Blue Corn-Pinon Pancakes with Apricot-Pinon Compote

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Great recipe, I did add a bit more blue corn flour and less regular flour to make them thicker, I also threw in some pecans with the pine nuts. Instead of dried apricots, I just used an apricot preserve in the compote(it was a lot quicker. Everything turned out fine. I will use this recipe again.

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First, my apologies to you, dear reader, and to the chefs, in that I didn't follow this recipe exactly as written. I was short some pine nuts but bravely proceeded anyway. Also, we always use home-ground whole wheat in our pancakes instead of white flour and did here too. That said, everyone liked both the compote and the flavor of the pancakes. The compote contributes to a particularly lovely presentation. The batter (and this may be my fault for the reasons listed above was just too fluid - so I added more flour and a tad more baking powder. The pancakes didn't rise much in spite of the extra b.p., but since the flavor was great a double stack disappeared with only a couple leftover for our grateful dogs