G was feeling better this morning so we tried making more solid food. We had a few chestnut apples left in the fridge so I worked with this recipe for apple pancakes.
For two people with small appetites, I used:
- 3/4 cup of flour
- An egg
- 1/4 tablespoon of baking powder
- 1/4 teaspoon salt
- 3 chestnut apples (Should have used more! Do not be lazy!)
- 1/8 cup sugar
- 3/4 cup quinoa milk
- Some cinnamon
- Grate the apples, and salt them as you go along to prevent them from browning. Remember the apples are salty now, so you have to adjust the amount of salt you mix into the flour later.
- Sift the flour into a big bowl, and mix in the salt, baking powder, and sugar.
- In a separate bowl, mix the egg and the quinoa milk.
- Throw the egg milk mixture into the big bowl of dry ingredients.
- Throw in the grated apples. Mix.
- Throw in a little bit of cinnamon, or skip this altogether if you don’t like cinnamon.
- Heat a flat pan. Add a layer of olive oil or butter.
- Spoon the batter carefully onto the pan; flip the pancake when the bottom starts to brown.
- Serve with a little bit of honey, and garnish with some criticism (“too salty”) like a good Chinese woman.
And after all that work, I found leftover blueberries in the fridge. Grr!!