Imagine plucking a big, red apple out of the tree.
Take a bite and let the taste explode in your mouth, while the juices trickle down your throat. September is a time of abundance: abundant beauty, abundant colour, abundant splendour, abundant opportunity to enjoy life and share your joy with other. It’s Better Breakfast month, which is ironic when, for many people, it’s the start of the school year. Rushing out of the door, juggling your coffee cup under your arm, keys in hand, getting to the car without getting soaked in the pouring rain. No time for breakfast? Apples are the answer.
What To Do To Go With The Flow of The Changing Season
- Go apple picking or drop by the orchard or the market. Share your apples at work; hand them out to people you meet, and/or donate apples to the food bank.
- Make breakfast for a friend that you haven’t seen for a while. Start the conversation by asking him/her about three wins experienced since you last saw each other. Celebrate – apple pancakes and bubbly go very well together. I don’t do much cooking, but these make me look like a wizard in the kitchen. See my Apple Pancake recipe below.
- Enjoy every moment of the summer by savouring the abundance of the harvest: apples, tomatoes, cucumbers, squash, etc.
- Meditate or list the abundances in your life and all the ingredients that add ZEST to it every day.
Apple Pancakes with Maple Syrup Butter
Ingredients:
- 1 1/2 cups self-rising flour
- 1/2 cup superfine sugar (I use 1/4 cup)
- 1 tsp ground cinnamon
- 1 egg
- 1 cup milk
- 2 apples, peeled and grated (that’s the magic)
- 1 tsp butter Maple Syrup Butter
- 3oz butter, softened
- 3 tbsp maple syrup
MAKES 18 PANCAKES TO SERVE 4-6 (I always double the recipe)
Method: Mix the flour, sugar, cinnamon together in a bowl and make a well in the center. Beat the egg and the milk together and pour into the well. Using a wooden spoon, gently incorporate the dry ingredients into the liquid until well combined, then stir in the grated apple. Heat the butter in a large nonstick skillet over low heat until melted and bubbling. Add tablespoons of the pancake mixture to form 3 1/2 inch/9 cm circles
Cook each pancake for about 1 min, until it starts to bubble lightly on the top and looks set, then flip it over and cook the other side for 30 seconds, or until cooked through. The pancakes should be golden brown; if not, increase the heat a little. Remove from the skillet and keep warm. Repeat the process until all the pancake batter has been used up (it is not necessary to add extra butter). To make the maple syrup butter, melt the butter with the maple syrup in a pan over low heat and stir until combined. To serve, place the pancakes on serving dishes and spoon over the flavoured butter. Serve warm. Recipe from Brunch by Jennifer Donovan Let’s chill out, eat apple pancakes and not take life so seriously.
Copyright © 2018 Linda Babulic