Where shall I start? I sincerely apologize for such a delay in posts. It's been very cold and I've been unmotivated to share what I've been cooking with you all. I've spent loads of time in the kitchen, but I don't have much to show for it: no memorable meals and no great photography, either. The reason I've been in the kitchen so much is because of my 16 month old daughter and her blossoming palate. I make nearly all her foods and most of it has been vegetarian. I've tried a few bites of organic chicken here and there, but she's simply not interested. I don't blame her. I absolutely cannot make chicken taste edible. All of Gabby's favorite foods involve the pressure cooker which as you might know, turns food into mush, which is perfect for a baby, but not so nice from a photographic standpoint. I've been in a bit of a food rut, as well, because of all the dried beans and lentils I've been binging on. Since so much time goes into planning and preparing Gabby's meals, I am spent when it comes to deciding what David and I will eat. Naturally, we end up eating Gabby's food, just for convenience's sake. That's where I've been for the last two months and I'll let Erin explain away her absence to you in the near future.
So, out of frustration and tiredness of yet another meal of beans and brown rice, I turned here where I found this and set about making it. I already had the perfect topping, the cooked apples are Gabby's favorite. I mix it with her oatmeal in the mornings, and she can't get enough. Neither can I, to be honest.
These pancakes turned out beautifully, thanks to my trusty cast iron pan. I skipped the lemon curd part of the recipe, as it seemed fussy and for pancakes, this recipe already asked for the dirtying of 3 bowls plus a hand-mixer. I like the effects, though, because the beaten egg whites become fluffy which carries over those effects into the batter and the finished pancakes. Apple topping recipe after the jump.
makes 4 servings
2 apples (I always use Golden Delicious)
1/8 cup of water (I tend to just eyeball it, and it ends up being a splash of water)
cinnomon and brown sugar to taste
Instructions: Peel and core apples. Slice into thin, small dice. Put apple pieces into a heavy bottomed saucepan with the water. Cook with lid in place over medium heat. Cook until desired tenderness and keep an eye on the water level. If water cooks off before apples are soft enough, add another 1-2 tablespoons of water to keep apples from drying out. Once apples are soft enough to your tastes, then, use a potato masher to mash and add cinnamon and brown sugar to taste. Spoon over pancakes, into oatmeal, or whatever strikes you.
Thursday, January 15, 2009