Apple Cinnamon Pancakes

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 eggs
2-1/2 cups milk
1/4 cup butter, melted
2 tbsp pure maple syrup or packed brown sugar
1-1/2 cups shredded apple (about 2 large)
2 tbsp butter for cooking (approx.)

Method

  1. In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt.
  2. In separate bowl, whisk together eggs, milk, melted butter and maple syrup. Pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).
  3. In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup batter per pancake into skillet. Cook for 2 minutes or until bubbles break in batter but do not fill in. Turn and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.

Makes 6 servings.

Source: Manitoba Dairy Farmers

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A Mediterranean-Fusion of French and Middle Eastern Dessert

Ingredients

1-1/2 cups flour
6 tablespoons butter
1 egg

Filling

scant 1/2cup butter
7 tablespoons sugar
1 egg, beaten
scant 1 cup ground almonds
2 tablespoons flour
2 tablespoons orange-flower water
12-13 fresh dates, halved and pitted
4 tablespoons apricot jam

Method

  1. Preheat the oven to 400°F. Place a baking sheet in the oven.
  2. Sift the flour into a bowl, add the butter and work with your fingertips until the mixture resembles fine bread crumbs.
  3. Add the egg and a tablespoon of cold water, then work to a smooth dough.
  4. Roll out the pastry on a lightly floured surface and use to line an 8-inch tart pan. Prick the base with a fork, then chill until needed.
  5. To make the filling, cream the butter and sugar until light, then beat in the egg. Stir in the ground almonds, flour and 1 tablespoon of the orange-flower water, mixing well.
  6. Spread the mixture evenly over the base of the pastry shell. Arrange the dates, cut side down, on the almond mixture. Bake on the hot baking sheet for 10-15 minutes.
  7. Reduce the heat to 350°F. Bake for another 15-20 minutes until light golden and set.
  8. Transfer the tart to a rack to cool. Gently heat the apricot jam, then strain. Add the remaining orange-flower water.
  9. Brush the tart with the jam and serve at room temperature.

Makes 6 servings.

Source: Healthy Mediterranean Cookbook

Hearty Pancakes with Blueberries, Grains and Seeds

Ingredients

75 grams teff grain, grind into flour in a spice mill
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups buttermilk
3 tablespoons canola oil
1 cup cooked millet
3 tablespoons chia seeds
6 oz blueberries tossed with 1/2 tsp all-purpose flour
butter, maple syrup and additional blueberries to serve

Method

  1. Sift together the teff flour, wheat flour, baking powder, baking soda, salt and sugar (if using sugar).
  2. In a medium bowl, beat together the eggs, buttermilk, oil, and vanilla. Quickly whisk in the flour mixture and fold in the chia seeds and millet.
  3. Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancake batter by the scant 1/4 cup onto the hot pan or griddle. Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter. Cook until bubbles break through and turn the pancakes. Cook for about 1 minute on the other side, until lightly browned. Remove to a rack. Serve with maple syrup, butter and additional blueberries.

Makes 14 to 15 pancakes

Source: The New York Times

Steamed Fish Fillet Marinated with Orange, Ginger and Onion

Ingredients

4 large whitefish fillets, skinned (about 6 oz each)
juice and zest of 1/2 medium orange
1/2-inch piece fresh ginger, grated
2 garlic cloves, crushed
4 green onions, shredded
1 medium orange, segmented
4 Tbsp dry white wine
2 Tbsp butter
1 Tbsp fresh chives, chopped

Method

  1. Rinse the fish under running water and pat dry. Place in a shallow glass dish. Mix half of the orange juice and zest, the ginger, garlic, green onions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally.
  2. Remove the fish, orange and scallions from the dish, reserving the marinade, and place in a wax paper-lined steamer tier. Cover with a tight-fitting lid and steam for 10 to 15 minutes.
  3. Meanwhile, pour the marinade into a small saucepan with the remaining orange juice, zest and the wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from the heat. Stir in the butter to give a glossy sauce and add the chives.
  4. Serve the fish on warm plates with the sauce. Garnish with fresh chives and orange segments and serve with freshly cooked rice.

Makes 4 servings.

Source: Steam Cuisine

Pancakes with Blueberries and Oats

Ingredients

1-1/2 cups water
1/2 cup steel cut oats
1/8 teaspoon sea salt
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup milk
1/2 cup Greek yogurt, vanilla flavor
1 cup frozen blueberries
fresh strawberries and blueberries to serve
agave nectar or maple syrup to serve

Method

  1. In a medium pot bring water to a boil and add steel cut oats and salt. Reduce heat to a low simmer and cook until oats are tender, about 10 minutes. Remove from heat and set aside.
  2. In a medium mixing bowl combine whole wheat flour, baking powder and soda, egg, milk and yogurt. Mix until a batter is formed. Gently fold in blueberries and cooked oats.
  3. Heat griddle or non-stick skillet heated over medium and coat with cooking spray. Spoon one quarter cup of batter onto surface and cook until pancakes begin to bubble and are slightly golden, about 2 – 3 minutes per side, working in batches if needed.
  4. Serve pancakes with fresh berries and syrup.

Makes 2 to 3 servings.

Source: Hong Kong magazine