Sunday, January 18, 2015

Homemade Fluffy Pancakes with Apple Compote

Given that it was a quintessentially rainy Saturday morning in Portland, Dan and I lazed around at home.  Having a strong hankering for homemade pancakes, I succumbed to the craving and made two batches of fluffy pancakes, tailored to each one of our diets (mine being the eat anything diet and Dan's the gluten free).

Using a simple recipe for fluffy pancakes from
All Recipes, I substituted the all purpose flour with Bob's Red Mill products that fit our needs.  For my version (first picture above), I used whole wheat flour and for Dan's, I used Bob's gluten free corn flour that actually produced silver dollar corn cakes.

Both versions were tasty and unique in their own right, but I preferred my fluffier rendition, as I found it to be airy and more pancake-like.  

To further jazz up this dish, I cut up a delicious Rainier apple into thin slivers and reduced it in butter and sprinkled it with a pinch of cinnamon and brown sugar for about 20 minutes on low heat.  Producing a tender, sweet compote, the pancakes almost didn't even need syrup.  We poured it on top anyway for good measure and I can't say it spoiled this already sweet deal.  Hope you enjoy it too!

Fluffy pancake recipe, as adapted from All Recipes

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