I served leblabi (chickpea soup with harissa) with roasted purple carrots seasoned with za’atar.
Monthly Archives: December 2014
To make these pancakes I started with hazelnut milk and added liquid stevia, vanilla extract, cinnamon, allspice, nutmeg, cloves, salt, baking powder and agave syrup. Then I mixed in enough unsweetened applesauce to form a thick liquid, about the consistency of buttermilk. Next I added a bit of buckwheat flour, then enough rye flour to make a batter.
Rye pancakes should be cooked at a lower temperature than wheat pancakes, and for a much longer time. They shouldn’t be turned until the top has completely solidified and looks dry, or you will find they are still uncooked inside. I also recommend making smaller pancakes for the same reason.
I discovered that coconut oil didn’t work well with these pancakes, but peanut oil was fine.