This text is part of the special Pleasures notebook
When we’ve already cooked local roots in every way imaginable at this time of the season… it’s time to explore even more new ideas! Why not at brunch time? Here is a pancake recipe from Julie Aubé for the magazine Caribou which is approved by the whole family!
Makes 4 to 5 servings
(about 20 small pancakes or 16 larger ones)
Ingredients
3 eggs
½ cup (125 ml) plain yogurt
½ cup (125 ml) Jerusalem artichoke puree (see note)
3 tbsp. tbsp (45 ml) maple syrup
2 tbsp. tbsp (30 ml) melted butter
½ tsp. teaspoon (2.5 ml) sweet clover essence
1 ¼ cups (310 ml) unbleached flour
¼ tsp. teaspoon (1 ml) baking soda
2 tbsp. teaspoon (10 ml) baking powder
¼ tsp. teaspoon (1 ml) salt
For cooking: butter + a little local oil
1 ½ cups (375 ml) apples, finely diced (about half for pancakes and half as garnish)
Preparation
1. Preheat oven to (180°C) 350°F.
2. In a large bowl, whisk together the eggs, yogurt, puree, maple syrup, melted butter and sweet clover.
3. In another bowl, mix the dry ingredients (flour, baking soda, baking powder and salt). Add the dry ingredients to the wet ingredients and mix gently with a spatula until combined.
4. In a large, hot non-stick pan, add a knob of butter and a little oil. Place balls of mixture so as to cook four pancakes at once. Add a few diced apples to each pancake, and press them lightly into the batter. Flip the pancakes and cook them on the other side. Transfer to a baking sheet and set aside. Repeat with the rest of the mixture, adding a little butter and oil each time. Reduce the heat if the pancakes brown too quickly. Finish cooking in the oven for about 10 minutes.
5. Serve sweet with maple syrup, or savory as in our photo (see tip) by adding the reserved small diced apples.
Trick
Our photo illustrates a delicious way to serve these pancakes in a savory version: topped with grilled black pudding or crispy bacon, with a fried egg and microgreens.
Note
To prepare a Jerusalem artichoke puree, peel and cut the Jerusalem artichokes into approximately 1-inch pieces. Boil for about 15 minutes or until tender, drain and blend into a tall, narrow container (such as a 2 cup/500 ml wide mouth mason jar).
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