I am thankful for the weekend.
I am thankful for weekends that are 60˚ in November…
…with blue skies and warm sunshine.
I am thankful for nature….
….and the time I am able to spend with it.
I am thankful for a lazy Saturday morning breakfast…
…when I can make pancakes smothered in warm apples.
I am thankful.
Rye Pancakes with Apple Topping
- 1/3 cup rye flour
- 1/3 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 cup milk
- 1 tablespoon sorghum
- 2 tablespoons melted butter (or sunflower oil)
- 1 egg
- 1 large apple (or 2 medium)
- 1 tablespoon butter
- 2 tablespoon sucanat (or brown sugar)
- 1 1/2 teaspoons cinnamon
- pinch nutmeg
- Preheat your oven to 200˚ and place an oven-safe plate inside for keeping pancakes warm.
- In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stir just until combined.
- Heat a skillet over medium heat. When skillet is hot, take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Place in oven and continue with remaining batter.
- To make apple topping, dice apple into 1/2" chunks. Heat butter over medium low heat, add the apple, and cover. Cook for 2-3 minutes or until apple begins to softened. Stir in sugar, cinnamon, and nutmeg. Continue to cook until sugar has cooked down and become "gooey." You may add one more tablespoon of butter if desired. Spoon over pancakes while still hot.
by Erin Alderson