Clock in A-Flat

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The classic apple pancake, but from a slightly different angle (Rcp #48)

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.

Ingredients for ‘Clock in A-Flat’

  • 10 tablespoons whole grain amaranth flour (about 100g)
  • 5 tablespoons buckwheat flour (about 50g)
  • 3 tablespoons potato starch (about 30g)
  • 3 tablespoons oat yogurt (about 45g)
  • 3 tablespoons applesauce/quality applesauce without additives (about 60 g)
  • One ripe banana (about 60g)
  • ½ teaspoon locust bean gum
  • 3 – 5 tablespoons date sugar (granulated date sugar, not syrup)
  • 1 apple (good for baking and cooking, like Boskoop)
  • 400 ml cold water

Cooking Instructions for ‘Clock in A-Flat’

  1. Combine amaranth flour, buckwheat flour, and potato starch in a bowl (must hold 2 ½ liters). Mix evenly.
  2. Peel and mash the banana in another bowl. Add apple pulp and oat yogurt. Mix well.
  3. Dissolve ½ teaspoon locust bean gum in 150 ml cold water (room temperature, no warmer). Make sure there are no lumps, then stir in the date sugar. Stir until all the sugar is dissolved, then combine the sugary liquid with the banana mixture. Stir well again. This will thicken.
  4. Add the flours to the thick liquid and mix evenly (may need an electric mixer here, sticky). When the flours have absorbed all the liquid and you have an even dough, add 200-250 ml of cold water. I usually start with half the liquid and mix it in, then gradually add the rest until you have the classic pancake dough (“looks and flows like good wall paint”, that’s what we taught the kids).
  5. Take a medium sized pan and add about a tablespoon of canola oil. Be very economical with the oil here, you do not need a lot. Heat the pan until the oil forms an even film but does not sizzle. Turn the heat down to medium-low.
  6. Quarter the apple, then remove the core and hard parts. Cut into 2-3 mm slices.
  7. Scoop out enough dough to make a small pancake (about 12 – 15 cm wide). It will be quite thick, but that is okay.
  8. Wait for the edges of the pancake to come clear, then cut two of the apple slices in half and arrange them as 12, 3, 6 and 9 o’clock markers on the rim of the pancake. Cut one slice to form the short and long arms of a clock and add them to the picture.
  9. Carefully turn the pancake (we use an olive wood spatula with a little canola oil). Bake for about 3 – 4 minutes on the clock side (will burn easily, mind the smell). Place in the oven on a heat-resistant plate to keep warm until you use up all the batter.
  10. This is really good with plain coconut yogurt. And maybe even some grated pizza cheese on top (some plant-based alternatives are really delicious).

Makes about 4 – 5 ‘clocks’.

Side Notes:

  1. If you are not a sweet eater, 3 tablespoons of date sugar is enough. If you want to sugar it up, add a tablespoon or two more. In that case, you have to be more careful when baking, because the higher amount of sugar will make ‘time’ (aka the apple clock pancakes) burn faster 😉
  2. Children’s humor is something you can fill entire libraries with. I remember some of the volumes from my own mischievous days – and many more from our family.

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.