It’s getting chillier and the leaves are changing. Having a warm, spiced breakfast on the weekend makes my whole day wonderful.
Today I was in the mood for pumpkin pancakes with apple compote. Apple compote is versatile and so quick to make. I came back from a yoga class this morning and, ten minutes later, it was done. You’ll find my recipe below. For the pumpkin pancakes, here’s one recipe I’ve used, but I always change up the spices to taste. If anyone has a favorite recipe, leave it in the comments!
This is my basic recipe as best as I can write it down – I always just throw things together and add more ingredients to taste. Today I even threw in a shot of orange juice! I prefer not to peel the apples, but this is a matter of taste.
- 2 large apples, cored and sliced (one of these makes the job quick)
- 1 tbsp butter or margarine
- 1/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup raisins
- 2 tbs lemon juice
- 1/4 cup nuts, chopped (optional – I used cashews today)
Melt butter in a large skillet with a cover. Add the apples, brown sugar, cinnamon and ginger, and toss to evenly distribute the spices. Cover and cook over high heat, stirring occasionally, for about three minutes. Add the raisins, lemon juice and nuts, cover, reduce heat to medium and cook for another couple minutes. Remove the lid and cook until apples are tender and liquid is syrupy, about three more minutes.
Serve with pancakes, oatmeal, yogurt, or even on a cheese plate.