Hagarita -  the love of cooking and sharing food

almond cardamon pancake in bluberry goodness

In the middle of making breakfast this morning we realized we only have enough pancake mix for 3 small pancakes, really small pancakes. oops. that wouldn't be a problem if it wasn't for the fact Roi and Nitzan were on their way. now what?In the pantry I got flour, almond meal, corn starch and condense milk... hmm.. that doesn't sound promising. let's mix some flour and almond flour, cinnamon, cardamon, lemon zest, sugar, vanilla and almond extracts, an egg, some almond milk and see what happens..

1 cup AP 1 cup almond flour 1 egg 1/3 cup sugar 2 tablespoon ground cinnamon 2 tablespoon ground cardamon 2 teaspoon vanilla extract 1 teaspoon almond extract pinch of salt zest of 1 lemon 1/2-1 cup almond milk (or regular milk)

mix all dry ingredients together, add milk and start whisking, add as much as you need to make the mixture liquid but not runny. make one small pancake and taste. personally I prefer using little sugar in the batter and more maple syrup on top, but that is up to you.

To top those lovely pancakes off I use 1 cup of frozen blueberries with 1/2 cup maple syrup in a pan over medium heat for about 5-10 minutes.

blueberry french toast

I learned this one from Jules, shortly after he had learned it from Matt and Kayla. This delicious variation of a french toast is simple and doesn't require frying, it's perfect if you are having some friends over for brunch.

You will need: 1 loaf of challah bread, sliced the night before and left out or lightly toasted in the oven - this step is important to help the bread soak up as much liquid as possible. 4-5 eggs, scrambled 2-3 cups of milk 1 pint of blueberries 2 Tbsp cinnamon 1 Tbsp cardamon 1 teaspoon vanilla extract pinch of salt powdered sugar for dusting maple syrup

baking dish, buttered

pre-heat oven to 400° in a bowl, whisk together the eggs, milk and spices, cut the bread into pieces and soak in liquid, mix it with your hands to insure the bread is completely soaked. Mix in the blueberries, I like to use a lot of berries, about 3/4 of a pint. transfer the mixture into a baking dish, fluff it with your fingers and sprinkle a few more berries on top. place in the oven for about 30 minutes, covered, then remove cover and bake for 10 minutes more or until lightly golden in color. finish with some powdered sugar.

serve warm with pure maple syrup.