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Friday, May 3, 2013

COLMENA WITH HISPANO MUSLIM PANCAKE RECIPE


Beehive
Photo from: Paul Scicluna
beehive. As today, in the Middle Ages beehives generally are found in valleys or on mountain slopes facing south to protect them from the north winds. They are near streams for the necessity of water. Normally, bees make hives in tree trunks, especially in oak trees. Beekeeping was very serious business in practically all villages before sugar became readily available and honey was thought to be good medicine. See miel. [Silva. 1994:173]

RECIPE FOR HONEYCOMBED PANCAKES[1] ADAPTED FROM ANÓN AL-ANDALUS #417. RECETA DE LA MUŠAHADA,[2] QUE ES HORADADA,[3] p 229-230

Ingredients

2 c flour
1 pk dry yeast
½ tsp salt
Pancake Batter
Photo by: Lord-Williams
2 eggs  (optional)[4]
1 c water
4 tbsp butter or 1 tbsp butter and 3 tbsp olive oil

Garnish:
1 tbsp melted butter
½ c honey or honeycomb
powdered sugar

Preparation

The author begins by saying: ‘This is the most sophisticated dish. It is the lightest and most easily digested. It is the healthiest because of the yeast in it and because it is soft.’

Beats Pillburys'
Photo by: Lord-Williams
Mix flour, yeast and salt. Add eggs if used and water little by little. If eggs are not used, add more water. Mix until the batter it is diluted but thick. Heat a frying pan. Add butter and/or olive oil. Pour the batter into a frying pan over very low heat. Extend the batter over the entire circumference of the pan. Cover and leave for a few minutes.
Turn and brown the other side. Place it on a serving platter.

Grease the pan again and make pancakes until the batter is used up.

Melt 1 tbsp butter. Add clarified honey. When warm this pour over the pancakes on a serving dish. Let sit until the perforations in the pancakes absorb the butter and honey. Sprinkle with powdered sugar and serve.


[1] This is the second pancake recipe published by the Medieval Spanish Chef. See blog titled cofina published April 17, 2013 for the 14th Century Catalan version.
[2] Panel.
[3] Perforated.
[4]  The Medieval Spanish Chef’s addition. If a medieval Christian were to prepare this recipe during Lent or on any other religious fast day eggs and butter would be excluded. Olive oil would be used instead of butter. 

1 comment:

  1. The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

    ReplyDelete