Gingerbread Pancakes with Apple Compote

Ingredients

Pancakes:

1 cup/250 mL milk

1 tsp/5 mL Watkins Cinnamon

1 egg

1/2 tsp/2.5 mL Watkins Ginger

1 tbsp/15 mL Watkins Original Grapeseed Oil

1 cup/250 mL flour

1 tsp/5 mL Watkins baking soda

2 tbsp/30 mL honey

1/2 tsp/2.5 mL salt

Apple Compote:

4 apples, peeled and chopped

2 tbsp/30 mL melted butter

2 tbsp/30 mL brown sugar

1 tsp/5 mL WatkinsCinnamon

1/2 cup/125 mL apple cider

Cooking Directions

Pancakes: Combine ingredients in order listed in a large bowl. Blend with wire whisk until large lumps disappear. Pour cakes onto hot griddle; cook until golden brown, turning once only. Top with warm Apple Compote and serve immediately. Yields about 12 pancakes.

Apple Compote: Sauté apples in the mixture of butter, brown sugar and cinnamon until tender. Add the apple cider and simmer for one minute. Serve immediately.