By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Fennel is unique in that it is essentially a vegetable, an herb, and a spice. The large bulbs can be eaten raw or cooked, the leaves and flowers can be used as a fresh herb, and the seeds can be used as a spice. We are using the seeds today. They have a pleasant anise/licorice flavor and can be used as is or toasted first to intensify the flavor. Most often, they are crushed or ground to give them a more delicate texture, though you’ll sometimes see them left whole in things like savory sausages or rustic loaves of bread. To participate in future installments of this series, sign up at the CRDL.
Fluffy Fennel Flapjacks
- 1 1/4 cup all purpose flour
- 1 cup milk
- 3 Tbsp vanilla yogurt (I used Icelandic, Greek would be fine.)
- 1 Tbsp sugar
- 1 Tbsp sunflower or other neutral oil
- 1 Tbsp orange zest
- 2 1/2 tsp baking powder
- 2 tsp fennel seeds
- 1/2 tsp cardamon powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Start by crushing the fennel seeds in a small bullet blender or mortar and pestle to break them up into smaller pieces. It is not necessary to reduce them to a powder. Combine all dry ingredients in a medium sized mixing bowl and whisk together until well combined. Zest your orange and combine with milk, yogurt, and oil in a second, smaller, bowl. Whisk this mixture until well combined.
Heat a lightly oiled skillet over medium heat until water sizzles when a drop is added to the pan. Quickly whisk together the wet and dry ingredients in the larger bowl until mostly smooth. Spoon into the pan to form your favorite size pancakes. (I like to use a small ladle, which is just about 1/4 cup, but they can be larger or smaller as you prefer.) Allow to cook until bubbles form on the top surface and the underside is golden brown. Flip and cook until the second side is also golden brown. Serve immediately, or allow to cool in a single layer. These reheat well in a toaster if you have some left for later!
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