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| This fabulous historical recipe for Pancake Day is from Neil Buttery of the British Food: A History blog and podcast. Neil developed the recipe after discovering our Green Pea Flour in a shop in Manchester. Although our Green Pea Flour is not the same as Peasemeal (where the peas are toasted before being milled) it makes a good substitute. As far as we are aware true peasemeal is sadly no longer produced or sold in the UK. |
Peas were one of medieval peasant farmers' most important crops, known to them as peasen, the plural of pease - which, mistakenly assumed to be a plural, was shortened to the singular 'pea' we know today in the 17th century.
Peas were only rarely eaten green as we now eat garden peas, fresh or frozen, but instead left in the pods to mature and dry: an excellent storable food for the winter months.
Pease were toasted and ground to make peasemeal; used to thicken stews, for quick soups and added to bread or to make pancakes. Peasemeal long stopped being produced in most of the UK, but did live on in the north of Scotland and Orkney. Sadly Golspie Mill on the Sutherland Estate, as far as we know the last commercial peasemeal mill in the UK, closed its doors late last year.
Neil’s research found that although peasemeal fell out of common use in the past centuries, the tradition held on in rural Scotland, where pease pancakes were popular. Although there are no recorded recipes Neil created this one based on American-style pancakes
Makes 10 to 12 pancakes
Ingredients
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Method
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A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
These cookies are quick and easy to make. Rye and treacle give wonderful depth and richness to the flavour, pairing well with the warmth of the spices. The addition of just a bit of wheat bran to the dough adds a nutty flavour, as well as improving the texture through its moisture absorbing properties, making for chewier cookies.
A few simple additions can transform an everyday bowl of porridge into a special treat. The warming blend of spices makes this breakfast extra cosy and comforting. For an even creamier texture, you can soak the oats in milk overnight, though it’s perfectly delicious made fresh in the morning.
