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1
Prepare the compote: Warm the butter in a small skillet over medium heat.
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2
Stir in the pine nuts and saute until lightly toasted, about 2 minutes.
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3
Watch the nuts carefully; they will continue cooking off of the heat and can burn easily.
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4
In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water.
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5
Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes.
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6
Stir in the pine nuts.
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7
Keep the compote warm or let it cool to room temperature.
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8
Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground.
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9
Avoid processing the nuts so long that they turn to butter.
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10
Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms.
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11
Spoon the mixture into a large bowl and stir in the butter until it disappears.
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12
Add the eggs, milk, almond extract, and remaining nuts.
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13
Warm a griddle or a large heavy skillet over medium heat.
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14
Pour a thin film of oil onto the griddle.
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15
Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss.
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16
A generous 3 tablespoons of batter will make a 4-inch pancake.
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17
Make as many cakes as you can fit without crowding.
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18
Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes.
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19
Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer.
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20
Repeat with the remaining batter, adding a bit more oil to the griddle as needed.
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21
Serve the pancakes immediately, accompanied with the warm compote.
