Whole Wheat Pancakes

Whole Wheat Pancakes
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Whole Wheat Pancakes
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Ingredients
  • 1 each Egg
  • 1 cup Milk
  • 2 tbsp Butter melted
  • 1 cup Whole Wheat flour
  • 1 tbsp Honey
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
Servings:
Instructions
  1. Combine all the ingredients in a mixing bowl and whisk until smooth.
  2. Scoop the batter onto a well-seasoned cast iron griddle and allow to cook on medium heat.
  3. Once bubbles have formed on the top of the cakes, they can be flipped and cooked a couple more minutes.
  4. Serve with fresh berries and whipped cream or your favorite syrup.
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Honey Spice Cookies

 

Honey Spice Cookies
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Honey Spice Cookies
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Ingredients
  • 2 cup Butter
  • 3 cup Brown Sugar
  • 3 each Eggs
  • 3/4 cup Honey
  • 1 tbsp Baking Soda
  • 1 tbsp Cinnamon
  • 1 tbsp Ginger
  • 1 tsp Cloves
  • 3/4 tsp Kosher Salt
  • 6 1/2 cup Flour
Servings:
Instructions
  1. Cream together the butter and sugar.
  2. Add the honey and beat until mixed.
  3. Add the eggs one at a time mixing in between.
  4. Add the remaining ingredients EXCEPT the flour. Mix until everything is will incorporated.
  5. Mix in the flour.
  6. Scoop the dough onto a parchment lined or greased cookie sheet and bake at 350 degrees for 10-13 minutes or until your desired “doneness”.
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Vanilla Honey Crème Brulee

It seems like a long time ago I was anxiously waiting for fresh duck eggs for pastries and desserts. After that and before the fox I was able to gather eggs for the kitchen and some for hatching. I wasn’t sure if there would be a noticeable difference when using duck eggs verses chicken eggs. There is. I can see why some pastry chefs search out duck eggs. They add a subtle richness that isn’t there with chicken eggs.

I tried the eggs in different breads, challah and brioche both lent themselves quite nicely to the change. The recipe that exposed the richness of the change in egg was my Vanilla Honey Crème Brulee.

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