Independent Watkins Consultant Lynne Mickley #044375N

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Recipe Name: Gingerbread Pancakes with Apple Compote
Category: Breakfast
Recipe From: Lynne Mickley
Description: Here's a delicious new twist on pancakes!
   
Ingredients:
Pancakes
  • 1½ cup/375 mL flour

  • 3½ tsp/17.5 mL Watkins Baking Powder / Canadian link

  • 1 tsp/5 mL salt

  • 1 tsp/5 mL Watkins Cinnamon / Canadian link

  • ½ tsp/2.5 mL Watkins Ginger / Canadian link

  • 1¼ cup/315 mL milk

  • 1 egg

  • 3 tbl/45 mL Watkins Original Grapeseed Oil / Canadian link

  • 2 tbl/30 mL honey



  • Apple Compote
  • 4 apples, peeled and chopped

  • 2 tbl/30 mL melted butter

  • 2 tbl/30 mL brown sugar

  • 1 tsp/5 mL Watkins Cinnamon / Canadian Link

  • ½ cup/125 mL apple cider or water
  •  
    Instructions:
    Pancakes
    Sift together dry ingredients in large bowl. In separate bowl whisk together wet ingredients till blended. Pour into dry ingredients and whisk together just till flour is mixed in. Do not overbeat; batter should have small lumps.


    Pour about ¼ cup/60 mL batter onto medium-hot griddle or skillet. When bottom is golden brown, and the top is bubbly but still wet, flip once.    


    Top with warm Apple Compote and serve immediately.

    Apple Compote
    Sauté apples in the mixture of butter, brown sugar, cinnamon and apple cider until tender. Serve immediately.



    Notes

    • Makes about 8 (4 inch diameter) pancakes.
    • These also taste great with butter and syrup!
    • For plain pancakes, omit cinnamon and ginger, and replace honey with 1 tbl/15 mL white sugar.
    • Use a non-stick griddle or skillet for best results.
    • If pancakes are burning before the top is bubbly, you need to turn down the temperature of your griddle.

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