Flat Cakes
For most of the continent, the simple flat cake is considered quite plain and the ingredients are universally seen as a staple.
This is not so for the residents of the Demarn spellster tower. Whilst the tower had its own hives and coops, it stood isolated from any actual farmland. Its residents relied on the steady flow of buckwheat flour, and its by-products, brought in from Whitemeadow. Anything beyond necessities were considered a luxury, including cow/goat milk.
As such, a simple cooked disc of flour, milk and egg, topped with cream and honey syrup was a rarity and often used to celebrate annual dates.
Manufacturing process
- Whisk buckwheat flour, cinnamon and baking powder together in one bowl. Beat milk, egg and ½ tsp vanilla extract together in another bowl.
- Pour the flour mixture into the milk mixture, whisking until the batter is thick and smooth. Then allow the batter rest for 5 minutes until bubbles form and the batter is relaxed.
- Melt butter on a pan over medium heat. Cook the batter until bubbles form and the edges are dry (about 2 minutes depending on size). Flip and cook for another minute or until browned on the other side. Repeat and serve drizzled with syrup and cream.
- For the cream: In a large bowl, whip the heavy cream and ½ tsp vanilla extract until medium peaks form.
Ingredients
- 1 cup buckwheat flour
- ½ tsp baking powder
- 1 large egg
- 1 cup of milk
- ½ tsp cinnamon
- 1 tsp vanilla
- 2-4 tbsp honey syrup
- 1 cup heavy cream
Item type
Consumable, Food / Drink
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