Buttermilk Cornmeal Pancakes with Spiced Apple Compote

Begin by making the spiced apple compote. Peel, core, and dice 3 Granny Smith apples into 1/2-inch cubes.

In a medium saucepan, combine the diced apples, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cardamom, 1 tablespoon lemon juice, and 1/4 cup water.

Bring the mixture to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until the apples are tender and the mixture has thickened. Remove from heat and cover to keep warm.

While the compote is simmering, prepare the pancake batter. In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

In a separate bowl, whisk together 2 cups buttermilk, 2 large eggs, 3 tablespoons melted butter, and 1 teaspoon vanilla extract.

Pour the wet ingredients into the dry ingredients and stir just until combined. Small lumps are okay - do not overmix.

Let the batter rest for 5 minutes while you heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with remaining batter.

Serve the pancakes immediately, topped with the warm spiced apple compote and a drizzle of maple syrup.