My friend Michele arrives for a visit with a half gallon jar of chokecherry juice she’s made from berries from a friend’s tree. We go to the Saturday morning farmers’ market and contemplate what to do with the juice.
Chokecherries are deep red and the juice is medium ruby on its way to purple. Not as deep as grape wine, not too sweet, fruity but not as much as other berries and more slightly tart than our apples with a dry finish. We buy a beautiful red cabbage and decide to make savory stuffed pancakes with chokecherry syrup.
- Make some pancake batter
- Reduce your chokecherry juice with some balsamic vinegar
- Chop cabbage, onion, caraway, apple and stir fry. Add something umami (leftover meat, mushrooms)
- Make some crunch for the top: cucumber
- Fry the pancakes in butter, and serve open on each plate with the above filling, crunch and syrup.
For the pancake batter this time, I used:
- 1 cup rye/whole wheat flour
- 1 cup all purpose flour
- 1/4 cup almond flour
- 1/4 cup ground flax seed
- salt, baking powder
- 2 eggs
- 1 cup skim milk and more to make batter thin so one ladle covers our large fry pan
