Tag Archives: pancakes

Honey Kissed Hazelnut Bran Muffins

By Heidi Scheifley from Hollyhock: Garden to Table

Bran muffins shouldn’t be something you eat just because they’re good for you. The addition of ground hazelnuts adds a subtle nutty taste, but more than anything, they help create a moistness that is lacking in most bran muffins. A perfect vehicle for a slathering of butter and a smear of homemade blackberry or banana jam.

Ingredients – Makes 12

  • 2 eggs, lightly beaten
  • 1 cup plain yogurt
  • 1/2 cup butter, melted and cooled slightly
  • 1/4 cup honey
  • 2 tbsp blackstrap molasses
  • 1-1/2 cups wheat bran
  • 1/2 cup ground roasted hazelnuts*
  • 1 cup whole wheat flour
  • 1/4 cup cane sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup dried fruit or 1 cup fresh or frozen berries, optional

Continue reading Honey Kissed Hazelnut Bran Muffins

Blueberry Polenta Pancakes

By Moreka Jolar from Hollyhock: Garden to Table

Do you think there’s no such thing as a foolproof pancake? Think again. These are substantial while remaining surprisingly light. They are easy to make gluten- and dairy-free, and tasty with just about anything on top, including maple syrup of course. Welcome to the pancake celebrity hall of fame!

Ingredients – Serves 4 

  • 1 cup cornmeal (also known as polenta)
  • 1 tsp salt
  • 1 tsp honey
  • 1 cup boiling water
  • 2 eggs
  • 1/2 cup milk beverage (dairy or alternative such as soy or coconut milk)
  • 2 tbsp melted butter or alternative (sunflower or coconut oil is great)
  • 1/2 cup whole grain flour – wheat, spelt, of gluten-free flour mix
  • 2 tsp baking powder
  • 1 cup blueberries, fresh or frozen (or blackberries, huckleberries, or raspberries)


  1. Combine the cornmeal, salt, and honey in a medium bowl and whisk in the boiling water. Cover and allow to sit for 10 minutes.
  2. Beat together the eggs, milk, and butter. Whisk into the cornmeal mixture.
  3. Sift together flour and baking powder and stir gently into the wet batter.
  4. Spoon 1/3 cup (or less for baby pancakes) onto a hot oiled griddle or cast iron pan. Sprinkle a few berries onto each pancake. Cook on medium heat until the pancakes are speckled with little bubbles. Flip and continue to cook until the underside is lightly browned.
  5. Top with whatever you like, such as maple syrup, apple butter, fresh fruit, and/or yogurt. Eat immediately and without hesitation!

Shrove Tuesday (Pancake Day)

Photograph by Flickr, Creative Commons, jeffreyw

Shrove Tuesday will be celebrated around the world on Tuesday 17 February, 2015.  Our thoughts move towards Lent, commencing Ash Wednesday, and whether we will give up an item for 47 days and nights.  Lent represents the fasting season, and by tradition households would use up rich staples such as sugar, eggs and milk ahead of the fast.  And so we have Pancake Day, celebrated in the UK, Australia and parts of Canada born from the desire to use up goods in the pantry.

In my home town in England, Pancake Day was the only day of the year where my Dad would take over the kitchen and prepare the pancakes.  For us children it was such a treat to have Pancakes for dinner.  Not a vegetable or gravy in sight.  Dad made a special sauce for the pancakes using the juice of one orange and one lemon, butter, lemon and orange rind, sultanas and treacle.  (Treacle is a sugar-based syrup, rich in flavour and texture, that will enhance any sweet treat. )  We eagerly awaited the tossing of the pancake in the pan.  Would they really stick to the ceiling if thrown too high?  Would he catch them?  Dad had the batter and butter combination figured out and he rarely had one stick or break.

The pancakes were served thin. We sprinkled them with sugar, rolled them up like sleeping bags, and poured the syrup over top.  We mopped up the sweet sauce with bites of the absorbent wraps.  Delicate, sweet and warm, the treats melted in our mouths.  We patiently awaited second helpings, with the chef only able to produce one pancake at a time.  The whole event was a labour of love.  Dad loved to cook the pancakes and we loved to eat them.  I am sure that Mum loved a night off from cooking too.

Pancake Day remains a strong tradition, celebrating its historical past and community.  While we may not clear our pantries of rich items today, we can still enjoy a break from our routine meals, and create our own traditions.  Villages and towns host Pancake Day races, families come together to enjoy the food.

How will you mark Shrove Tuesday, and what are you giving up for Lent?