We have really been enjoying fresh cranberries around here since Thanksgiving time. I learned my lesson last year that after Christmas they become hard to find in the store and disappear quickly, only to return to the shelves the next year around the end of October/early November. So, this year I bought some extra bags and put them in the freezer so we could enjoy them for a little while longer :).
I wanted to find something new to make other than cranberry sauce and cranberry bars (both of which are very tasty, just didn’t want to get burnt out on them!), so when I found this recipe I bookmarked it pretty quickly to try for the next week after my grocery run. It is a nice combination of sweet and tart, and I bet it would be a good “comfort food” for the cold winter days that will soon come!
I was browsing for some new breakfast ideas and came across this recipe for “apple pancake rings.” When I saw that it was basically cut up apples dipped in pancake batter and then cooked like a regular pancake, I thought, “why haven’t I tried that myself?” Then, I thought, “I bet that would be really good if you made it into a sandwich with sausage in the middle, then drizzled it with some maple syrup!” And so here we are.
This is a very versatile, very tasty dish. I’ve used it mainly as a breakfast idea, but I’ve also eaten it heated up for lunch, and I could easily eat it for a snack or dinner. I also love the author of the recipe’s suggestion of using this for a camping trip with some scrambled eggs (planning a trip can be a little time-consuming and difficult on this diet, more to come on that later!) It is easy to make, requires ingredients that are easy to find at the store, and if you’re desperate and don’t have anything else to make you might already have the ingredients. I am also starting to appreciate how colorful some of the dishes are that you make when you use so many more “real” foods, and this one falls into that category as well :).