Saturday, August 3, 2013
Cultured Pancakes with Local Honey
On Wednesday, I bought a honeycomb.
There I was, selling granola at the farmers market, and right next to me were some beautiful honeycombs. The man was from Pennsylvania and had just started selling his honey. He came to the market to try it out, and sold quite a bit.
"How do you eat honeycomb?" I asked. He likes to smear it on toast or just eat it with a spoon. Within a week, Justin and I finished it off with spoons (and a couple of pancakes).
It was nothing like the general honey you buy at a general grocery store. Did you know some honey actually has corn syrup added to it? I was aghast when I discovered that.
I love to try different types of honey. Wildflower, orange blossom, buckwheat. The man who sold honey said his bees just go anywhere, and his honeys ranged from medium to dark. I chose the darkest I could find, and it tasted wild and complex.
To celebrate my honey, I made cultured pancakes. The recipe is from my mom; I'm not sure where she found it. Cultured pancakes combine yogurt with flour that sits overnight. In the morning, you whisk in the remaining ingredients. You can use any flour you want, even whole wheat, and the pancakes always turn out light and fluffy. I like to use some buckwheat flour in there, and I think I used part amaranth at some point.
The pancakes were just lovely with yogurt, fresh blueberries, and local honey. I hope the man comes back soon so we can buy another honeycomb.
The night before, mix:
1 1/2 cups flour (whole wheat, buckwheat, spelt, any combination you like)
1 1/4 cups plain yogurt
Leave out at room temperature.
In the morning, add:
1/2 teaspoon salt
heaping 1/2 teaspoon baking soda
heaping 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla (omit if you used vanilla yogurt)
1-2 tablespoons sugar (omit if you used sweetened yogurt)
Whisk together, and pour by 1/4 cup fulls onto hot griddle. Makes quite a few, at least eight pancakes.
P.S. It has been a long time since I have posted anything, and this is mainly because of my busy-ness with the business, baby, and life in general. The rigid structure of having a blog devoted to cooking with exact recipes, prevented me from posting anything sooner. But, I still like to write, and I still enjoy blogging. Future posts may not have exact recipes, but will be more like food inspiration. Or, they might not have much to do with food at all, but will focus on something interesting (hopefully). Keep reading!