We are celebrating the new season with a pancake-palooza! Make time for a comforting fall meal featuring some of the season's favorite flavors - apples, spiced pears, maple syrup, savory squash and sweet potatoes. Invite your friends over for a brunch and try all four, or pick your favorite for a cozy, lazy Sunday breakfast, lunch or dinner. They all have such unique flavors, you'll want to try them all!
We love the slightly tart flavor and delicate crunch of the apple in these pancakes.
Apple Pancakes
INGREDIENTS:
(makes 12 medium-sized pancakes)
3 apples, peeled and cubed or shredded
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups milk
3 tablespoons sugar
1/2 tablespoon cinnamon
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
DIRECTIONS:
Beat the eggs, vanilla and milk together in a small bowl until combined. In a large mixing bowl, whisk the sugar, cinnamon, flour, salt and baking powder. Pour the wet ingredients into the dry ingredients and stir to combine. Stir in the apples until well distributed in the batter. Heat a large saute pan over medium-low heat. If using a nonstick skillet, no oil or butter is needed. Otherwise, melt a pat of butter in the pan and swirl to coat. Using a 1/3 cup as a measurement tool, place three dollops of pancake batter in the pan. Let them cook until they start to bubble on top, then flip and cook a few minutes more, until golden brown. Enjoy!
These barley pancakes are super filling and match up well with the pear compote.
Barley Flour Pancakes with Spiced Pear Compote
INGREDIENTS:
(makes 12 medium-sized pancakes)
1 cup barley flour (we used Full Belly's purple barley flour)
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon maple syrup (we used Mead's maple syrup)
2 eggs
2/3 cup milk
For the pear compote:
3 pears (we used 2 Bosc and 1 Red Sensation)
1/3 cup apple juice (we used Solana Gold)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter
DIRECTIONS:
Peel, core and chop the pears. Place them in a small saucepan with the apple juice, cinnamon, nutmeg and butter. Cook them over medium heat for 15 minutes, stirring occasionally. Set aside to cool while you make the pancakes.
In a large mixing bowl, whisk the flour, baking powder and salt. In a smaller bowl, beat the egg, maple syrup, oil and milk together. Stir the wet ingredients into the dry ingredients until just combined. Heat a large saute pan over medium-low heat. If using a nonstick pan, no oil or butter is needed. Otherwise, melt a pat of butter in the pan and swirl to coat. Using a 1/3 cup as a measuring spoon, place three dollops of pancake batter in the pan. Let them cook until they start to bubble on top, then flip and cook a few minutes more, until golden brown. These pancakes are kind of thick, so be patient to make sure they are thoroughly cooked before flipping. Top the pancakes with the pear compote and dig in!
Delicata Squash Pancakes
Click here to get our Delicata Squash Pancake Recipe.
Sweet Potato Pancake with Spiced Pear Compote
Click here to get our Sweet Potato and Walnut Pancake Recipe.
How To Pancake Ingredients To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. On the second page of customizations, you’ll find “Produce by the Case” and can stock up if you want a larger batch of produce for juices and smoothies. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery. You'll find the Solana Gold apple juice, Mead maple syrup and Full Belly's purple barley flour on the second page, "Other Farm Products," and can add them to your delivery if you choose.
Not part of our farm family? Find out if we deliver to your neighborhood.
