Wild Rice Pancakes with Spiced Apple Topping
Crispy wild rice pancakes topped with a warm, buttery apple compote sweetened with maple syrup. Apples are simmered with cider and lemon juice until soft and glossy, then finished with butter. A regional favorite that combines nutty grains with seasonal fruit.
Ingredients
Instructions
- 1
Peel, core, and slice the apples.
- 2
Combine apples, cider, and lemon juice in a pot over low heat.
- 3
Cook until apples are semi-translucent and bubbling.
- 4
Add maple syrup and heat through.
- 5
Remove from heat and stir in butter.
- 6
Prepare pancakes according to pancake mix package directions.
- 7
Serve pancakes topped with apple mixture.
Good to Know
Apple topping refrigerates up to 3 days; reheat gently on stovetop or microwave.
Prepare apple topping up to 1 day ahead. Pancake batter should be made fresh per package directions.
Serve pancakes warm immediately after cooking, topped with warm apple mixture.
Common Mistakes
Cook apples on low heat to avoid breaking them down too quickly into mush
Add butter after heat is off to avoid emulsification and maintain silky texture