Valentine’s Day. Are there any two words more likely to strike fear in a grown person’s heart? 😉
I know what the cynics amongst us are thinking: Valentine’s Day is nothing but a marketing campaign, a commercial exercise in exploitation. Well, it may be so but it’s still the one day a year when you should show your loved one just how much you think of them. Because if you love them you’ll do it – it’s as simple as that.
Now I know it’s easy to buy a bunch of flower or a store voucher. I’m not against this type of gift-giving per se – with life as busy as it is these are quick and easy options.
But wouldn’t it be nice to start the day right with breakfast in bed? How often do any of us indulge in this type of behaviour anymore? Precious few I’m guessing, which makes it all the more special when an appropriate occasion arises.
Valentine’s Day is most certainly an appropriate occasion.
This recipe is simple but delicious. If you’re a bit rushed in the morning, you can make the strawberry compote the night before, or substitute strawberry jam. However I find it very straightforward – you just put it on the stove and let it simmer away while you get on with getting dressed and making the coffee etc. It’s also gluten-free, making it a great choice for those with gluten issues.
The quantities below are enough for two small pancakes each but you can easily double this if you like a more substantial breakfast. And if you’re not with anyone right now, you can of course make this just for yourself. Now that’s cooking for someone you love :D.
Happy Valentine’s Day!
- 1 punnet strawberry
- ⅛ cup water
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)
- ⅔ cup almond meal
- 2 eggs
- ¼ cup milk
- ½ teaspoon vanilla bean paste or vanilla essence
- 2-3 tablespoons rice malt syrup, honey or brown sugar
- Wash and hull strawberries and cut in half.
- Place in a small saucepan with water and cinnamon and bring to the boil.
- Reduce to low and simmer for 15-20 minutes until strawberries have thickened.
- Leave to cool slightly, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting as you go until it's to your liking.
- In a small bowl mix almond meal, eggs, milk, vanilla and sweetener.
- Heat up a small non-stick fry pan (a bilini pan is ideal) and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and little air bubbles appear. Use a heat-resistant spatula to flip and cook on the other side for another couple of minutes.
- Repeat with rest of the mixture.
- Stack pancakes and spoon over strawberry mixture. Dollop with thick cream and eat immediately.