WHISKEY APPLE CAKES
with Windy Point
Buckwheat, Rye, Blue Corn and Hazelnut Meal, beautifully capturing tart fresh apples.
When you want to do fall.
The beauty of this recipe is not just how pretty the apples are in the cakes, but how the apples caramelize, deepening and sweetening on the griddle.
Our heritage grains are stone-ground, so you get all of the flavor and nutrition that farmers spent thousands of years developing.
2/3 C or 90g Windy Point Pancake Mix
1/2 C or 120g Whole Milk
2T or 25g Butter
1 Semi-Tart Apple (such as Braeburn, Jonagold, or Sweet Sixteen)
Melt butter (go ahead and brown it if you feel extra lumberjack today).
Beat with egg, milk & whiskey.
Add Windy Point Pancake Mix.
Slice the apple thinly - crosswise, to preserve the round shape and star pattern. (Remove any seeds as you go).
Pour batter onto a hot (375-400) ungreased cast iron or non-stick surface.
Lay one apple slice in the center of each circle of batter.
Flip when the edges set.
Pair with Rye Whiskey, if you’re making midnight pancakes for grownups,
Or a smoky black tea, such as Lapsang Souchong.