Sooner or later I had to go on holiday too, yay! Holiday was a bit of a question mark this year as I wasn’t sure what was going to happen with my accounting exam: if I had failed the summer one, I would have had to study for September – which would have meant bye bye holiday really.
But as I am using the impossibility if sentences here, it obviously means that I passed the exam and my life can go on 😀 Italy was once again the holiday destination – not a very long holiday but still, we got to eat tomatoes that taste like
real tomatoes, peaches that taste like real peaches and of course bake with my parents’ wood fire oven. We got there on the probably one and only cool and rainy day of the whole summer, which made baking rather pleasant!
The little people got to see lots of lizards and other never-seen-before-in-Austria type of birds (sparrows!) and insects and a completely different model of a yellow helicopter (the important things in life).
I got to take some pretty photos under my parents’ porch (which has the most photogenic floor ever!) and got to meet in person 3 great food bloggers I am kind of involved in a (for the moment) secret project with! *SUSPANSE* More information coming soon 😀
And among other things my grandparents are swimming in eggs and my parents still have their daily dose of berries – so this was one of my out-of-the-blue dessert contributions while at home 😀
- For the compote:
- 200 gr blackberries
- 100 gr strawberries
- 30 gr sugar
- (optional: 3 gr SONNENTOR Flower Power spice mix)
- For the pancakes:
- 3 organic free range big eggs
- 150 gr wholegrain flour
- 150 gr white flour
- 400 gr milk
- a pinch of salt
- ½ tbsp sugar
- sunflower oil
- FOR THE COMPOTE:
- Put all the ingredients in a sauce pan and cook over medium high heat.
- Once bubbling, reduce to medium heat and cook for about 10 minutes, stir occasionally so that the compote won't stick to the pan.
- You can mash the fruit completely, I like it with some chunky fruity bits 😉
- FOR THE PANCAKES
- Mix the eggs with milk and add the flours and salt.
- Stir until you get a smooth and lump-free consistency (lately we started blending the mixture and it works wonders!).
- Let the mixture rest in the fridge for half an hour.
- Heat up a non-stick pan with some oil to cover its surface, once it’s hot pour it into the pancake mixture and stir. Like this you don’t have to grease the pan every time you cook a new crepe!
- Pour just enough mixture using a ladle in the pan to cover the whole surface, tilt the pan if necessary.
- Flip the pancake once the bottom is light brown and cook the other side.
- Repeat the process until you run out of mixture.
- Serve warm with the homemade blackberry and strawberry compote and decorate with some pretty micro and macro flowers 😉