Apple pancake with cinnamon syrup

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!

Waffles with cinnamon syrup

Sometimes a flavour or a fragrance just gets me going and I gotta get to the kitchen and preapare something with it. Today it was impossible to escape from the irrisistible spice: cinnamon. I was wondering around what I should make, should I bake or cook something spicy. Then I felt it that it has to be something velvety that strokes your throat, something that tastes intensly cinnamony and it is warm. So quickly I baked a couple of waffles and cooked a rich cinnamon syrup. Yum!

Ingredients:
for the waffles:
150 g flour
70 ml milk
200 ml cream
2 tablespoons vanilla sugar
70 g butter
3 eggs
pinch of salt

for the syrup:
100 g cane sugar
100 g water
1/2 teaspoon cornstarch
1 teaspoon ground cinnamon

For the waffles sift flour, add 1 tablespoon vanilla sugar, melted butter, egg yolks and a pinch of salt. Add milk and cream and whisk everything together, the result should be a smooth batter. Beat egg whites to stiff peaks with the leftover vanilla sugar and fold into the batter. Chill for 30 minutes then bake them in a waffle maker.

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-coconut pancake with mango

Well, it seems that I am really getting comfortable with this no sugar, no white flour way of life, though I am happy to know that it is gonna end in a few weeks. What bothers me most is that I actually may not bake and therefore no experimenting with new combinations. But it is totally okay to be without chocolate, it is not that challenging as I expected. After all a nice cup of tea warms you just perfectly well after a long walk in the snow. It doesn't stroke your soul quite as nice as a velvety hot chocolate, but still! On the other hand it is so challenging to prepare a sweet treat that is actually absolutely yummy and you do not miss sugar, honey or any kind of syrups. I was afraid of these pancakes, but they convinced me! These are definietly a keeper and they might even make their way to the all time favourites.

Ingredients:
2 bananas
100 g buckwheat flour
50 g shredded coconut
1 egg
100 g coconut milk
100 ml milk (i used oat milk)
1 teaspoon baking powder
1 tablespoon rapeseed oil
1/2 teaspoon butter
1 mango
1 blood orange

Peel and cut one of the bananas in chunks and puree with the coconut milk. Pour mixture into a bowl and add buckwheat flour, shredded coconut, bakind powder and milk. Whisk it together. Depending on the consistency of the coconut milk and the type of the other milk you use, you might need more or less of it. Finally stir in rapeseed oil. Peel and slice the other banana. Bake pancakes over medium heat and if you like add a few slices on top of the batter and when you flip them over, the banana is going to caramelise a little. Take the rest of the banana, the diced mango and sautee in butter for a few minutes, add blood orange juice and cook until reduced. Serve the fruit ragu with the pancakes and few fresh mint leaves.