Berry Sauce浆果酱

Berry sauce is perfect for drizzling over pancakes or as a condiment to your breakfast bowl full of fresh fruit, yoghurt, nuts and seeds. We love to source organic berries either fresh or frozen.

Ingredients--制作材料

1 cup fresh / frozen berries 1--杯新鲜的或者冷冻浆果

1 cup pure filtered water--1杯纯过滤水

2 tbs honey--2汤匙龙舌兰糖浆或者蜂蜜

2 tbs arrowroot powder / kudzu starch--2汤匙竹芋粉

Instructions--制作步骤

1.       Place all ingredients into a blender and blend on high until smooth. 把所有的食材倒入搅拌机，调高速档打成浆。

2.       Pour liquid into a small saucepan and heat over medium heat until little bubbles form. 将步骤1的液体倒入一个小炖锅里用中高火加热直到起小泡泡。

3.       Reduce heat just slightly and continue to cook (for about 3 – 5 minutes) while whisking until thickened and clear. 然后把火头稍稍调小，一边搅拌一边继续烹饪（大约3-5分钟）直到液体变稠透明。

*This syrup will solidify a little in the fridge so needs to be heated before using.

*这种糖浆放入冰箱后会少量凝结，所以在使用前必须要先加热。

Buckwheat Almond Pancakes 荞麦薄煎饼

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Pancakes are a favourite in our family! During our Shanghai years, it was difficult to find healthy options. This motivated me to recreate recipes using ingredients that were easily accessible in places away from home such as China. Hope you enjoy these pancakes as much as our children still do!! Berry sauce post coming...

Ingredients--制作材料

Dry Ingredients --干料：
3/4 cup buckwheat flour--¾杯荞麦粉
1/2 cup almond meal / hazelnut meal --½杯杏仁粉或者榛子粉
1/4 cup tapioca flour--¼杯木薯粉
1/2 tsp baking powder--½汤匙发酵粉
3/4 tsp baking soda--¾汤匙苏打粉
1/2 tsp salt--½汤匙盐

Wet Ingredients--湿料
2 cups rice / almond / coconut milk --2杯米浆或者杏仁浆或者椰浆
2 large eggs--2只大号鸡蛋
3 tbs butter (melted)--3汤匙黄油（化开的，作为湿料的一种）

Butter (for cooking) --黄油（烹饪用）

Instructions--制作步骤

1.       Heat a heavy-bottomed stainless steel frying pan over medium heat on the stove for about 5 minutes before using it (to prevent pancakes sticking). Melt a little butter in the pan.制作薄煎饼前，在炉子上用中火加热一个厚底的不锈钢平底锅5分钟左右。（为了防止粘锅）

2.       Combine together the dry ingredients in a mixing bowl. Set aside.把所有的干料倒入沙拉碗中搅拌均匀。放到一边。

3.       Whisk together the wet ingredients and add this mix to dry ingredients. Whisk again.将湿料用打蛋器完全搅打均匀后倒入干料碗里。再次搅打。

4.       Pour a ladle of batter into pan. Cook for 30 - 60 seconds on each side.往平底锅里倒一勺步骤3的面糊。每一面煎30-60秒。

5.       Add a little butter in between pancakes and continue to cook until batter is gone.在薄煎饼之间放一点点烹饪用黄油，继续煎饼直到熟透。