Monday, September 21st, 2009
Apple Power Pancakes with Spiced Apple Syrup
I’ve been overdoing it a bit on the running front, what with the Bristol 1/2 followed immediately by the Monster Duathlon, so Mark has enforced a week’s rest on me – probably a good idea as I now feel full of beans and raring to go for my run later today. So I dedicated this weekend to more apple harvesting and feeding the family with delicious apple-related meals, whilst Mark provided the ”dad’s taxi service” to rugby, football, triathlon club etc. I’ve made the following so far:
- 20 pots of apple, apricot and ginger chutney -I’m not going to post the recipe until I know that it is good (need to wait for the chutney to mature for a while before I can really tell).
- 3 litres of deliciously sweet apple juice (juiced in my new juicer) – a very messy but surprisingly satisfying process!
- an apple and apricot crumble – very nice pud after our roast pork last night (with apple sauce of course!) – recipe to follow
- fab apple power pancakes – these were really, really tasty and packed with nutrients to power you through hours of sport-related activity or to wolf down after a massive morning bike ride, as Mark did on Sunday morning before the rugby session (no peace for the wicked!)…. here’s the recipe, it makes about 15 or so pancakes which is plenty for 4 people:
Apple Power Pancakes with Spiced Apple Syrup
- 400ml semi-skimmed milk
- 1 tbsp sunflower oil or melted butter
- 3 tbs caster sugar
- 2 eggs
- 120 g porridge oats
- 200g plain flour
- pinch salt
- 1/2 tsp ground ginger
- 2 tsp baking powder
- 3 large bramley cooking apples, peeled, cored and diced into quite small pieces
- 40 g butter
- 1-2 tbs sugar
- 1/2 tsp cinnamon or mixed spice
- Put the milk, eggs, oil and sugar into a bowl and mix together.
- Add the porridge, flour, baking powder, ground ginger, salt and 1 diced apple and mix until you have a thick, smooth batter.
- Make the syrup – melt the butter, spice and demerara sugar together in a small saucepan and then add the two remaining diced apples. Saute gently for a couple of minutes until the apples are soft but still have their shape.
- Heat a frying pan. Add a knob of butter and then spoon in a few mounds of pancake mixture (about 1 tablespoon of mixture makes a nice little round pancake about the size of a drop scone). Heat gently until you see a few air bubbles forming on the surface and then flip over to cook the other side for a minute or two, until cooked through.
- Serve the pancakes (about 3 per person) with the spiced apple syrup poured over the top and perhaps some more demerara sugar sprinkled over the top if you are feeling like that extra boost to power you through the day!
Hi,
I may have mentioned b4, but I’ve got a challenge/long distance walk to do next March. Are there any foods you could suggest I bring with me? I shall be walking from Loch Lomond to London via Leeds, then on to Reading. 500+ miles if Google are to be believed. I shall be staying in my trusty 1 man tent, and cooking everything myself, so Lightweight is a must. I guess weigh nothing but give me loads of energy/muscle power would be ideal. I’m doing this for two charities and also for First Aid awareness. Please take a look at http://blethyn.blogspot.com/ or my web for more details.
Thanks for your time
Steve Blethyn
I also meant to say that I’ll be trying the apple power pancakes this week, but got a bit distracted
)
These sound amazing!! And do post the recipe for the chutney, I love chutney!
Hi Steve – your challenge sounds brilliant. I’ll go through to your blog and contact you with some meal ideas.