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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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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
