Bircher Muesli Pancake for One
There are few things I adore more in this world than sharing breakfast with loved ones on the weekend. Meeting friends at a cafe, staying home and making eggs with my love or morning croissant runs at my parents' home, it's all happiness and hugs to me. This practice is good for my soul, it sets me up right for the day. It's my thing. Sometimes, however, I eat breakfast by myself on the weekend. Alone. Just me and my peaceful morning mind. And it's nice. On these sometimes solo days I still fancy a special meal. After all, it's not as though my stomach is aware I am without a dining companion. So...pancakes for one? Yes. Bircher muesli pancake for one? Oh, please, yes. These days, I find myself having breakfast for one more often than not, as the husband has ventured to Sydney for his business. It's all very exciting and his days are full of learning and growth. Mine, evidently, are full of pancakes. This distance is only for three months, so I cannot complain too much (and right now I'm fitting in a sneaky Sydney visit for the long weekend). Plus, it means I am back in Red Hill with mum and dad, a place that is truly good for my soul. And then after this Sydney business, we're off to San Francisco for a few months to continue Ben's work. When did all this happen? I don't know, really, it's a bit of a blur. It's all very new... pinch me. And pass me a pancake. Pancakes in morning light. One of life's true joys.
Bircher Muesli Pancake for One
Makes one giant pancake
A generous 1/2 cup Apple, grated (I used ~1/2 a medium pink lady and the cup was packed high)
2 tablespoons Rolled Oats
2/3 tablespoon Sultanas
1/4 teaspoon Cinnamon
2 tablespoons Greek Yoghurt
1/4 cup Wholemeal Plain Flour
1/2 teaspoon Baking Soda
A pinch of Salt
1 teaspoon Brown Sugar
1 Egg, whisked
Butter to grease your pan
Greek Yoghurt and Maple Syrup to serve
1. Put your grated apple in a mixing bowl with the oats, sultanas, cinnamon and yoghurt. Stir to combine then place in the fridge, covered, for 20 minutes.
2. While the wet mixture is in the fridge, sift the flour into a mixing bowl (adding back to the bowl any leftover flakes) then sift in the baking soda. Add the salt and brown sugar, then stir to combine.
3. After 20 minutes, add the refrigerated apple yoghurt mixture to the dry ingredients along with the whisked egg. Gently fold the ingredients, ensuring all the flour is mixed through (be careful to not over-mix).
4. Heat a large non-stick pan over low-medium heat and grease with a little butter. Test to see if the pan is hot by flicking water onto the pan (if it dances on the pan, it's hot). Ladle the batter onto your hot pan, spreading the mixture out to form one large pancake. Cook for 3-4 minutes until golden brown, then carefully yet confidently use a spatula to flip your giant pancake and cook for another 3-4 minutes until golden brown (turning down the heat if required). Flip the pancake one last time and cook for a final minute on the original side if required.
5. Serve your pancake with a big dollop of Greek yoghurt and a generous drizzle of maple syrup.