Gingerbread pancakes with Peach Compote

The peaches are wonderful this year, sweet and juicy.  I decided to make a compote to put over pancakes this morning.  My son Aidan suggested making a gingerbread type pancake for it.  The spices were similar to the compote so they would pair well.  The only mistake I made it I didn’t make a double batch.  They were devoured almost instantaneously and I didn’t have enough for second helpings.  With 3 teenage boys in the house I don’t know what I was thinking!  Since they were a big hit I know I won’t make that mistake again.  This would also me good over pumpkin oat pancakes or four grain blueberry pancakes without the blueberries in them.

The most interesting point of my whole morning adventure is when I went to make the pancakes, I only had one egg and needed two.  I looked at egg free recipes to help me out.  When it came time to add my one and only egg, it turned out to be a double yoke.  A nod of thanks was given for the blessing.

Make the compote first so the flavors will have time to blend and cool.

You’ll need:

For the compote: Makes 4 cups

1/2 cup dried cranberries

1/2 cup golden raisins

1 cup dried pitted prunes, cut into small pieces

1 cup of water

1/4 tsp allspice

1/2 tsp cinnamon

1/8 tsp ground cloves

1/2 tsp ground ginger

3 cup peeled and diced ripe peaches

pinch of salt

1/2 cup orange juice

1/2 tsp ginger puree

Place the dried fruits in a non-reactive pan and add the water.  Bring to a boil, cover and let simmer for about 10 minutes until fruit has plumped up and softened.  Add the allspice, cinnamon, cloves, ginger, salt, orange juice, peaches and stir.  Lower the heat and simmer the mixture gently for about 10-15 minutes.  Add the ginger puree  and simmer a few minutes more.  Stir, turn off heat and set aside to cool.

For the pancakes:  Makes pancakes for 4

1  cup whole wheat flour

1  cup all purpose unbleached flour

1/2 shredded wheat crumbs (or increase total flour portion to 2 1/2 cups)

1/2 tsp salt

1/2 tsp baking soda

2 tsp aluminum-free baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp fresh grated nutmeg

1/4 cup canola oil

1 egg (or 2 if you have them)

1 cup vanilla soy milk or low-fat milk

2 Tbs molasses

1/4 maple syrup.

Combine wet ingredients in mixer or mix by hand.  Combine all dry and ingredients and mix.  Add to wet ingredients and mix just long enough to incorporate.  Do not overmix.  Drop 1/3 cup portions on hot greased grilled and cook until edges appear dry, about 1-2 minutes.  Flip and cook other side.  You can put your oven on warm (180F) and place a large plate into it.  Place cooked pancakes on plate to keep them warm while cooking the rest of the batch.  Serve pancakes with warm compote over the top.  Enjoy!

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