I guess the weekends will do that to you. And also add some form of fermented liquid into many plans. The Apple Pear Compote, included.
Have no fear, though, Bubble Children, as this fermentation-topped breakfast pancake is not the type to set you feeling like you might as well have a jump rope in place of a small intestine. Buckwheat is naturally gluten-free, and makes a nice casing for the sweet crunch of gluten-free oats. Since many syrups and jams have additives if they are not homemade (and who doesn’t like the taste of Kahlua in all things sweet), take an extra 2 minutes of prep to simmer down your own apple pear compote with no sneaky wheat modifiers, high fructose corn syrup, or any other allergic leach ingredients.
This is most definitely my favorite sweet breakfast recipe I have ever developed… enjoy it this weekend with a book, someone you love, your local paper, or, say, re-runs of How I Met Your Mother. It makes anything taste better.
For the compote:
1 cup water
1/4 cup sugar
1 apple, peeled and cut into small cubes
1 pear, peeled and cut into small cubes
2 tbs. Kahlua
1/2 tbs. butter*
For the pancakes:
1/2 cup buckwheat flour
1/2 cup sorghum flour
3/4 tsp. baking powder (Clabber Girl works great.)
1 tsp. sugar
1/4 tsp. salt
1/4 cup butter*
1 cup milk (whole milk tastes best)*
1/2 cup gluten-free oats (Bob’s Red Mill is superb for this.)
+about 4 tbs. butter for cooking*
Preparation time: 5 minutes
Cook time: 20-25 minutes total
Yields about 4 really large pancakes. (enough for 3-4 people)
1. Start out by making your compote. In a small saucepan, boil water, sugar, and salt over high heat. Once it is bubbling, add diced fruit. Reduce heat to medium, and cook, stirring frequently, until water has reduced to a syrup consistency. About 15 minutes. After it has reached this point, add 2 tbs. of Kahlua, and cook for another 2 minutes, or until you’ve burned off a bit of alcohol and it gets even more syrup-y. Remove from heat. (You can start your pancakes while this cooks up.)
2. Pancakes: Mix flours, baking powder, sugar, and salt in a small bowl. Set aside.
3. In a small pan, melt your butter over medium-low heat. This is your “brown butter” part of the pancake (it makes it so unusually delicious!) Melt the butter and once it is melted, let it go for just a minute or two longer until it just starts to turn brown. Remove from heat immediately and keep room temperature.
4. In a large bowl, whisk eggs until just frothy, and then whisk in milk. Gradually whisk in melted butter, making sure you stir enough so that it does not coagulate the eggs.
5. Whisk in dry ingredients until just combined. Batter should be runny enough to pour, yet thick enough to feel a bit like pudding. Fold in oats.
6. Heat a large skillet over medium heat. Once pan is hot, add 1 tbs. butter (make sure heat is low enough that the butter does not burn.) Ladle about 1/3 cup pancake batter and cook until bubbles form in the middle of the pancake and the bottom is browned. About 3-4 minutes. Flip, and cook the other side for about 3-4 minutes, or until the bottom is browned to desired crispiness. Repeat and finish with the rest of the batter.
8. Serve with a smile and an appetite for deliciousness.
*For Dairy Bubble, use Earth Balance butter sticks or 1/4 cup coconut oil, melted, in place of butter. Use almond, soy, Lactaid, coconut, or hemp seed milk instead of milk.