Puffed pancake with honey and lemon from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas by Jennifer McGruther

  • lemons
  • eggs
  • Show all ingredients...

  • EYB Comments

    Can substitute einkorn flour or unbleached all-purpose flour for high extraction whole wheat flour.

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Notes about this recipe

  • Eat Your Books

    Can substitute einkorn flour or unbleached all-purpose flour for high extraction whole wheat flour.

  • Emily Hope on June 24, 2014

    Her recipe has a higher proportion of eggs to flour than many oven pancake recipes I've tried, so the result is quite eggy/custardy, closer to a clafouti. I used high-extraction einkorn flour as suggested. I was worried 1/4 cup of honey would be too sweet, so cut to 3 tbsp, which was perfect for us. I also tossed in some apricots and blueberries, which was nice; would also be good with sauteed apples in the fall. She says this serves 6 to 8, but I'd say 4 to 5 unless there are a lot of other things on the table.

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