Breakfasts have taken a hit around these here parts since my youngest was diagnosed with an egg white allergy. I’m not cooking the morning meal in the same way and, truth be told, I’ve let it go to “fend for yourself” mode on a number of occasions.
While flax seed meal works incredibly well in most of my baking, certain members of the family aren’t warming to it as quickly as I had hoped. I’m confident we’ll work it out, especially if we have more breakfasts like this one.
This particular morning was rocking! We had a wealth of farm fresh apples as well as cream and maple syrup. How could you go wrong?
I sauteed sliced apples in butter and a little maple syrup while the KitchenAid worked on maple cream. My lack of good multi-tasking resulted in “a happy accident.” Instead of whipped maple cream, we had whipped maple butter, and it was fantastic when paired with pancakes and cooked apples.
- 2 tablespoons butter
- 3 apples peeled, cored and sliced
- 2 tablespoons maple syrup
- 1 cup heavy whipping cream
- In large skillet melt the butter. Add the apples and toss to coat. Cook over medium high heat, stirring frequently until the apples begin to soften. Stir in 1 tablespoon maple syrup. Continue cooking until tender.
- For the maple butter, combine the cream and the remaining tablespoon maple syrup in a large mixing bowl. Soft peaks will form, then stiff peaks, then a thick texture will develop, almost like butter.
- Serve the apples and maple butter with hot pancakes or waffles.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1/4 recipe.
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I can totally empathize. It’s very difficult to adjust to new diets and ways of cooking/baking/eating for everyone in the family. Hang in there; eventually it will become routine and no one will even think twice about it!
I have to ask, though – how does anybody even know that there is flax seed in the baked goods? I use it fairly frequently, and it doesn’t impart any taste that I notice.
@Anne, I have one kiddo who is fairly picky about the texture of his food. And he thinks he notices something different. {rolls eyes}
@Jessica, LOL, I guess he has a refined palate;)
So yummy. I just had to share with my readers. Thanks!
http://itisagoodday.blogspot.com/2010/11/good-finds-cool-weather-recipes.html
@Teresa, Thanks!
I’ve turned whipped cream into butter before, too. I like the maple butter idea, think it might be a bigger hit here than the maple cream. Thanks!
We made pumpkin spice pancakes the other night and topped them with your maple whipped cream too — yum!
Those look so yummy. My son was allergic to eggs and dairy, so it was a hard transition. We really love these pancakes, and still make them when we don’t have a lot of eggs in the house now that he’s grown out of his allergy:
2c flour (we use whole wheat)
2c milk or milk substitute
1T baking powder
1/4 tsp salt
4T sugar
4T oil
1/2 tsp vanilla
You can use any kind of milk or milk substitute from rice, soy or coconut, too regular dairy milk. I add a little water if the batter is too thick. They hold together and cook nicely in my electric griddle at 250 degrees.
ooh i love these toppings! sound amazing.
Add a bit of cinnamon to the maple butter and soooo yummy on Toasted English Muffins (substitute for Toast and added benefit of no eggs). I got my recipe for English Muffins from The Happy Housewife, but here is my adjusted version…http://stoneyscrew.blogspot.com/2010/03/stoneys-crew-english-muffins.html
Other butters I have made in a similar fashion include a Honey/Maple/Cinnamon (local gourmet store sells for $4.98/lb!); Peanut Butter/Butter; PBJ; Strawberry and Raspberry Butters made with homemade jam. For savory try roasted garlic and minced chives (wonderful for beef, chicken, or fish).