I know it's been a while since I posted a recipe...I apologize! Moving took quite a toll on me...being chronically ill is something that I fight daily, but some days my illnesses fight back more, so the trip and all the settling in just wore me clean out. On top of that, I've been busy working on the formation of a new diocese in Byzantium Novum!
One thing I've learned is that moving across the country means less time in the kitchen, and that I really need easy dishes to serve when time seems to not exist! I want to share a recipe for foyles, similar to what we would call pancakes. Everyone loves pancakes, and these stacked, spiced cakes are good any time. Serve with a bit of cream or honey for a really decadent dessert or special breakfast! To serve with a more savory meal, garnish with crushed parsley. Served like a slice of cake, these stacked foyles are divine.
Foyles- Spiced Pancakes
1/2 t. salt
1c. flour
1c. whole milk or almond milk
3 eggs, beaten till frothy
2/3c. brown sugar (use molasses sugar if you can get it)
1/4c. slivered almonds, candied ginger, candied anise (use any mix of these, but only 1/4c. total!)
a bit of butter for frying
Sift the salt and flour, and add in the milk and brown sugar. Make a smooth batter without beating it too much.*
Fold in the frothy eggs.
In a separate bowl, mix the brown sugar and the 1/4c. of extras together and set it aside.
Be sure to use a hot skillet or griddle, but give it a good coat of butter before cooking these. For an open fire, use a stone that is indirectly heated, and be sure to add a good layer of oil or butter so they don't stick.
Cook just as you would modern pancakes. Drop a bit of the batter and be sure it's thin, so spread it a bit if needed. These are not super fluffy like modern pancakes, but also not as thin as crepes. Flip them when the edges start to bubble a bit and firm up. When done, stack them and keep them warm. Between each pancake, sprinkle just a bit of the brown sugar mix on top. When you get a good stack, cut it into slices, like a cake. You'll never want modern flapjacks again!
*Overbeating will make the gluten in the flour very sticky and you won't get a good texture.
One thing I've learned is that moving across the country means less time in the kitchen, and that I really need easy dishes to serve when time seems to not exist! I want to share a recipe for foyles, similar to what we would call pancakes. Everyone loves pancakes, and these stacked, spiced cakes are good any time. Serve with a bit of cream or honey for a really decadent dessert or special breakfast! To serve with a more savory meal, garnish with crushed parsley. Served like a slice of cake, these stacked foyles are divine.
Foyles- Spiced Pancakes
1/2 t. salt
1c. flour
1c. whole milk or almond milk
3 eggs, beaten till frothy
2/3c. brown sugar (use molasses sugar if you can get it)
1/4c. slivered almonds, candied ginger, candied anise (use any mix of these, but only 1/4c. total!)
a bit of butter for frying
Sift the salt and flour, and add in the milk and brown sugar. Make a smooth batter without beating it too much.*
Fold in the frothy eggs.
In a separate bowl, mix the brown sugar and the 1/4c. of extras together and set it aside.
Be sure to use a hot skillet or griddle, but give it a good coat of butter before cooking these. For an open fire, use a stone that is indirectly heated, and be sure to add a good layer of oil or butter so they don't stick.
Cook just as you would modern pancakes. Drop a bit of the batter and be sure it's thin, so spread it a bit if needed. These are not super fluffy like modern pancakes, but also not as thin as crepes. Flip them when the edges start to bubble a bit and firm up. When done, stack them and keep them warm. Between each pancake, sprinkle just a bit of the brown sugar mix on top. When you get a good stack, cut it into slices, like a cake. You'll never want modern flapjacks again!
*Overbeating will make the gluten in the flour very sticky and you won't get a good texture.
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