In my quest to merge my breakfast sweet tooth with my husband’s more savory inclinations and Rice Kernel’s fruity obsession, I decided to hit all the tastebuds with these hearty, flavor-packed pancrepes. (So named because the texture is a cross between a crepe and a pancake.) Light and fluffy, the cakes have a subtle tang and richness that is offset by specks of salty meat. Topped with hearty, chunky apples cooked lightly with maple syrup, this breakfast will get you out of your morning rut and provide a satisfying and livening start to the day.
That is, if you eat them for breakfast. I made a batch late in the afternoon with the intention of minimizing the morning chaos and reheating them the next day. But my two little thieves interrupting this glorious train of thought and decided the pancakes were perfect with dinner (some simply-prepared greens and fish) and the apples ideal for topping frozen yogurt. Why should I be disappointed though? My oatmeal awaits.
3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
1 tbsp plus 1/2 cup pure maple syrup
1/2 tsp ground cinnamon
- Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
Prosciutto Buttermilk Pancrepes
1 cup all purpose flour
2 tbsp yellow cornmeal
2 tbsp honey or agave nectar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (I use low-fat)
1 cup plain yogurt (low-fat again)
1 large egg
1 tbsp canola oil or melted butter
3-5 slices pancetta or bacon, sliced
- In a skillet, brown prosciutto. Cool on a plate lined with a paper towel. Reserve.
- Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in oil or melted butter and pancetta.
- Heat griddle or large nonstick skillet over medium heat. Spray skillet with cooking spray or place a few tablespoons of butter and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter.
- Spoon apples over pancakes. Serve with additional maple syrup, if desired.