Here’s a recipe for a pancake which I’ve originally received from somewhere, and which after numerous tweaks and improvements to the proportions of the ingredients, the ingredients themselves as well as the baking procedure, is effectively an entirely new recipe.
The ingredients are:
- 1 l milk (oat milk has been proven to be a good alternative)
- 0,7 dl rapeseed oil
- 7 dl spelt flour (you may vary the proportion between fine and wholemeal flour; I use 3,5 dl of each; wheat may be used if in dire straits, in that case use a little less of it)
- 1 tbsp cardamom
- 1 dl sugar
- 3 eggs
Mix all the ingredients, leaving the flours and the oil last. Use a whisker to avoid clumps from being formed. Use butter (or rapeseed oil) to grease a deep oven tray. Let the dough sit at room temperature for about one hour before putting it in the oven.
Heat the oven to around 190°C. Pour the dough to the tray while making sure the cardamom won’t be left to the bottom of the bowl. Bake for around 45 minutes. The pancake should be served warm, with whipped cream, jam or simply plain sugar.
[2020-10-25] Fixed a few spelling errors.
This is a recipe for a lemon pie. It consists of a base and filling.
- ~ 2 dl of fine spelt flour
- ~ 2 dl of coarse spelt flour
- spelt flour can be substituted for wheat flour in case of an emergency
- 1 dl sugar
- 65 g of butter
- 0,6 dl of canola oil (or add an equivalent amount of butter)
- Zest of three organic lemons
- An egg
- 1 tsp of baking powder
- 4 eggs
- 4 dl of icing sugar
- Juice of three lemons
- 1 tsp of barley starch (potato starch should do as well)
- 3 dl of cream
- 1 tsp of vanilla sugar
Begin with mixing melted butter, canola oil and sugar (update 2020-02-10: added the amount of sugar). Before breaking and then adding the eggs (without the shells), make sure the mix isn’t too hot so the eggs would coagulate. Remove the zest from the organic lemons. Don’t use the zest if the lemons you have are not organic. If you have a wand mixer at your disposal, you can add the zest to the mix and mix it with the wand mixer. Otherwise cut the zest into tiny bits and add it to the mix, then use a whisk to blend the mix.
Mix the flours well with the baking powder. This, just as the further steps of the recipe, is best done without the wand mixer. Add the flour-baking powder mix little by little until the dough no longer sticks to the hands, and then a little bit more to avoid the dough being too soft. Don’t knead.
Spread the dough as a approximately evenly thick layer into a medium sized pie dish, extending a few centimetres along the walls of the dish, depending on the size of the dish.
Put the pie dish to freezer and let it stay there until the oven has been heated to 175 °C. This should take around 20 minutes. Put the pie base in the oven for around 20 minutes, or as long as it begins to appear solid.
Juice the lemons and mix the juice with the eggs, barley starch, vanilla sugar and icing sugar. Add the cream as last, quickly pouring it all to the bowl and mixing it without a hesitation. At this point you may want to remove the foam if there’s a lot of it.
Pour the filling on the pie base carefully to avoid disintegrating the base. Change the oven temperature to 190°C. Put the pie back to the oven for around 45 minutes, or as long as the filling has solidified. For the first 20 minutes, put a layer of tin foil on top of the pie but avoid touching the filling with it. It prevents the filling from drying too much.
Take the pie out of the owen and let it cool down before serving.