Friday, April 3, 2020

Egg Cakes

I think the correct name for them would be scones, but that's how they were called in the original recipe which comes from a Dutch magazine, and I  cut it out so long ago (and never tried, shame on me!) that I actually forget which magazine it was and can't give a credit to anyone (I think it was some lady's invention  for her kids' breakfast but I'm not sure). I changed it slightly anyway, so I guess I can just share it with you:)

You will need:

200g flour (the recipe calls for almond of spelt, but since we still have flour shortages I used pancake mix: 20% buckwheat 80% white flour. It turned out fine but the scones were somewhat dry)
3TBSP honey (again, I used 3 tsp, as a result they weren't sweet, but we ate them with butter and jam anyway)
1 1/2tsp baking powder
a bit lemon juice, salt

Warm the oven to 180*C, and line the baking tray with baking paper. Mix all the ingredients, and form round cakes with a table spoon, you should get 8 - 10 cakes. Bake for 10 minutes, serve for breakfast, lunch, or just by a cup of tea. Enjoy!


  1. Buckwheat flour soaks up really lots of fluids. When baking with it, one can usually use only 2/3 (or even less) flours, if recipe suggests using wheat.


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