Remember that cornmeal and sugar topping that was surplus to requirements in the Moosewood cookie caper? it found a home in these pancakes.
Along with more cornmeal and a cup of almond flour, which I'd made in my coffee grinder, leaving quite a few crunchy bits, and the usual other ingredients. This made a lovely light pancake, well, quite a few, enough for several breakfasts or desserts later.
Trail of good honey, real honey, from actual bees, not that supermarket impostor which can be labeled honey and still contain corn syrup, gah. Amazing that they are allowed legally to say honey as long as they don't say pure or one hundred per cent. The sugar lobby's clout, I suppose. However we can read labels and buy only the very good stuff with the flavor.
And, amid the frenzy of freecycling fabulous cookbooks, expensive, unread, to various happy people, I thought you'd like to see my own favorite.
Well, you could have guessed from its condition that it's well used. Food stuff on most pages, notes everywhere. Spine fell off years ago and is now a bookmark. Pancake recipe from there, and various other simple and good stuff, too. What you might call unpretentious.
The sort of pancake thing I showed you the other day made its debut as a pudding today. And I must say it worked very well.
I baked it for one hour at 390F, and all the liquid was absorbed, the flavors developed and it made a great dessert. Since there are only a couple of teaspoons sugar in the entire recipe, it can also be a nice winter breakfast, too. I think the low sugar content is a reason the flavors come out well, too, not being drowned out in sweetness.And it had been in the fridge overnight, which probably helped the flavors develop.
So this is a keeper for me. Oatmeal, Almond Flours Pudding. OAF pudding, well maybe we can come up with something a bit more appealing. Add the Apple and we can get OAFA, which sounds like a soccer (britspeak: football) association, but never mind, can't have everything. I mean, I made you a recipe, what more do you want? but if you can name it better, please do!
Meanwhile, it worked very well. Just use a pancake recipe, usual eggs and leavenings and salt, but instead of the regular flour, sub almond flour and oat flour, add in cubed eating apple, a big one, to the recipe, and go from there. I think this might go over okay with hungry kids, too. I can also see it making a killer cherry pudding, too, almonds and cherries being friends and all that.
And I have three more large helpings to go.
So today I decided, since I had a huge eating apple to take care of before Tuesday's farmshare, and I had the oat and almond flours ready to go, I'd combine the two.
So I made a kind of pancake mix, using oat and almond flour, and the usual eggs and leavenings. Let that stand a while, and diced fairly fine the apple, sprinkled it with lemon juice to keep it from browning.
Then I made not exactly pancakes, not bound enough for that,but a lovely dessert on the pan, batter poured out, partly cooked, apple dice added, then turned almost cooked through, and spooned out onto a plate with a honey drawing on it. I like this touch. You don't have to wear a chef's hat to do this!
And it was really lovely, with the almond taste along with the honey and the touch of lemon and the apple flavor. Grinding the dried almonds into flour really released the taste, as I'd hoped.
Next experiment with the rest of the apple and the batter: poured it into a buttered ovenproof dish, and I'll bake it later and see how that works out.
If I'd wanted a really pancake-like mix, I'd have added regular flour, but I wanted to see what this would be like for flavor.
