Peacan Buttermilk Pancakes w/ Spiced Apple Compote and Cider Syrup

There is something about pancakes that says " You are about to have a great day".  With  a little  bit  of  more effort you can take a basic recipe and spice it up so it leaves you with that feeling  all day long.  I have received phone calls in the evening from people thanking me for breakfast.  For this Recipe I chose apples but all varieties of fruits can be used for seasonal and economical reasons.  Pears are nice for a sweeter dish or a combination of them both.  When shopping for dinner, pick up fresh ingredients for the  morning breakfast.  This is your own thank you to yourself for not having to run out to get something you forgot.

Apple Compote

3 Tbsp Brown Sugar

1  chopped Granny Smith Apple

Pinch of Nutmeg, Clove, Cinnamon 

1/4 Cup Chopped Walnuts

1/2 Stick Butter

Pancakes

2 Cups Flour

2 Tbsp Sugar

1Tsp Baking Powder

1/2 Tsp baking Soda

1/2 Cup Chopped Pecans

1 Cup Buttermilk

2 Eggs  

1/2 Stick Butter Melted

Cider Syrup

1/4 Cup Cider

1/4 Cup Maple Syrup

1/4 Stick Butter

1 Tbsp Vanilla Extract

Start with the compote. In  small sauce pan melt butter.  Add spices and vanilla extract. Mix in apples and walnuts and reduce simmering until soft.  Set aside.

In  a large bowl mix together dry ingredients then add wet ingredients and  whisk till you have a batter,  for  thinner  pancakes and more buttermilk.  Heat up  a pan over medium high heat and add a pat of butter.  Add one ladle of batter to pan per pancake and slowly cook  till you see bubbles form on top,  then  flip cooking for an additional 2-3 minutes. 

At the same time start Cider Syrup by adding all ingredients and slowly simmering over low heat.  When pancakes are done spoon compote over and drizzle with syrup