet tooth so desires.
Makes 4 servings
For the Pancakes
1 C flour
2 T sugar
2 t baking powder
1/2 t salt
1 C Rhody Fresh Milk*
2 T butter, melted
1 Pat's Pastured egg*
1 T vegetable oil
Pinch of Cinnamon
For the Compote
1 T lemon juice
1/4 C dark brown sugar
1/4 t cinnamon
Pinch of salt
For the Toppings
Hill Orchard's apple butter (sold at the Pawtucket Wintertime Farmers Market on Saturdays!)
Mount Cabot maple syrup*
Almonds, chopped (if desired)
*From last week's share
*Pancake recipe adapted from Martha Stewart
1. Wash apples and cut into 1/2 in. cubes.
2. Add apples, lemon juice, brown sugar, cinnamon and nutmeg to saucepan over medium heat.
3. Simmer for 10-12 minutes, stirring occasionally, until apples are tender. Add salt to taste.
4. Meanwhile, whisk together flour, sugar, salt, cinnamon and baking soda in a bowl.
5. In a different bowl, whisk together milk, melted butter, and egg. Add dry ingredients slowly, whisking until mixture is moistened.
6. Using a griddle or non-stick skillet, spoon desired amount of batter into pan. Cook for 1-2 minutes, then flip and cook pancake until golden brown.
7. Layer pancakes in a stack, spreading each layer with apple butter a thin layer of compote.
8. Top with chopped almonds and Mount Cabot maple syrup. Enjoy!