SWISS APPLE PANCAKES

I've never been to Switzerland, so I really have no history or information behind this delicious pancake recipe other than that I adapted it from The Swiss Cookbook by Nika Standen Hazelton.  This is the only recipe I've ever made from it,  so I am really not prepared to make any recommendations, but how can a book with a photo of a pile of Toblerone bars on it be bad?

I've made this recipe many times, usually on Sunday mornings when I am in the mood for something different.  I've always followed the recipe directions and made one giant apple pancake which then gets cut into wedges and served hot with maple syrup.  It's a nice idea, but very impractical because it is extremely difficult to flip a huge apple laden pancake over neatly.  So this morning I managed to be innovative and make mini (or rather, normal size) pancakes using my two smaller cast iron pans.  The trick is to use a conservative amount of batter so the top isn't too runny when it's time to flip it.  Success!  and the pancakes brown nice and evenly instead of the usual burned patches in the centre that I get when make the giganticos.  My version is wheat free, contains less sugar and the flour is soaked overnight in buttermilk.  Breakfast goodness.

SWISS APPLE PANCAKES

2 cup organic whole spelt flour

1 cup organic light spelt flour

1 1/3 cups organic buttermilk

1 tsp sea salt

4 organic eggs, well beaten

3 Tbsp coconut sugar

1 tsp ground organic cinnamon

2/3 cup organic apple juice (I used freshly juiced)

3-4 organic apples (I used cortlands), peeled, cored and sliced thinly

1/4 cup organic butter

Method:  The night before you want to make these pancakes, combine the flour and buttermilk in a bowl and stir until all the flour is moistened.  Allow to rest overnight on the counter.

     The next morning, add the eggs, sugar, cinnamon, and apple juice.  Whisk until smooth.  Melt some of the butter in a small cast iron skillet.  Pour the batter into the skillet so that it coats the bottom of the pan in a 1-2 cm layer.  Top with the apple slices.

  Fry until golden brown.  Flip and brown the other side.  Serve hot with maple syrup or I've even heard of them being served with sour cream and currant jelly.  Yum.  Repeat with remaining batter. 

Oatmeal Blueberry Pancakes

These pancakes get made very often in our house.  Whole grain goodness, made even better with the addition of blueberries.  Great topped with maple syrup, fruit jam or applesauce. Sometimes I even add a wee bit of spirulina to the batter too.

OATMEAL BLUEBERRY PANCAKES

1 cup organic oats

1 1/4 cup organic whole milk (you can also use rice/soy milk)

1/2 cup organic whole wheat flour

1 tsp baking powder

pinch of sea salt

1 organic egg

2 tsp organic vegetable oil

1 Tbsp milled organic flax seed

1/2 cup organic fresh or frozen blueberries

1 Tbsp maple syrup

organic butter

Method: Combine the oats and milk in a mixing bowl and allow to stand and soak for 10 minutes.  Whisk in the egg, oil and maple syrup.  Sift in the flour, baking powder and sea salt. Stir in the flax seed and blueberries.

     Heat a cast iron skillet over medium heat.  Add a dab of butter to pan, swirl it around and then pour in about 1/4-1/2 cup batter, shake pan to distribute the batter and cook for about 2-3 minutes or until the edges begin to dry out a bit and little bubbles start to form on the surface.  Flip and cook the other side 1-2 minutes.  Serve hot!