I decided to take advantage of this slow rainy morning and start the day with autumn style pancakes for some soothing deliciousness. The cooking process will make your kitchen sing, as the spicy smell of turmeric, ginger and cinnamon is golden to your nose. If autumn was a smell, it would be the comforting warm aroma of these spices gently simmering away in a pot. These pancakes are topped with fresh figs and sweet caramelized apples and oozing syrup that will give that extra autumn depth. My favourite part is cooking the purée for the batter, the deep orange velvety goodness is amazing just on its own and can be used for many other things than just pancakes. It’s a great base for soups, porridge or savory muffins and bread. This recipe calls for darker slow mornings on cozy fall days…

Spicy autumn Puree ingredients

  • 1/2 medium-sized sweet potato
  • chunk of fresh turmeric root (about 1cm x 3cm)
  • chunk of fresh ginger (about 1cm x 3cm)
  • 1 tsp cinnamon
  • 1 tbsp butter
  • pinch of salt

Pancake Batter

  • 1 tsp butter
  • 1 banana
  • 100ml spelt flour (any flour will do) * The spelt gives a robust texture
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 150ml oat milk (any milk will do)
  • 1 tbsp melted butter
  • 2 egg

Garnish: fresh figs, oven baked apples, almond flakes, golden syrup

Oven baked apples (No measuring needed)

  • Seasonal apples (Halved)
  • Butter
  • Brown Sugar
  • Cinnamon

Begin by making the caramelized oven apples. Preheat oven to 180 celsius degrees. Halve the apples on a baking tray. On each apple sprinkle enough brown sugar, cinnamon so the surface is gently covered. Add a little piece of butter on top of each apple and place into the oven for about 30 minutes until soft and golden.

Pancake directions

In a medium heated sauce pan, add a dollop of butter and the roughly chopped sweet potato, ginger and turmeric. Saute gently until the sweet potato begins to soften, add a pinch of salt and cinnamon to the mix. When the pan starts to dry out add a few drops of water to help steam the ingredients. Place the lid on and cook until soft throughout.

Remove the pan from the heat and add the oat milk to the mixture. Blend the mix with a hand-held blender into a soft orange paste. Taste the mixture at this point as its simply amazing!

Meanwhile, in a large bowl mush a banana with a fork. Add in the flour/baking powder/melted butter and eggs. Stir in the turmeric ginger mixture. Leave to rest for 15 minutes before you begin frying the pancakes on a non-stick pan. Cook each pancake for a few minutes on both sides and stack in piles.

Serve the pancakes with the warm apples, fresh fig slices, almond flakes and a drizzle of golden syrup.

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A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.

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