Thursday, August 21, 2014

Fighting the winter blues: Apple cinnamon pnacakes with vanilla blueberry sauce.

The days are getting longer and buds are springing up in the garden. While these are indicators that spring is coming, it is still REALLY BLOODY COLD. My fingers feel like they are in a constant state of chill and I have given up even pretending that I am moderating the heat in my house (it's ALL the way up ALL the time!). Today, because I crazy (and blah blah heart health maintaining fitness blah blah), I went for a swim. Who does that when it is 13 degrees outside? I clearly need some sort of professional help.

After that swim I felt cold, miserable, a little bit fitter and very very hungry. I wanted something sweet and hot but not too unhealthy, so I grabbed a bunch of stuff from the fridge and pantry and made these delicious morsels:

They are without a doubt the most divine pancakes I have ever made in my life! And, since they contain two different fruits, they are basically a health food. Plus cinnamon is an anti-inflammatory and I'm sure I read somewhere that vanilla is good for something. I am on to a winner!

 So I don't forget the recipe, I am writing it down here. Would it be bad to have it again for breakfast tomorrow? Surely something that feels so right could never be wrong...

Apple cinnamon pancakes

1 cup plain flour
2 tsp baking powder
1 granny smith apple, peeled, cored and grated
3/4 cup milk
1 tsp cinnamon
1 free-range egg, beaten

Mix dry ingredients. Add grated apple and wet ingredients. Cook over medium-high heat until golden, 3-4 minutes per side.

Vanilla blueberry sauce

1 cup frozen berries
1 cup water
1 tsp vanilla essense
1/4 cup sugar

Bring to the boil in a small saucepan then reduce the heat to a simmer. Cook until the berries have broken down and the sauce is of the desired thickness (about one hour for me but I have a very slow electric cooktop).


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