Pancake Failure

I have a foodie confession.

I cannot, for the life of me, make pancakes from scratch. I've tried at least 20 recipes in the last two years and not one of them has worked! I cannot fathom why. While I almost never stick to a recipe, when making pancakes I always do, or I make minimal substitutions. Yet for some reason, they never turn out. My affliction is so bad that I wasn't even able to make pancakes from a box until my roommate taught me. And even then, mine never turn out as good as when somebody else makes them... so needless to say pancakes are not something I ever make for myself.

This issue of my pancakes always being a flop (pun very much intended) came up today when I pulled out my Nov/Dec 2008 issue of Vegetarian Times, my most revered issue because it features an article on how to "Eat to Beat Colds and Flu". So whenever I am sick (like I currently am) I whip it out and make the mixed vegetable masala, my favorite featured dish, which does wonders for a sore through and clears out the sinuses. Oh, and it tastes great to.
But during this current bout of sickness i've been dealing with, I decided to try something new and make the Pumpkin Pancakes with Honey Raspberry Syrup. I followed the recipe perfectly- only replacing the eggs with bananas and the result was horrendus. Not that it's VT's fault. Every recipe I try from them turns out great. I am just cursed when it comes to pancakes.


So I gave up and reached for a box of Aunt Jemima where all you need to do is add water. And yes, they  still did not turn out great. Although they were eatable, unlike the pumpkin pancakes. I take what I can get.

What did turn out well though, was the honey apple maple topping to adorn my pancakes. I took inspiration from the raspberry syrup recipe featured along with VT's pumpkin pancakes, only I used an apple because I didn't have any frozen raspberries. I'm not a huge fan of straight up honey, but it's good way to boost immunity, so I wanted to include it in my meal somehow. I ended up adding some maple syrup to the mix so the honey flavor wouldn't be too strong. If you really like the tate of honey, omit the maple all together.



Apple Maple Honey Topping

1 large apple (I used red delicious), cored and diced
1 tbsp margarine or butter
1/8-1/4 cup of maple syrup
1/2 cup of honey

In a small saucepan, heat the butter or margarine. Add the apple and cinnamon and cook 3-5 mins until the apples are soft. Add the maple syrup* and the honey and simmer another few mins.

*If you really like honey, you can omit the maple. If your not such a big fan, use more maple syrup to balance out the flavors.

If honey or maple syrup both aren't your thing, this would also work well with agave nectar.
This topping would work great in crepes, waffles, or on ice cream!