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Nicky The Nutritionist’s Recipe for September – Apple Pancakes!
September 23rd, 2020
I’ve chosen this recipe, partly because there are some delicious English apples coming into season right now and also because pancakes are often only thought of at the end of February, which is a shame! They are so quick to make, inexpensive and provide minerals, phospholipids, B vitamins, vitamin C and quercetin. Quercitin is a natural antihistamine which is very helpful for hay fever sufferers. If you can increase your intake of quercetin gradually over the Autumn and Winter months you should find that you are less allergic to pollens in the Spring.
For 4 people
100g plain flour
1 tablespoon caster sugar
4 small dessert apples
Knob butter melted
Butter for frying
Sugar for sprinkling
Whizz the flour, salt, sugar, eggs and milk in the blender or food processor until smooth. Alternatively whisk them together by hand. The resulting batter should be the same consistency as double cream. Add a little water if it is too thick. Set aside for as near as 30 minutes as you can. Ten will do.
Remove the cores from the apples and slice the apples into thin rounds.
Stir a knob of melted butter into the batter. Melt a little butter in a nonstick pan like an omelette pan. Ideally it should be about 20cm in diameter.
When the butter sizzles, pour out any that is more than just a thin coating, then pour in enough batter to coat the bottom thinly. As the batter starts to cook, add a few of the apple rings in a single layer. Pour over more batter to cover the apples and cook for a minute till lightly set.
Turn the pancake over and cook the remaining side and serve warm, sprinkled with a little sugar. Repeat with the other apples and remaining batter.
Taken and adapted slightly from: ‘Real fast puddings’ by Nigel Slater
By Nicky Seabrook, our Nutritionist at the WCHC
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