Ingredients:
1 1/3 cups water (11 oz)
6 Tbsp. unsalted butter (3 oz)
3/4 tsp. vanilla
3/4 tsp. cinnamon, ground
3/4 tsp. nutmeg, ground
3/4 tsp. salt
3/4 cup medium brown sugar (6 oz)
1/3 cup shelled hemp seed (1 1/2 oz)
1 cup rolled oats (3 1/2 oz)
1 large apple, peeled, cored, and grated (5 oz finished weight) like Granny Smith
2 large eggs (4 oz)
1 cup all-purpose flour (4 1/2 oz)
1 tsp. baking soda
1 tsp. baking powder
Method:
In a medium saucepan bring to a boil:
1 1/3 cups water (11 oz)
Reduce heat to low an add:
6 Tbsp. unsalted butter (3 oz) melted
3/4 tsp. vanilla
3/4 tsp. cinnamon, ground
3/4 tsp. nutmeg, ground
3/4 tsp. salt
3/4 cup medium brown sugar (6 oz)
Whisk in:
1/3 cup shelled hemp seed (1 1/2 oz)
1 cup rolled oats (3 1/2 oz)
Cover and remove from heat and let sit for 20 minutes.
Mix in one by one:
1 large apple, peeled, cored, and grated (5 oz finished weight)
2 large eggs (4 oz)
1 cup all purpose flour (4 1/2 oz)
Put in a container and refrigerate overnight.
The next morning stir in:
1 tsp. baking soda
1 tsp. baking powder
And thin if necessary with 1-3 tablespoons of water.
To cook: Ladle a little more than a quarter of a cup of batter onto a lightly oiled griddle at 350° F until the bubbles stay open on the top and the bottom is medium brown. You don't want the cakes to be wider than your pancake turner. Turn carefully and cook until brown on bottom and done through. Serve with sour cream, crème fraîche or Canadian maple syrup. Yields about twenty 3" cakes.
Notes: Lightly wipe griddle with oil every time to prevent sticking.
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