Yamcakes

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To me, pancakes and waffles are a wonderful vehicle for a vast array of delicious ingredients. For the most part, they’re quick and easy to make.

This recipe is a little more elaborate than some, simply because it requires a baked Jewel Yam. But we just happened to have one warm by the fire one day, and the recipe went together effortlessly, once the inspiration was set in motion.

Energetically, these wonderful pancakes gently tonify spleen, kidney, and lung qi — a blissful treat for an autumn afternoon meal! Their energetic temperature is slightly warming — most of all, they melt the heart!

As usual, I didn’t measure anything in the recipe, so the amounts are simply jumping off points for your experience…

Combine the following in a food processor:

• 1 large, baked Jewel Yam (or any deep orange variety)
  A few ¼ inch slices of Fresh Ginger
  ½ cup Hazelnut Milk (yogurt works well for a little tang)
  1 Tablespoon Coconut Oil

Blend these by pulsing them a few times, scrape down the sides and get them a little smoother. Then add a couple of Large Eggs, and gently mix them in.

Combine the following dry ingredients in a seperate bowl:

• 1 Cup Yellow Cornmeal
  1 teaspoon ground Cinnamon
  1 teaspoon ground Coriander
  1 ½ teaspoon Rumford Baking Powder
  1 teaspoon Celtic Sea Salt

Whisk these together and pour in the wet ingredients. If you need more liquid, add hazelnut milk. Ideally, we want a compromise between runny and pasty.

Pour smallish sized pancakes onto a seasoned, dry hot surface of your choice and gently cook until deep golden. These really don’t need maple syrup, but a little ghee is nice. I should warn you that if you start sampling these as they come off the griddle, they may never reach the table....

Chrysanthemum tea is a nice complement.

Equipment Note

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My favorite utensil for pancakes is a size 30 French carbon steel fry pan (11 ¾” across). The surface is less porous and smoother than cast iron, and it’s graceful shape inspires creativity. A smaller sized pan like this has been my omelet pan for over thirty-five years.