Vermont Creamery provided ingredients for this recipe.
The humble pancake is as infinitely variable as it is easy to make. Mixing basic pancakes from scratch takes maybe a minute or two longer than ones from a packaged mix. This variation with apples, rye flour and crème fraîche asks only that you slice an apple and add one extra ingredient (and if rye flour is not on your shelf, that you shop the day before).
Buttermilk might not be a pantry staple for you, but let me make the case. I don't really drink milk, I use it mostly for baking. Real buttermilk, because it's cultured, lasts longer, and it makes more tender and flavorful cakes, biscuits, and pancakes. It's not hard to use up a quart. It's tang compliments the rye flour in this recipe, as does crème fraîche.
If you're not familiar with crème fraîche, it's thick cultured cream. It tastes rich, subtly complex, and slightly sour. The best use, as far as I'm concerned, is to serve it with fresh berries: dessert in an instant! But berries aren't in season now. In this batter, crème fraîche makes the pancakes rich and tender, and served on top it's like whipped cream for grown-ups.
Apple Rye Pancakes
serves 2 hungry adults
- 1 medium apple
- 1 cup rye flour
- 1 Tablespoon sugar
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon baking soda
- 1 large egg
- 1/4 cup crème fraîche, plus more for serving
- 3/4 cup buttermilk
- butter and maple syrup for serving
1. Peel and core the apple, and cut it into very thin slices. Set aside. Heat a griddle to 375, or a skillet over medium-high heat. Heat the oven to 150-200 degrees, and set out an oven-safe plate or pan.
2. In a medium mixing bowl, whisk together the dry ingredients: rye flour, sugar, salt and baking soda. In a small mixing bowl, beat the egg. Whisk in the crème fraîche, then the buttermilk. Mix the wet ingredients into the dry ingredients. Stir only long enough to moisten the flour–lumps are ok and stirring too much will make rubbery pancakes!
3. Swipe the griddle or pan with butter to grease it. Dollop about 1/4 cup of dough onto it, spreading it out sou it's about 1/2 inch thick. Press a few apple slices into the top of the dough. Cook until the bottom edge look firm, and you see a few bubbles in the top of the pancake. Flip, and cook a few minutes more. Place the finished pancake on the oven-safe plate or pan, and keep warm it in the oven. Repeat until you've used up all the dough.
4. Serve warm pancakes with butter, maple syrup and crème fraîche.
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