This crêpe-like pancake recipe might make you want to eat breakfast for dinner. The yellow cornmeal gives the cake a hearty flavor and a crisp crust, leading one reviewer to compare it to a hybrid Swedish-buttermilk pancake. Yogurt and scant mixing keep these cakes fluffy and airy. Make extra compote to use on oatmeal or ice cream.
Recipe information
Yield
Makes 4 servings
Ingredients
FOR MAPLE SYRUP APPLES
FOR PANCAKES
Preparation
MAKE MAPLE SYRUP APPLES
Step 1
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
MAKE PANCAKES
Step 2
Combine the flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl; whisk to blend. Whisk the buttermilk, yogurt, and egg in a medium bowl to blend; add to the dry ingredients and stir until just blended but still lumpy. Gently mix in the melted butter.
Step 3
Heat a griddle or large nonstick skillet over medium heat. Spread a thin coating of butter over the griddle and let melt. Working in batches, drop the batter by 1/3 cupfuls onto the griddle, spacing apart. Cook the pancakes until brown on the bottom and bubbles form on top, about 3 minutes. Turn the pancakes over and cook until the bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with the remaining batter, adding more butter to griddle as needed.
Step 4
Spoon the apples over the pancakes. Serve, passing additional maple syrup.
