Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes
makes about ten 4-5 inch pancakes

dry ingredients:
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/3 cup sugar
  • zest of one lemon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup poppy seeds
wet ingredients:
  • 1 cup milk
  • 1/3 cup fresh lemon juice
  • 3 T butter, melted
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • butter for cooking
Whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Pour the wet mixture into the dry and fold together, just until combined. Don't overmix!

Melt butter on a medium-hot griddle. When the butter is no longer foamy, and the griddle is hot, pour pancake batter onto the griddle in 1/4 cup portions. Brown pancakes on both sides. Keep warm in the oven until you've finished making the entire batch.

Serve hot with butter and maple syrup or jam.

Salted Honey Pie

Salted Honey Pie

    For pie crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tsp sugar
  • 1/2 cup (1 stick) butter, chilled and diced
  • 1/4 cup ice water
  • For filling:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup honey
  • 1 cup brown sugar
  • 2 tablespoons cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 4 eggs
  • 1/2 cup cream
  • flaked or sea salt for finishing
First, prepare crust. In large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate at least 4 hours or overnight.
On floured surface, roll crust into 12-inch circle. Press dough evenly into bottom and sides of 9-inch pie plate. Trim edge almost even with edge of pan. Fold edges under and crimp with fingers or fork. Cover crust with plastic wrap and refrigerate for minimum of 30 minutes and maximum of 3 hours.
When you are ready to make the pie, preheat oven to 375°F.
To prepare filling, melt butter in small pan over medium heat. When foam subsides, watch closely and stir often. When white milk solids have turned brown and butter smells toasty, turn off heat and add honey, stirring until it dissolves. Let mixture cool 10 minutes before proceeding.
In medium-sized bowl, whisk together brown sugar, cornmeal and salt, being sure to work out any lumps in sugar. Stir in brown butter and honey mixture, vanilla and apple cider vinegar. Add eggs, 1 at a time, whisking after each addition. Whisk in heavy cream.
Pour filling into chilled pie shell and bake on middle rack of oven for 45-60 minutes, rotating once halfway through baking. Pie is finished when filling is puffed and golden, but center is still just a bit wobbly when shaken.

Cool pie on wire rack for about 1 an hour before sprinkling with sea salt to taste. Serve warm or at room temperature.