Jankki

[Toddy]

Pancakes

Sorry, I don't have photos of crépes....they're thin and are generally eaten with lemon juice and sugar.
Probably incredibly bad for teeth but very tasty

 

[Robson Valley]

Yum. I dope my pancakes with 25% buckwheat flour. Lots of people don't like that taste.
Toddy: pancake toppings. What's the best in your house?

 

[Toddy]

Butter
Sometimes they'll have rhubarb and ginger jam on them though.
Son2 occasionally likes chocolate spread and some cheddar on his.

Incidentally, those pancakes are gluten free. The usual recipe works just fine with Dove's Farm gluten free self raising flour
That batch were pretty much gone by afternoon tea

I don't add buckwheat to them, but I have made them using wood millet or pendulous rush flour. Both worked well.

 

[Robson Valley]

More strictly of a breakfast thing for me. Savory (cheese) isn't what I want in the mornings.
Imagined everyone likes differences.
No butter, clogs my taste buds. Applesauce, strawberry jam both go well with the buckwheat.
Mine freeze OK for a week+ and thaw easily in the toaster.

Maybe the next batch ought to have rye flour and not buckwheat? I can imagine melted cheese with that.

Easy experiments to get the flour mix to work. 2C flour mix + 2C milk, whisk and cook.
I just bought a 12lb 8oz cast iron griddle which spans 2 electric elements on my stove.
A little daunting but want to try it later this week.

 

[Toddy]

I honestly think pancakes are quickly made and ought to be quickly eaten. I don't think I've ever frozen them. There's never enough left to be frozen, and if there are any left the next day I throw them to the birds. Just make a new batch. It's a one egg portion type baking.
Pancakes are afternoon tea type food. Generally too sweet for breakfast, well in my household they are.
We find cheese goes well with fruits, cakes and jams

Sorry Sam, totally OT from stew and ryvita !

M

 

[Robson Valley]

We ought to be able to invent our very own rye bread flat cakes, kind of like pancakes.
I wonder if they would be too bitter? No reason not to let them dry for woods foods.
I could see eating them as a bready thing with wine-braised bison or Canada goose. Breakfast, no.

 

[Janne]

No need to invent them. Rye flatbread is already invented.
http://www.fazer.se/brod/brod/morka-portionsbrod/ragkusar/

Just not exported to UK.
Since we are going OT, it is a very traditional Swedish Thursday food, yellow split pea soup and then crepes with jams etc.

Tradiionally wheat, but also buckwheat.

 

[Robson Valley]

I will invent my own. There are some short-comings to living in a white bread & mayo village.
Good winter experiment. The failures I will feed to my conspiracy of Ravens.

 

[Janne]

Get a sourdough started.
If you translate the ingredients on that Swedish site above you get the receipe and the Ravens will starve.
Or I can PM you some receipes.

Mayo you can make too. Dead simple.

Peeled north Atlantic shrimp on a lettuce leaf, a dollop of mayo, a sprig of Dill. On home baked rye bread.
Danish invention. Shrimp smørrebrød.
Cucumber sandwiches go and hide.

 

[Janne]

Man of Tanith, can you buy Ryvita Dark Rye?

Should be as close to your finnish friend’s receipe as you can get with british ingredients!

 

[Robson Valley]

I'll manage the Canadian rye, even if I'm required to drink it!

I know I have dark rye flour in the cupboard. Need to see if it has 6 legs or not.
Some of my grain flours really need to get tossed, or baked hard to feed the birds.

 

[santaman2000]

......In US you can buy good rye flour , Red Mills brand?

Rye flour is easy to source here. Bob's Red Mill is just one brand out of many. That said, the only ones I've seen are all light rye.

.....one more version of the food the Finns call jankki in Sweden ( Finland too?) which is more calorific and for us less palatable.
Instead of the smoked bacon you use something called American pork ( amerikanskt fläsk)
It is dry salted skin with the fat layer, the fat is up to 10 cm thick.
Like very thick bacon but with very, very little meat, basically pure fat.
I saw it for sale the last time in -70 or -71. Tasty it was, but even then dad told me it was bad for you.

That "American pork" sounds like "cracklins." Basically bacon rind. We cut it into bite sized bits, deep fry it, and serve it as snacks; or put it in cornbread batter to make "cracklin bread."

 

[santaman2000]

I honestly think pancakes are quickly made and ought to be quickly eaten. I don't think I've ever frozen them. There's never enough left to be frozen, and if there are any left the next day I throw them to the birds. Just make a new batch. It's a one egg portion type baking.
Pancakes are afternoon tea type food. Generally too sweet for breakfast, well in my household they are.
We find cheese goes well with fruits, cakes and jams

Sorry Sam, totally OT from stew and ryvita !

M

You bake your pancakes? That batch in your photo looks great!

We eat them at breakfast usually (sweet is good at breakfast) If we eat them at supper it's one of those special "breakfast for supper" moments. Best toppings? Lots of people over here like maple syrup but it's just too thin for me. I like thicker toppings like honey or molasses. My daughter likes fruit preserves and whipped cream (hers have to be gluten free) Pretty much everybody adds butter. Many specialty pancakes have various fruit such as blueberries or blackberries added to the batter before cooking and/or fresh bananas topping them.

As RV says, we get buckwheat pancakes here as well. HOWEVER! If you're a celiac be very careful. Real buckwheat is gluten free but a lot of the commercial pancake "mixes" on the market that call themselves "buckwheat pancake mix" are really just regular flour flavored and colored as buckwheat.

 

[Robson Valley]

The Cordon Bleu chef school baking textbook (W. Gisslen) is my source. He says that most alternatives are
best done with no more than 20% additive flour. I have every reason to think that the specialty flour that I buy
is 100% buckwheat. That becomes 25% of my pancake mix flour blend.

They freeze very well, I have a 4-slice toaster so breakfast is quick to defrost and heat.
I think I will make one batch of rye-pancake flour this winter. Just to see.

I'm quite confident that you have to make from scratch to be really certain of the composition, FODMOR or not.
Got to fool with the rye flour this winter.
Molasses (Crosby's Fancy) belongs on skillet corn bread, straight out of the oven. Rye can never match that.

 

[Janne]

No, the American Pork s dry salted, very fatty bacon. With a very thick layer of fat, and very little meat.

As I wrote I have not seen it since 45 years or so, I do not think it is being produced anymore.
Pigs are bread to have as little fat as posdible these days.
Even the American pigs are leaner.

 

[scruff]

So this is the Pancake thread now?! I have enjoyed seeing you experimented with this 'delicacy' Sam.

I hope it didn't trump my sarla, black pudding and buckwheat groats though?!

 

[Toddy]

Scruff's right, and if I were more adapt at editing on the new forum I'd seperate the thread into two.
Sorry Sam, I contributed to the total divergence.

M

 

[Janne]

I am sorry too to have diverged.
A separate thread Crepes/Pancakes would be fab, as those are true Bushcrafter’s food!

 

[Man of Tanith]

Man of Tanith, can you buy Ryvita Dark Rye?

Should be as close to your finnish friend’s receipe as you can get with british ingredients!

So this is the Pancake thread now?! I have enjoyed seeing you experimented with this 'delicacy' Sam.

I hope it didn't trump my sarla, black pudding and buckwheat groats though?!

No amigo
Yours had hendersons relish so more flavour
Im gonna try a jannki variation with chorizo to add some extra flavourings
Just dont tell Ahma or he will lynch me

 

[Robson Valley]

If there's no bugs in my dark rye flour, I'll experiment with the bread part.
This ought to be something like a bannock which could be made over a fire.