Instead of complaining about the fact that summer simply might not show up this year, we shall come up with alternative plans that will spare us all the moaning. OK, it might actually be all very well for me to talk here, sitting in my garden (yes, I do have a garden indeed – maybe this is the best things among all of my #Londonlea adventures), wearing shorts just now as I am typing these words.
But believe me, you pitiful people in Germany, I feel with you! And suggest that, first of all, we should have pancakes with blackberries, pistachios and yoghurt for breakfast, before we then do the following for instance: Let’s book flights to London for all of you! ’Cause you know: There’s plenty of sunshine here, perfect weather for shorts, too, and I do have a whole lot of pancakes over at my place on top of that, not to forget the fact that there IS a garden behind my house! So what do you think?
I would be very happy to be welcoming you here!
Pancakes with blackberries, pistachios and yoghurt
Note: I like to mix flours for my pancakes, always making sure I add more of the easy digestible flours to the batter than all-purpose wheat flour. However, the recipe works just as well when only all-purpose flour is used, you might as well want to substitute just one flour (either spelt or corn) by a different flour. Go for whatever you like most!
For two servings:
2 organic free-range eggs
100 ml milk (I use cow’s milk, but almond, soy or oat milk will do just as fine)
1 table spoon brown sugar
70 g wholemeal spelt flour
10 g corn flour
20 g polenta
30 g all-purpose wheat flour
1 teaspoon baking powder
50 g cream cheese
1/2 teaspoon vanilla (or the core of half of a vanilla bean)
Coconut oil (or butter) for frying
1 box of blackberries
1 table spoon pistachios
150 g natural whole-fat yoghurt or greek yoghurt
In a medium-sized bowl whisk the eggs and stir in milk and sugar. In a separate bowl, mix all flours and baking powder, add to the egg mixture and stir well. Fold in the cream cheese and vanilla.
Heat a frying pan, add a dash of coconut oil or a piece of butter and add a scoop of batter. Depending on the size of the pan add more little pancakes, fry them for a couple of minutes until light golden, flip them and fry them from the other side. Proceed with the rest of the batter until it is used up.
Stack the pancakes on a plate and keep them warm in the oven at 50° C.
Wash the blackberries.
Heat a small frying pan without fat, roast pistachios from all sides and roughly chop them.
Garnish the pancakes with blackberries (you may want to mash a couple so they become very juicy, just like a syrup) and yogurt, sprinkle with pistachios – and enjoy!
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