Archive for the 'Breakfast' Category

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A Great Start

About a month ago I taught my first ever cooking class. The theme was ‘breakfast’ and what we call in Australia ‘morning tea’. It all happened in my own kitchen, which I had scrubbed and polished for an entire day. Six friends, who are eager to explore a healthier way to cook, were my “guinea pigs”. Within minutes of their arrival, they turned my kitchen (my sanctuary, my refuge…) into buzzing chaos. They paired up in twos and started to measure, chop, whisk and bake, waisting no time. For 2 hours  we worked hard, talked about everything from picky eaters (mostly husbands and a few kids) to the best places to shop for groceries and had a bit of champagne in between. Thankfully, except for one baking tray full of black, unrecognisable lumps, everything turned out delicious,. We spent the last hour eating through piles of pancakes, muffins, cookies and more and when nothing was left to eat, we probably all felt very full rather than healthy. Everybody went home excited to try something they learned in their own kitchen and from what they told me, once they did, their families were eager for more. What a great start to a new chapter in my life!

 German Apple Pancakes

These pancakes are baked in the oven and come out raised and fluffy. I first came across a version of these not while growing up in Germany, but when looking through my collection of Martha Stewart Kids magazines. I tried to make them a bit healthier, as I usual do with her recipes (despite my respect and total adoration for this woman), added whole grain flour, took away some of the sugar and swapped most of the butter for canola oil. I made mine with pears and they came out super tasty. They have become my children’s favourite weekend breakfast.

The sautéed apples/pears are also great as a side dish for plain pancakes or for desert over vanilla ice-cream.




1/3 cup whole spelt flour

1/3 cup white spelt flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large crisp apples, (pears work well, too)

3 eggs

3 tablespoons + 2 teaspoons brown sugar, divided

1 tablespoon unsalted butter

1 tablespoon lemon juice

1/2 teaspoon cinnamon

1/2 cup buttermilk

confectioners’ sugar for dusting


This recipe makes 6 pancakes.

Preheat oven to 450 degrees (225 C). Brush each muffin cup with canola oil; coat with extra brown sugar. Peel, core and slice each apple into twelve wedges, then cut each wedge into three pieces. Toss with 2 teaspoons brown sugar, cinnamon, and lemon juice. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add the apples and sauté, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.

Put flours, baking soda, salt, 3 tablespoons brown sugar, canola oil, eggs, and buttermilk in the bowl. Whisk until batter becomes smooth and runny. Pour batter over apples. Place tin in oven and lower heat to 400 degrees (200 C). Bake 15-17 minutes. Pancakes will puff up during last 5 minutes of baking.

Take tin from oven and remove pancakes with a fork. Dust with confectioners’ sugar and serve immediately.