Pancakes are a classic favorite breakfast or brunch treat. The secret ingredient buttermilk is hard to come by or if you do get it it’s hard to use the rest and I always feel wasteful. I found this very simple recipe from Home Grown & Healthy with a way to mock the light and airy quality that you usually get from buttermilk, just with apple cider vinegar instead.
To top my pancakes off, I love making and switching up the compost/jam based on the season. Directions for fruit jam added below.
Pancakes with Peach Jam
Ingredients for Pancakes:
3/4 cup milk
2 tablespoons apple cider vinegar
1 cup all-purpose flour
2 tablespoons maple syrup
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
Butter for cooking
Instructions for Pancakes:
In a small bowl, combine milk and vinegar. Allow it to sit for 5-10 minutes and let it sour.
In a large bowl, combine the rest of the ingredients. Add the milk and stir well. Then let it sit for another 10 minutes, do NOT stir it again.
Heat your griddle or a flat pan over medium heat. Add a spoonful of butter and let it melt. Ladle pancake batter on, 1/4 cup at a time. When the top begins to bubble (2-3 minutes) flip each pancake over and allow to cook for another 2-3 minutes.
Pancakes with a spiced apple jam
Instructions for Fruit Jam Topping:
Depending on the season get your favorite local fruit, then you’d just need sugar and (1) lemon.
For me I tend to go:
Spring/Summer - Peaches, Blueberries, Strawberries
Fall/Winter- Apples or Pears
Cut up fruit - remove any pits, seeds, stems
>>(1 lb = 3 to 4 medium - apples, peaches, pears and then one of those containers of strawberries/blueberries should work fine.),
Add in a 1lb of fruit to a saucepan. Heat to medium. Add juice of 1 lemon.
As the fruit starts to break down, using a potato masher or fork, start gently mashing the fruit.
Reduce heat to medium. Add sugar about 1/4 -1/2 cup, start on the light side and taste to desired sweetness, you can’t take away sugar ;)! Bring peaches back to a boil, stirring frequently.
Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)