Ancient Pancakes reconstructed Ancient Recipe
Origin: Ancient Period: Traditional
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This these represent the easiest type of food to make. The version here incorporates duck eggs and is richer than normal and is intended as a spring-time treat. If you can bake bread then pancakes are not beyond your culinary reach. Though it has to be remembered that in ancient times eggs were a seasonal delicacy and were not available year-round. Perhaps this is the true reason that pancakes are associated with the season of lent and with Easter as this is when birds lay their eggs and eggs would be in abundance. Ingredients:
125g whole-wheat flour Ancient Pancakes Preparation:Method:PreparationTo make pancakes simply whisk all the ingredients together then leave to stand for at least 90 minutes. At the end of this time heat a pan or a griddle, add a knob of butter and cook small spoonfuls of the mixture. The pancakes work well hot with honey or can be served cold spread with butter and jam. If you're feeling more adventurous collect some wood sorrel (see this page on wild foods for a recognition guide), chop finely and mix into some honey (the wood sorrel has a lemony flavour which complements the pancakes) and spread over the pancakes. Additional variants would be to mix about 100g of toasted, chopped hazelnuts into the pancake mixture. Alternatively you could mix some 60g of red fruit such as blackcurrants, blackberries, wild strawberries or elderberries into the mix.
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less than 30 minutes preparation timecooking timeServes: 4 |
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