Pancakes
If you can bake bread then pancakes are not beyond your culianry reach. Thoug 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 asssociated with the season of lent and with easter as this is when birds lay their eggs and eggs would be in abundance.
Ingredients
125g wholewheat flour
500ml milk (from any domestic animal)
2 eggs (duck eggs get you closer to ancient times but hen eggs wil do)
pinch of salt
butter to cook
Preparation
To 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 noney 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.
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
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