Whole grain pancakes with apple compote
Votes: 7
Time: 1 hour 25 minutes
Complexity: easily
Complexity: easily
Nutritional value per serving:
Calories 425, total fat 13 G., saturated fats G., proteins 9 G., carbohydrates 72 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 425, total fat 13 G., saturated fats G., proteins 9 G., carbohydrates 72 G., fiber G., cholesterol mg, sodium mg, sugar G.
Milk pancakes are a great excuse to wake up early and bake a big bowl of pancakes for a delicious breakfast. The dish is complemented by a vibrant honey-apple compote, so good it might seem like it's not enough. The combination of oatmeal and whole-wheat flour gives the pancakes a springy texture and retains the characteristic nutty notes of rolled oats, but freshly made jam softens that buckwheat flavor. The dish is incredibly delicious even when cold. However, it's hard to be sure: the pancakes disappear too quickly to cool.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup whole wheat flour
- 3/4 cup quick-cooking oats
- 1.5 cups apple cider
- 1 tbsp. honey
- 2 Golden Delicious apples, peeled and thinly sliced
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- 1/2 tsp ground cinnamon
- 1/4 teaspoon fine salt
- 1 cup of milk 1% fat
- 3 tbsp (45 g) butter, melted and cooled
- 1 large egg
- 1 tsp. canola oil
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Recipes with similar ingredients: whole grain flour, rolled oats, eggs, milk, apple cider, honey, apples, cinnamon
Cooking the dish according to the recipe:
- Bring the apple cider to a boil in a small saucepan over high heat. Reduce the heat and simmer until the liquid has reduced by half (15-18 minutes). Stir in the honey and apples. Reduce the heat to low and simmer until the mixture is thick enough that running your finger across the back of a sauce-coated spoon leaves a mark (about 30 minutes).
- Meanwhile, in a blender, combine the flour, rolled oats, sugar, baking powder, cinnamon, and salt until the oats are finely ground. Add the milk, butter, and egg. Blend until smooth, scraping down the sides of the blender occasionally.
- Heat a nonstick frying pan over medium-low heat. Grease the hot surface with vegetable oil using a paper towel. Pour 1 tablespoon of pancake batter into the pan. Repeat with 4-5 more pancake batters, making sure they are evenly spaced.
- Cook until bubbles appear on the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for another 1 minute.
- Serve immediately with apple compote or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the pan with an oiled paper towel as needed.
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