Usually it will not be justified to make these kind of food in the month approaching summer. But I just had my AC cleaned and it was being extra cold and the day was pleasantly cloudy. It was one of those poignant days when all you’d want to do is sit the day away next to a window with a good cuppa and an equally good book. Unfortunately one can never give in to those kind of whims these days,so I settled with cooking. The apple pancakes, to be honest, I made as a tribute to Sims 3. But the latte…I had originally wanted to make Gingerbread Latte because I had read something the night before in which a character was warming his hands to a steaming mug of said drink. It was rather poetic. But ginger and I are not friends, so I made this as a heartier alternative that should be tried on a cold day. It will leave you humming your favourite tune while looking out from behind a misty window.

Pumpkin Spice Latte:

[ 2 cups of milk + 2 tablespoons canned pumpkin + 2 tablespoons white sugar + 1 tablespoon vanilla + 1/2 teaspoon pumpkin pie spice (OR substitute with: 1/4 teaspoon cinnamon + 1/8 teaspoon nutmeg + 1/8 teaspoon cloves + a pinch of ground ginger) + 1/2 cup brewed espresso (OR 3/4 cup strong brewed coffee) ] 

I actually made my own pumpkin puree since they don’t sell it here. If you’re looking to make it yourself, then just cut a pumpkin into quarters, brush with some olive oil and bake in the oven cut-side down and covered with aluminium foil, for 20 mins at 160 degrees C. Scoop the flesh out and run it through the food processor until smooth.

In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last.

Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don’t clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside.

I served it with a dollop of whipped cream, swirls of caramel sauce and a pinch of cinnamon on top. 

Apple Pancakes:

[ 2 eggs + 2 cups all-purpose flour, sifted + 1/3 cup sugar + 2 teaspoons baking powder + 1 teaspoon baking soda + 1 teaspoon salt + 2 teaspoons ground cinnamon + 2 cups buttermilk + 4 Tablespoons (1/2 stick) unsalted butter, melted + 2 teaspoons vanilla extract + 2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandolin ]

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.

 Add the flour, the 1/3 cup sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not overmix.

Add the grated apple and stir just until combined.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray or use some butter.

For each pancake, sprinkle 1/2 teaspoon sugar on 1 apple slice and place on the griddle. Using a batter dispenser, dispense about 1/3 cup of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

Serve with powdered sugar, or honey or maple syrup, or anything your sweet tooth fancies. 

Enjoy!