California Farm Lent Pancakes

Name: California Farm Lent Pancakes
Total time: 1800 s
Yield: 4 people, 53 to 60 pancakes
Cuisine: American
Ingredients: 1 cup buckwheat; 1 cup spelt wheat or whole wheat; 2 cups whole milk; 1 tsp baking powder; 1 tsp seasalt; 2 fresh farm eggs; 2 tablespoons olive oil

Hobby Horseman @HobbyHorseman

California, United States

Lent is the season to serve delicious puffy miniature pancakes for breakfast, made of buckwheat, they are fun and fluffy but very filling. They make it easy to skip the main daily meal if you are fasting. By using buckwheat flour, baking powder and a bit of olive oil, you make a delicious meal in minutes.

You can use a cast iron skillet by making a thicker batter, use only one cup of milk instead of two. You can also splurge and use a special pan that holds thinner batter and makes a bakers dozen, twelve plus one, 13 poffertjes pancakes. Served with slices of fresh or dried fruit.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Batter 10 minutes, cook 20 minutes

4 people, 53 to 60 pancakes

1 cupbuckwheat
1 cupspelt wheat or whole wheat
2 cupswhole milk
1 tspbaking powder
1 tspseasalt
2fresh farm eggs
2 tablespoonsolive oil
Equipment: poffertjes pan (amazon) or cast iron skillet, batter dispenser bottle with spout (amazon) or tablespoon
Cost: flour 50 cents, milk $1.10, oil & other $1.20, makes 55 to 60 pancakes, 4 cents a piece

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Steps

Batter 10 minutes, cook 20 minutes

1

Whisk flour, milk, salt and baking powder till smooth shiny batter. Add eggs and olive oil, whisk till smooth again. Spray mist the inside of heated pan with olive oil. Pour batter in disperser bottle for poffertjes pan and fill.
2

When the pancakes start bubbling, lift edge with spoon, if they are loose, flip over, bake other side, shake out of pan. Bake next batch.
3

Serve with fresh or dried fruit slices and a scoop of hreek yoghurt. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on March 04, 2023 00:25

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.