And it’s a humdinger. Even if I do say so myself.
However, I am in a little bit of a quandary.
The fact is, after much consideration and deliberation I have decided to give up sugar – the refined stuff. For Lent. Just to see if I can do it. I know that this may seem an odd thing to do considering that this is not just a food blog, but a baking one. But there are lots of alternatives that I get to play with instead, such as fruit, coconut sugar and honey.
I don’t think I eat a huge amount of sugar but reducing the amount I consume has been something that I have been thinking a lot about recently. Especially as more and more reports come out that sugar is the root of all evil. As well as tooth decay! Don’t get me wrong, our bodies need sugar for brain function and energy, but we don’t need to get it from the highly refined and processed white variety.
And I am by no means saying that I will never touch sugar again, but I am hoping that by avoiding it for 40 days it will teach me to look at things differently. And don’t they say that it takes 40 days to make a habit?
However – do I inflict my (potentially temporary) sugar-free zone on you? Is that fair? Does the thought of no sugar make you wobble at the knees? I have a delicious sugar laden recipe all lined up and ready to go, but do I wait until Easter to share it with you? Decisions, decisions, decisions. Do you have any thoughts? Should I keep all of this waffle to myself?
But back to the here and now, before my seemingly unimportant quandary sends me into a spiral of despair, let’s go out with a bang and butterscotch sauce!
I love this butterscotch sauce because not only is it yummy, but it is quick and easy to make and will keep in the fridge for 6 months – perfect for sneaky finger dipping when you claim you need to check how much cheese there is or whether the lettuce has wilted.
You could do indecent things with this butterscotch sauce. I mean, just look at it:
I only used half an apple for the purposes of photography and I am not going to tell you what happened to the other half. But it may or may not have involved a spoon and the jug of sauce. And copious applications of said sauce to said remaining half of apple.
And – I have half a large apple left over from breakfast this morning, which I have carefully sealed in order to avoid it turning brown, and which this evening, shall also be anointed with the glossy, buttery brown stuff. Maybe.
I’ve got to get my sugar hits in now before it is too late.
As for the pancakes themselves: I came across a recipe that didn’t use pre-blended gluten-free flour. It yields acceptable results, but the pancakes are better eaten straight away. If you have any left over, you can wrap them in cling-film or foil and keep them in the fridge, but you will need to warm them up before eating and, if I am being honest, they may be a bit chewy around the edges. Not unpleasantly so, but I’m just letting you know.
The apple slices are fried in butter (with a little oil) and a sprinkling of cinnamon. Because is there a sight and smell more likely to lift your spirits on a grey afternoon than this: bubbling apples surrounded by frothy butter, from which the only sight that could possibly draw your eyes away is the jug of butterscotch sauce calling to you on the counter.
Do it. Just do it. I know you want to.
Fried Apple Pancakes with Butterscotch Sauce
For the pancakes:
- 45g tapioca flour
- 45g rice flour
- Pinch of salt
- 1 egg
- 87ml unsweetened almond milk, or any milk of your choice
- 1 tbsp butter, melted and cooled slightly
- 1 eating apple
- 2 tbsp butter
- 1 tsp vegetable oil
- Sprinkling of cinnamon
For the butterscotch sauce:
- 50g butter
- 125g golden syrup
- 50g soft dark brown sugar
- 100ml double cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Place the tapioca flour, rice flour, salt, egg and milk into a bowl and whisk until it forms a smooth batter. Cover and place in the fridge for at least an hour.
- Meanwhile make the butterscotch sauce by placing all the ingredients in a heavy based saucepan placed over a medium heat. Bring to the boil, stirring occasionally, then boil for 3 minutes. Pour into a jug and leave to cool.
- Once the batter has rested, whisk again in case any flour has settled on the bottom and then stir in the melted butter.
- Brush the bottom of a pancake pan / large frying pan with a little vegetable oil and place over a medium-high heat. Add a small ladle-ful of the batter and either tilt the pan to spread it out in a thin layer, or use the bottom of the ladle. Cook for a couple of minutes, until golden brown, then turn over and repeat on the other side. Keep warm while you make the rest and cook the apple.
- Quarter the apple, remove the core and seeds and cut into slices. Heat the butter and oil in a frying pan until the butter is bubbling and frothy. Add the apple slices and cook for roughly 3 minutes, until they start to turn brown around the edges. Turn over and repeat on the other side, sprinkling over the cinnamon. The apple slices should give a little, but not be so soft that they fall apart. Remove from heat.
- Serve either on or in the pancakes and drown it all in the butterscotch sauce.
Pancake recipe was originally shown here.