Buckwheat Pancakes with Saffron-Spiced Apple Compote

Combine saffron threads with 3 tablespoons warm water in a small bowl. Let steep 10 minutes until water turns golden and fragrant.

Peel, core, and dice apples into 1/2-inch pieces. You should have about 3 cups diced apple.

Combine diced apples, saffron water, white sugar, and ground cinnamon in a medium saucepan over medium heat. Stir to combine.

Cook, stirring occasionally, for 15-18 minutes until apples soften and liquid reduces to a jammy syrup. Remove from heat and stir in lemon juice and 1 tablespoon butter. Set aside.

In a large bowl, whisk together buckwheat, all-purpose flour, baking powder, salt, and 1 tablespoon white sugar.

In a separate bowl, whisk eggs with whole milk until combined. Stir in melted butter.

Pour wet ingredients into dry ingredients. Stir gently until just combined — a few lumps are fine. Do not overmix.

Heat a non-stick pan or griddle over medium-low heat. Lightly grease with butter.

Pour 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form on surface and edges look set.

Flip carefully and cook another 1-2 minutes until golden brown and cooked through. Transfer to a warm plate.

Repeat with remaining batter, adjusting heat if pancakes brown too quickly. Should make 8 pancakes total.

Stack 2 pancakes per plate. Spoon warm saffron apple compote over and around the pancakes.

Finish with a drizzle of honey. Serve immediately while pancakes are fluffy and compote is warm.