Spelt & Yogurt Pancakes

Using spelt flour adds a slightly nutty taste to these pancakes and our homemade yogurt sends them over the top! In this recipe, egg whites are used as the leavening instead of baking powder and baking soda. Local maple syrup on top makes them perfect for a lazy morning.

For the recipe: 

• 1 egg
• 1egg white
• 125 grams (1/2 cup) of homemade yogurt 
• 50 grams (1/3 cup) spelt flour
• 18 grams (1 1/2 tablespoons) sugar
• pinch salt
• 1 tsp dark rum

Combine egg, yogurt, flour, rum and salt together in a bowl.
Beat the egg white and sugar together until you have soft peaks.
Combine the two mixtures together, making sure not to deflate batter too much.
Heat a pan with butter and start making your pancakes! 

DIY Yogurt

Making yogurt is easy and the result is delicious!  The technique is pretty much the same across the board but you can play around by using different types of milk and by varying the incubation time. We've made our yogurt following the guidelines of Sandor Katz in his book The Art of Fermentation.  

DIY Yogurt recipe: 

• 1 liter of milk
• a few tablespoons yogurt

Heat the milk to 180 F (making sure to stir often) and hold it there for a few minutes.  
Pour the milk into a shallow ceramic or glass container and let the milk cool down to 115 F (you can speed this up by using an ice bath). 
Once the milk reaches 115 F, mix a few tablespoons of it with the yogurt in a smaller bowl, then add this to the milk, cover, and let it incubate at around 110 F for about 7 hours.
Place the yogurt in a jar and in the fridge. We've paired ours with local maple syrup! 

Yogurt and Jam

You can easily upgrade your plain yogurt by adding a few teaspoons of homemade jam. You can find a basic strawberry jam recipe here. We still had a jar of our favourite Crosstown Sweets' jam left and swirled a few spoons into our yogurt...it was so delicious that we could only catch a photo of the empty jar...sorry!

Berry Cardamom Popsicles

 

For the recipe: 

• 225 grams (2 cups) blackberries
• 340 grams (3 cups) raspberries
• ½ lemon
• 3 pinches of cardamom
• 110 grams (½ cup) sugar
• 125 grams (½ cup) water
• 275 grams (1 cup) greek yogurt
• 2 Tbsp sugar
• 1 Tsp lemon

Makes enough for about 8 popsicles depending on the size of your moulds. 

Combine water and sugar in a pot and bring to boil to make a simple syrup. Cool down.
Add lemon and cardamom to raspberries and blackberries and pour cooled simple syrup on top.
Blend using either a hand blender or a Cuisinart until liquid.
Mix yogurt, sugar and lemon together until smooth.
Pour into moulds and freeze!
To make the layered popsicle, freeze each layer for at least half an hour before adding the next.
For the yogurt swirl, lightly mix fruit mixture and yogurt before pouring into moulds.