Simple Pleasures Cooking: Chai Pancakes with Apple Compote

September 15, 2015

Though we’re suckers for summer sun, the season’s tail end can leave us feeling a bit sluggish. That’s why we’re thrilled to feel the morning air perk up, signaling the imminent arrival of fall. To celebrate, we invited food and lifestyle blogger Julie Lee of Julie’s Kitchen to serve up our first weekend-worthy, autumn-ready recipe complete with crisp-tart apples and chai-spiced warmth.

(serves 4)
for the compote:
2 Granny Smith apples, peeled, cored and cut into ¼” slices
2 tablespoons water
1 tablespoon fresh lemon juice
½ cup sugar
½ teaspoon cinnamon

for the pancakes:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup milk
1 large egg, lightly beaten
2 tablespoons melted butter, plus more for greasing skillet

In a pot over medium heat, add the apples, water, lemon juice, sugar and cinnamon. Simmer until the apples are tender and the juices are thickened (12 to 15 minutes), stirring occasionally. Season with a pinch of salt.
Combine flour, sugar, baking powder, spices and salt in a large mixing bowl. Whisk egg and 2 tablespoons melted butter into milk. Pour the flour mixture into the wet ingredients and whisk until combined, but not completely smooth.
Heat a large skillet over medium heat and coat with melted butter. Pour ¼ cup of pancake batter onto the skillet. Cook until bubbles appear on the surface (about 2 minutes) and flip and cook until browned on the other side. Serve with apple compote, butter and maple syrup.

More recipes for the ravenous, right this way.