Autumn windfalls and other bits – part three
At the weekend I got together with a couple of my favourite people who I’m going on an adventure with in November to Myanmar (Burma). They are both old friends of mine but hadn’t met each other before! To help this first introduction/planning meeting go well I wanted to cook up a tasty breakfast.
I still had rhubarb, apples and blackberries left from the garden so that was my starting point. I came up with blackberry american pancakes and spicy stewed rhubarb and apple.
The day before the breakfast I made up some stewed rhubarb and apples chopped into small pieces put into a pan with a dessert spoon of honey, seven cloves and a large cinnamon stick and simmered until the fruit softened. I let it cool down and popped it in the fridge with the spices left in as the flavour will mature and deepen with a bit of time and it can be warmed through when you want to eat it.
Blackberry American Pancakes
- First of all separate three eggs. I do it via the method shown above but do whatever works for you!
- Place 12oz gluten free plain flour, 1tsp xanthin gum, 2tsp gluten free baking powder and 3tsp of sugar (add more sugar if you have a sweet tooth) into a large bowl.
- Whisk the egg yolks and 16 floz milk into the dry ingredients to create a batter.
- Fold in the blackberries (or another soft fruit) as much or as little as you have.
- Whisk the egg whites to a stiff peak.
- Gently fold the egg whites into the batter trying not to knock out too much of the air.
- Heat a large frying pan or griddle to a moderate heat and oil slightly. Drop a dessert spoon of mixture into the pan for each pancake and leave for the batter to set then flip over and brown off the other side.
Eat straight away with the stewed fruit and some natural yogurt, or syrup and bacon. They are also good with butter on. They will keep for a day or so in an air tight tin.
