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Fluffy pancakes with sweet apple compote and crème fraîche



Ingredients
for the apple compote
½oz (15g) butter
pinch of ground cinnamon
14oz (400g) Granny Smith apples
1¾oz (50g) raisins
juice of ¼ lemon
2fl oz (50ml) apple juice
1½oz (40g) sugar
seeds of ½ vanilla pod
dash of Calvados
for the pancakes
2 cups Organic Einkorn Pancake & Baking Mix
1 to 1¼ cups milk (depending on how thick or thin you like your pancakes), buttermilk or a mix of both
2 large eggs
3 tbsp butter
crème fraîche, to serve
Steps
1- To make the compote, heat the butter in a pan with the cinnamon. Add the peeled and diced apples, raisins and lemon juice and sauté until the apples are cooked through. Stir in the apple juice, sugar and vanilla seeds and cook on a low heat until soft. Add the calvados and cook briefly to boil off the alcohol. Mash with a fork and set aside to cool.
2- To make the pancakes, combine mix, milk and eggs in a medium bowl and stir just until batter is formed. Set aside for 5 minutes.
3- Melt the butter in a hot frying pan or griddle. Use a 1/4-cup measure, or a large cookie or ice cream scoop, and pour batter onto the griddle, leaving room for expansion. Turn the pancakes when a few of the bubbles that appear on the surface don't fill in. The second side will cook in about half the time the first side takes. Keep warm.
4- Spread a scoop of compote over a pancake to a thickness of about 1cm (½in). Add a second pancake and another scoop of compote. Top with a third pancake and a spoonful of crème fraîche.

- recipe adapted from The Telegraph, U.K.
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