While we’re talking all things garden, anyone following us on instagram has gotten a small glimpse into our culinary obsession with weeds. These pancakes offer a fun and simple way to sneak some nutritious wild foods into your food. The nettle taste is undetectable, making the recipe very kid-friendly, and these cakes can be as easy as chopping up two cups of densely packed young nettle leaves and adding them to your favorite pancake recipe, but Kathy, one of our acupuncturists, successfully argued the point on Monday that sometimes it’s just nice to have a new recipe to try. So, here ya go!
Ingredients
2 cups tightly packed young nettle leaves
1 cup brown rice flour (or gluten free mix)
1/4 cup tapioca starch (can be substituted for more flour)
1 large farm-fresh egg*
1/4 cup tahini
2 tblsp honey
3/4-1 cup milk of your choice**
1 tsp baking soda
1/4 tsp salt
1 tsp apple cider vinegar
1 tbls ghee, coconut oil, or butter
Process
- Using a blender or food processor, puree the nettles until they are finely chopped. Set aside.
- In a large bowl, whisk the flour, starch, salt, and baking powder together.
- In a separate bowl, whisk the egg, tahini, vinegar, and 3/4 cup of the milk together. Add the liquid to the dry ingredients and mix well. If needed, add more milk until the consistency is soupy enough to ladle onto the frying pan.
- Heat a cast iron skillet or frying pan over medium heat. Add enough oil/ghee/butter to coat the pan and ladle 1/2 cup of batter. Cook until bubbles appear in the surface of the pancake (1-2 minutes, depending on your heat). Using a spatula, gently flip the pancake and cook on the other side for 1-2 minutes longer. Repeat until you’ve used all your batter.
- Serve with you favorite condiments. May be eaten savory or sweet.
*I used a duck egg from my friends at Underline Farm in Ashfield. (P.S. Check them out here: https://www.underlinefarm.com/). If you don’t have access to duck eggs or large chicken eggs, use two smaller ones here.
**I used hemp milk. Water works in a pinch.
