I've been continuing to work my way through the different suggested mix-ins and combinations of toppings in the pancake section of the Breakfast Bible. I thought that the spiced pancakes would go particularly well with the apples and sugar-and-spice compound butter. And they did! (That butter, by the way, is also excellent on waffles and/or banana-oat pancakes.)

Spiced Pancakes with Apples and Compound Butter

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

Batter

• 1 c. whole wheat flour
• 1/2 c. all-purpose flour
• 1/2 c. quick oats
• 2 Tbsp. brown sugar
• 2 tsp. mixed spice
• 1/8 tsp. coarse sea salt, ground
• 1/2 Tbsp. baking powder
• 3/4 tsp. baking soda
• 2 large eggs
• 2 c. buttermilk
• 2 tsp. grated orange zest
• 3 Tbsp. unsalted butter, melted

Toppings

• sugar-and-spice butter
• apple(s), diced
• pecans, toasted and chopped (optional)
• maple syrup

Directions

1. Combine flours, oats, sugar, mixed spice, and salt.
2. Sift in baking powder and baking soda and mix well.
3. Beat the eggs with the buttermilk and orange zest.
4. Drizzle the butter into the wet ingredients and mix well.
5. Pour the wet ingredients into the dry and stir to combine.
6. Heat a skillet, griddle, or tawa over medium heat. Add a little butter or oil if necessary.
7. Using ~1/4 c. of batter per pancake, portion 3-4 into the pan and cook until underside is browned and bubbles form on surface.
8. Flip and continue cooking until both sides are browned and pacakes are cooked through.
9. Repeat until all batter has been used.
10. Serve pancakes topped with a little of the compound butter, some diced apple, toasted pecans (if using), and a drizzle of maple syrup.