Chai Spiced Pancakes with Warm Apple Compote
Chai Spiced Pancakes with Warm Apple Compote
Recipe Yield: Makes 10-12 pancakes

What You'll Need

  • 1 cup Aunt Jemima Original Pancake Mix
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 3/4 cup whole or 2% reduced fat milk
  • 1 tablespoon canola oil
  • 1 egg
  • 2 McIntosh apples, peeled, cored and chopped
  • 1/2 cup apple cider or juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup light brown sugar
  • 1/2 cup Aunt Jemima Original Maple Syrup

Products in Recipe:

Original Original

What You'll Do

1 Place pancake mix, cinnamon, cloves and ginger and ¼ teaspoon cardamom in a large bowl. Whisk to combine. Add milk, oil and egg, and whisk until blended; batter will be lumpy. Do not over mix.
2 Meanwhile, heat a skillet over medium-low heat. Lightly grease skillet or griddle with solid butter or canola oil. You'll know that the skillet is ready when you sprinkle drops of water onto the griddle and they sizzle on the surface.
3 Pour about ¼ cup of batter per pancake onto skillet and turn pancakes once they begin to bubble about 3 minutes per side; bottoms will be golden brown.
4 In a small saucepan over medium high heat, combine the apples, apple cider or juice, lemon juice, and brown sugar. Simmer over medium heat until the apples are tender and the juices thicken into a thin syrup, 10 to 12 minutes. Season with a pinch of salt.
5 Serve pancakes warm with a dollop of apple compote and maple syrup.

    Products in Recipe:

    Original Original
    Recipe provided by Maris Callahan
    Secrets to Perfect Pancakes
    Check the freshness date on the package. Pancakes won't rise properly if the leavening is outdated.
    Remember to add your favorite Aunt Jemima® Syrup for a rich & tasty flavor!
    syrup sub