May 7, 2013

Whole Grain Pancakes with Pineapple-Ginger Compote

Whole Grain Pancakes with Pineapple-Ginger Compote - healthy whole-grain pancakes that taste great, with a fruity topping. | foxeslovelemons.com

In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

The May issue of Bon Appetit arrived with a huge stack of “Smoky Mountain Griddle Cakes” dripping with syrup on the cover. I just call them “pancakes” in my house, but either way, a big pile of them was in my future.

Bon Appetit May 2013

I don’t really eat a lot of pancakes, to be honest. I know I’ve mentioned it before, but I’m just not a big fan of sweet breakfast – I even make oatmeal and cereal into savory dishes. But every once in a very long while, pancakes for dinner hits the spot. Or, in this case, pancakes in the middle of the afternoon after a long night of bourbon drinking (my friends and I had a cocktail competition that involved drinking a half-dozen bourbon drinks to determine a winner).

While I was planning to top my pancakes with some Michigan-made maple syrup, I also wanted to jazz them up a little bit with some fresh fruit. I made a quick compote with fresh pineapple, fresh ginger, ground cinnamon, and some agave nectar (honey or brown sugar would work just as well).

Whole Grain Pancakes with Pineapple-Ginger Compote - healthy whole-grain pancakes that taste great, with a fruity topping. | foxeslovelemons.com

The resulting plate of deliciousness was a hangover’s best friend. The pancakes had so much earthy whole grain flavor, and I loved how there was maple syrup incorporated into the pancake batter itself (I’m one who can never have too much syrup on her pancakes, so this just added another layer of syrup. Score!). The fruit compote added a contrasting flavor and texture, and made me dream of fruity pancake breakfasts on my Hawaiian honeymoon.

 

Whole Grain Pancakes with Pineapple-Ginger Compote - healthy whole-grain pancakes that taste great, with a fruity topping. | foxeslovelemons.com

Whole Grain Pancakes with Pineapple-Ginger Compote

Yield: 6 servings

Print Recipe

Ingredients:

For the Whole Grain Pancakes:



  • 1 egg

  • 2 cups buttermilk

  • 1/4 cup maple syrup, plus extra for serving

  • 1 cup all-purpose flour

  • 2/3 cup yellow cornmeal

  • 1/3 cup brown rice flour

  • 1/4 cup buckwheat flour

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1/4 cup unsalted butter, melted

  • Nonstick cooking spray


For the Pineapple-Ginger Compote:



  • 1 tablespoon unsalted butter

  • 1/2 fresh pineapple, peeled, cored and cut into 1-inch chunks

  • 2 teaspoons grated fresh ginger

  • 1 tablespoon agave nectar

  • 1/4 teaspoon ground cinnamon


Directions:


  1. Make Whole Grain Pancakes: In a small bowl, whisk egg, buttermilk and maple syrup. In a large bowl, whisk all-purpose flour, cornmeal, brown rice flour, buckwheat flour, baking powder, baking soda and salt. Add buttermilk mixture to flour mixture; whisk until combined. Add butter; whisk until no lumps remain.

  2. Heat a griddle or large nonstick skillet over medium heat. In batches; spray griddle with nonstick spray, then pour batter by 1/3-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through.

  3. Meanwhile, make Pineapple-Ginger Compote: Heat butter in medium saucepan over medium-high heat. Add pineapple and ginger and cook 6 to 8 minutes or until slightly softened, stirring frequently. Stir in agave nectar and cinnamon. Serve pancakes topped with compote and/or maple syrup.


Adapted from Bon Appetit.


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For more recipes straight from the cover of food magazines, check out my Cook The Cover Archive!