An autumn drive to Taos will more than reward you with the vibrant foliage of cottonwoods along the Río Grande and aspens in the high country. Add to the delights a meal at Medley, where chef and owner Wilks Medley lets local purveyors inspire menus that feature a “modern spin on nostalgic classics.” Uninterrupted mountain views from the restaurant patio complete the dream. He shares this pancake dish for a decadent breakfast or brunch filled with fall flavors.


2 cups all-purpose flour

½ cup sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

3 eggs

1 cup heavy cream

15 ounces pumpkin puree

1 cup grated Honeycrisp apple

3 tablespoon melted butter, plus
more for cooking


2 tablespoons butter

2 cups peeled and diced Honeycrisp apples

1 cup golden raisins

1 cup diced red bell pepper

½ cup brown sugar

1 cup dry white wine

2 tablespoons whole-grain mustard

½ teaspoon prepared horseradish

¼ teaspoon smoked paprika

1 teaspoon salt, or to taste


½ teaspoon caraway seeds

1 cup crème fraîche

Pinch of kosher salt

Serves 6


1. In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices until well combined.

2. In another medium mixing bowl, combine the eggs, cream, pumpkin puree, and grated apple.

3. Slowly add the dry ingredients to the wet ones, whisking continuously until batter is smooth. Stir in the melted butter and mix well.

4. Heat a large sauté pan or griddle over medium heat and lightly butter. Ladle about ¼ cup of batter into the pan to form each cake. Cook for about 2 to 3 minutes on each side, then set aside and keep warm. Continue until all the batter has been cooked.


1. Melt the butter in a medium-size saucepan; add the apples, raisins, and red pepper. Cook over medium heat until softened, about 5 to 7 minutes.

2. Stir in the brown sugar, wine, mustard, horseradish, paprika, and salt.

3. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the liquid has cooked down and become
very syrupy.


1. Toast caraway seeds on a cookie sheet in a 350° preheated oven for about 3 minutes, until fragrant.

2. Transfer the seeds to a spice blender and pulse until very fine.

3. In a medium mixing bowl, whisk together the crème fraîche, caraway seeds, and salt. Refrigerate until serving.


1. Lay three griddle cakes on each plate, overlapping them slightly.

2. Top each cake with 1 tablespoon of chutney. (Reserve remaining chutney in refrigerator for up to 2 weeks.)

3. Finish with a liberal drizzle of the caraway crème fraîche.

Read more: This recipe originally appeared in "Autumn Brings Delicious Pumpkin Dishes" by Chef Johnny Vee.