At the end of June we visited Latvia. In Riga there’s an amazing Market Place from where one can find so many goods. We were told to buy honey from there, as they sell it unprocessed and in huge 5 kilos jars at a very reasonable price. One thing I was not expecting to find and definitely the best souvenir I bought from there was raw honeycomb. Here in Finland I’ve never seen it anywhere, but now that I think about it, it is quite a rare find in Italy too.
Honeycomb is the purest form of honey, as it includes both the honey at its rawest state and beeswax, which has many nutritional values and health benefits, besides adding an interesting crunchiness to the palate experience.
I thought to pair the honeycomb with lilac flavor, which is now finally blooming in Northern Finland too (yay!), so I created a simple lilac sugar that is added to the pancake batter. That’s how the lilac honeycomb pancakes were born. If you’d like to continue making this recipe all year round, you can preserve the lilac sugar by freezing it.
Also, these pancakes can be easily prepared the evening before and warmed up in the morning. I don’t know about you, but that definitely gives me a good reason to get out of bed, especially on Mondays!
I hope you’ll enjoy this recipe and feel free to tag me (@duefiliderba) so that I can see your creations!
- 50 g sugar
- 3 g fresh lilac flowers
- 25 g lilac sugar
- 1 egg
- 80 g rice flour
- 30 g potato starch
- 80 ml milk
- pinch of baking soda
- Butter or coconut oil
- Your favorite jam
- Raw Honeycomb
- Blend the sugar with the lilac flowers.
- Whip the sugar and the egg for a few minutes until soft
- Add the milk and mix gently.
- Sieve the flour and the starch and add them to the batter.
- Add the baking soda and mix.
- Warm a pan with some butter or coconut oil and add two tablespoons of batter.
- When the batter will start to form bubbles, flip the pancake and cook for 1 or two minutes.
- Serve with your favorite jam and honeycomb.
