On Our Table: Fall Flapjacks with Bourbon-Pecan Butter and Apple, Sorghum and Bourbon Syrup

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Fall in the Bluegrass ushers in a bounty of harvested flavors, and recipes tend to take a heartier spin. Parcel out some apples from a bushel picked fresh from a local orchard in this crowd-pleasing fall flapjack stack. Infuse warmth and create toppings to elevate common dishes. Each topping recipe provides suggestions for uses in other dishes, so no need to hold back – make a whole batch!

* Note: Bourbon is considered raw in recipes in which it has not been heated and therefore is not to be consumed by anyone under 21. All these recipes can be made without bourbon.

Fall Flapjacks

Ingredients:

• 1 3/4 cups all-purpose flour

• 3 tablespoons sugar

• 2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 1/4 teaspoon freshly ground nutmeg

• 3 tablespoons unsalted butter (more as needed for skillet)

• 2 large eggs, room temperature

• 1 1/4 cups milk, room temperature

• 1/2 teaspoon vanilla extract

Bourbon Pecan Butter

This highly versatile topping can be served on pancakes, waffles, biscuits, pork chops and sweet potatoes. (Recipe for adults 21 and over.)

Ingredients:

• 1/2 cup butter, softened

• 1/3 cup coarse chopped pecans, toasted

• 2 tablespoons bourbon

Method:

Toast pecans by spreading evenly on a baking sheet and placing into a 350 degree oven for about five minutes or until aromatic. Watch closely, as they can become scorched fairly quickly. Let cool.

Soften butter by either leaving on countertop a couple of hours or placing over a warm water bath, watching carefully to avoid melting. Butter is softened when pressed easily between thumb and forefinger.

In a small mixing bowl, combine softened butter and toasted pecans. Stir bourbon into mixture. Use immediately or cover and store in the refrigerator up to two weeks.

Apple, Sorghum and Bourbon Syrup

Ingredients:

• 2 tablespoons unsalted butter

• 3 apples, sweet-tart apples, peeled and sliced into wedges

• 3 tablespoons sorghum

• 2 tablespoons bourbon

• 1/4 teaspoon coarse salt

Method:

In a medium skillet, melt butter over medium heat. Add apples then cook until golden brown on each side, about six minutes total.

Stir in sorghum and salt. Reduce heat to low. Add bourbon, simmer until apples are soft, about five minutes.

Serve warm on top of pancakes, waffles or ice cream.

Serves four. ss

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