Introduction: Buttermilk Pancakes With Apple Compote and Honey ( Made With Ghee)
A pancake is a flat cake, often thin, and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake or drop scone.
They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began. Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide. A crêpe is a thin Breton pancake cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating in Southeast Europe isPalačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, both sweet or savory, can also be used.
Step 1: Ingredients and Cooking
Buttermilk Pancakes with apple Compote and honey
2 eggs, separated
220 ml (1 scant* cup) buttermilk ( 205 ml milk 1 tablespoon (15ml) lemon juice or vinegar)
5 tablespoons ghee, melted ( you may use melted butter)
190g (scant 1 1/3 cups) all purpose flour
1/2 teaspoon salt
1 tablespoon sugar grinded
2 teaspoons baking powder
1/2 teaspoon baking soda (meetha soda)
Separate the eggs, putting the yolks in a large bowl and the whites in another bowl that’s large enough to accommodate an electric mixer. Add the buttermilk and ghee to the large bowl with the yolks and stir to combine. In a third bowl, mix together the flour, sugar, salt, baking powder and baking soda. (You can combine the dry ingredients the night before.) With a stand mixer or electric mixer, whip the egg whites until they hold soft peaks. Combine the egg yolk mixture and the dry ingredients and stir lightly until just combined. Some lumps are OK. Then add the whipped egg whites to the batter, and fold together gently until just combined. It’s OK if some of the whites aren’t fully incorporated.
Melt a tablespoon of ghee in a heavy large skillet over medium heat. Add batter to pan to make whatever size pancake you want. Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to look dull instead of shiny. Just before you flip the pancakes, sprinkle a few blueberries on top of each one. Flip and cook another minute or two.
Step 2: Apple Compote
1 cup apple chopped ( one medium apple)
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 strip lemon peel
1/4 cup water
Combine all ingredients in a small saucepan and bring to the boil. Turn down heat and simmer very gently until mixture is thickened, about 10-12 minutes. Stir occasionally during cooking time. Spoon compote over pancakes while still warm.