Ingredients
Units
Scale
- 1 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 Tbsp granulated sugar
- 3 Tbsp unsalted butter
- 1 cup buttermilk
- 1 egg
- 1/2 tsp vanilla
- 1 Tbsp apple cider vinegar
- 1 Tbsp brown sugar
- 1 1/3 cups mixed berries
- 1/2 tsp cornstarch
Instructions
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
- In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook.
- Whisk together the butter and the buttermilk, then add the egg and vanilla. Combine with the dry ingredients and whisk until mostly combined (don't over-mix).
- Heat a nonstick griddle over medium heat, and when it's hot pour ⅓ cup at a time onto the griddle. Cook until each side is golden brown, about 2 minutes. Keep warm in the oven, heated to 200F.
- While the pancakes are cooking, make the compote: combine the apple cider vinegar with the brown sugar in a small saucepan over medium heat. Cook until the sugar has dissolved, then add the berries. Bring to a simmer, using a spatula to break apart the berries, and cook for about 10 minutes. Add the cornstarch, if using, stir and cook for another few minutes (or until thickened).
- Serve the pancakes topped with yogurt, compote, and maple syrup!