They’re light and fluffy pancakes, with crispy edges and caramelized sugars from the juices of the pineapple, that we enjoyed with a dollop of apple pear ginger jam on top.
N.: Roads can take you forward, roads can take you back. Hugging goodbyes, welcoming kisses. Eyes flooded in both cases, and heart in turmoil. For one road that you take, you’re giving your back to the one set in the other direction. Some necessary adjustments, some growth, and you’re moving on.
L.: A time alone to organize, spring clean and keep from thinking of how much I missed my wife. Also a time to overcome that feeling of loss and in comes acceptance and with acceptance comes peace. Final weeks before Nicoletta’s arrival my energy comes back and I am in the back garden painting, resetting the layout of our oasis, talking to the Buddha and balancing the elements of fire, water, wind, and earth. Hmmmmmmmmmmm thinking, what will I make for her welcome back breakfast? The solution, PANCAKES! As I know it is her favorite.
N.: Good morning my friends! What a better welcome back than having my favorite breakfast? Pancakes. I’ve been dreaming for this moment for months and finally I’m here, back in my Canadian kitchen, with my adorable husband that woke up at 3.30 a.m. to me saying: “I’m hungry”. He couldn’t help but understand my jet lagged body, get up and and make them for me.
L.: I am a bit woozy as it is so early and still quite dark, trying not to stumble as I maneuver down to the kitchen refocusing my eyes and attention to the job at hand: Breakfast. Clanging bowls, organizing ingredients and deciding what kind of pancakes. I have to think, Nicoletta has had some issues with her stomach and can’t have anything too acidic so I look around and see, yes ever so sweet pineapple. Aloha! This morning I am taking my wife to the islands of the sun. Pan ready to heat, ingredients mixed and we have take off. Aloha Pineapple Pancakes.
N.: They’re light and fluffy like a soft pillow with crispy edges and caramelized sugars from the juices of the fruit, the pineapple gives a freshness and unpredictable sweetness to the taste, and a dollop of apple pear ginger jam on top (bought at H&R farms from the lovely Helen) brings a bit of zing, a perfect combination. I’m breathing in all the scents. My taste buds are enjoying every little bit of this heavenly mouthful. All my being is content.
N.: Roads…wherever they want to lead you, just take them. They know where you’re supposed to be. Live, love, enjoy, laugh and be happy with it.
L.: They say that you cannot get to home plate without taking the chance to steal bases. In life if we are always fearful many chances will slip us by, but being fearless allows us to live life fully.Print
- 1 cup flour 00
- 1 and 1/2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3/4 cup almond milk
- 1 egg
- 1 tsp vanilla
- 1/2 cup fresh pineapple, chopped
- maple syrup or jam of your liking
- In a bowl sift flour, sugar, baking powder, baking soda and salt.
- In another bowl mix almond milk, vanilla.
- Separate the egg and add the yolk to the milk.
- Mix wet ingredients into dry ingredients.
- Beat the egg white senseless till it forms peaks.
- Fold egg white gently into the batter.
- Pre-heat greased pan.
- With a ladle pour batter into pan forming a 4 inch circle.
- Place chopped pineapple onto the pancakes and flip.
- Let it cook for about a couple minutes.
- Serve with maple syrup or jam of your liking.
If we’re topping the pancakes with jam instead of maple syrup, what we usually do is heat it up in a pan with some fruit juice and let simmer and thicken a bit.
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