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Saturday, March 02, 2013

Breakfast of Paleo champions

Almond and hazelnut flour pancakes with fresh cream and frutti di bosco

Take

three oz of almond meal
on oz of hazelnut meal
about 1 or 2 tbs of rice flour (to stabilise)
2 tsp baking powder
1/2 tsp salt
2 packets/tsps of sweetener or a tbs honey
2 eggs
heavy cream
tsp vanilla
1/2 tsp cinnamon powder

Whipped cream
frozen or fresh frutti di bosco. (It's an Italian thing you can buy at all the supermarkets here, a combination of raspberries, blueberries, red currants and blackberries, and sometimes strawberries depending on the season. Any frozen or fresh berries will substitute.)

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Combine all dry ingredients in a bowl, add the eggs, honey and vanilla and mix with a fork. Add enough cream to reach the desired consistency. (Pancake batter should not be runny but not be like muffin dough...somewhere in the middle.)

Heat a tbs or so of butter in a pan over a very low heat. Butter burns at a low temperature so keep it down. Drop in the batter and cover the pan.

While the pancake is cooking/baking, whip the cream to a stiff peak. Warm the berries in a pan over a low heat but watch them carefully so they don't stick. You don't want to cook them, but basically just thaw and soften them. When they're ready, allow to cool for a minute and fold them into the whipped cream.

Flip your pancake.

When it's done, it should fluff up and be very cake-y.

Lob onto a plate and cover generously with the cream.

Eat.


Also good with creme fraiche or double cream.

Oh baby!



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