Recipe: Multigrain Griddle Cakes with Apple and Pear Compote

MULTIGRAIN GRIDDLE CAKES

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup rolled oats, uncooked
3 tablespoons light brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup sour cream
Vegetable oil for cooking
Apple and Pear Compote (for serving, recipe follows)

Combine dry ingredients in a large mixing bowl. Whisk eggs in medium bowl; add buttermilk and sour cream; whisk together. Add egg mixture to dry ingredients and mix until dry ingredients are moistened.

Heat a thin film of oil on a griddle or skillet over medium heat. Use about 1/4 cup batter for each pancake. Cook, turning once when top is bubbly, until set and golden on both sides, about 4 minutes. Serve hot with Apple and Pear Compote.

APPLE AND PEAR COMPOTE
Makes 2 1/2 cups

2 tablespoons unsalted butter
1 large apple, unpeeled, cored, diced
1 large pear, unpeeled, cored, diced
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Juice and grated rind of 1/2 lemon
3/4 cup pure maple syrup

Melt butter in a large skillet over high heat. Add apple, pear and spices; cook, stirring often, until fruit begins to soften, 3 to 4 minutes.

Add lemon juice and rind; cook 1 minute longer.

Add syrup, heat through and then remove from heat.

Serve hot over griddle cakes.

Makes 4 servings
Adapted from source: Chicago Tribune, 1994