Weekends are better when they involve pancakes. I'm just sayin'.
Especially when they're topped first with maple syrup, & then with a generous heap of homemade compote.
I love this pancake recipe; I love that it's simple. I love that it tastes perfect - not too sweet, but sweet enough. I love that the whole wheat flour and oats in the batter lend a delicious crumb and nutty bite.
But mostly, I love that it's 100% from scratch - no boxed mix here.
Pancakes w/ Strawberry-Blood Orange-Tangelo
Compote
For the pancakes:
2 CUPS COCONUT MILK
2 TBSP. BUTTER
2 EGGS
1 CUP WHOLE-WHEAT FLOUR
1 CUP ALL-PURPOSE FLOUR
1/2 CUP ROLLED OATS
1/4 CUP SUGAR (scant)
4 TSP. BAKING POWDER
VANILLA, to taste - 1 1/2-2 TBSP.
Melt butter over low heat, along with 1/2 cup of the milk.
Once melted, add remaining milk and stir. Turn off heat.
Add vanilla while whisking. Add eggs, whisk til combined.
Should be a very smooth texture.
Combine flours, baking powder, sugar, and oats.
Add the wet ingredients to the dry, & stir til mixed. Will be lumpy.
Heat a frying pan over low heat with about 2 TBSP. peanut oil.
Tilt to coat bottom of pan evenly. Drop one generous 1/8 cupful of batter in pan at a time and cook until top begins to bubble and lose its sheen on edges, flipping to cook both sides. Adjust heat setting accordingly, if pan gets too hot or too cool.
Add oil as needed, and be sure to tilt pan before dropping in batter and between flipping each side of pancakes. Makes approx. sixteen 4 1/2" cakes. Top with maple syrup &/or compote.
For the compote:
Handful strawberries, hulled (fresh or frozen)
3 segments of a peeled tangelo
1/2 a peeled blood orange
a squeeze of key lime juice
scant 1/4 cup sugar
Combine all ingredients. If strawberries are quite big, cut in quarters. Squeeze citrus segments to release some juice & check for seeds. Top all with the sugar, let sit 5 minutes to macerate.
Heat over warm-low until bubbling. Serve warm over pancakes.
Makes about 1 cup.
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