It is time for a childhood favourite: my mother's apple pancake that I used to eat with a loads of cinnamon sugar. However, I felt I shouldn't eat so much of sugar, so I decided to fool myself and cooked a cinnamon syrup. I hardly think that I consumed less sugar that way, but who cares on a rainy morning!
Ingredients:
for the pancake:
100 g flour
1/2 teaspoon baking soda
1 egg
1 apple
140 g yoghurt
1 tablespoon molten butter plus extra for frying
1 teaspoon vanilla pasta
for the syrup:
100 g cane sugar
100 g water
1/2 teaspoon corn starch
1 teaspoon cinnamon
Grate apple. For the pancakes mix the ingredients together until smooth. Heat a frying pan and pour a ladle of the batter into the pan. Cook for 2-3 minutes or until bubbles appear on the surface, then turn and cook for a further 1-2 minutes or until golden. The batter makes 3-6 pieces depending on its size. I usually do not add any sugar to the batter, because we eat it with loads of syrup, but feel free to add some.
For
the syrup bring cane sugar with cinnamon and water to the boil.
Dissolve cornstarchin a little cold water and whisk to the boiling
syrup. Cook for another minute. Be careful while doing it and please use
a tall saucepan!
Banana, coffee and carob syrup...and do not forget to add the chopped dark chocolate, like me!
Ingredients:
180 g butter
200 g dark muscovado sugar
2 tablespoons carob syrup
2 tablespoons espresso
1 tablespoon sherry
2 teaspoon baking soda
3 eggs
250 g ripe banana
150 g coarsly chopped dark chocolate
120 g flour
180 g ground hazelnut
Preheat the oven to 180°C. Cream room temperature butter with sugar until fluffy, add carob syrup, coffee, sherry and baking powder and stir until well combined. Stir in eggs one by one, finally add flour, ground hazelnut and coarsly chopped dark chocolate. Pour batter into a floured cake mold and bake for 45-60 minutes. Serve with cream cheese and carob syrup.
