Wednesday, November 30, 2011

Beautiful Pomegranate

'Tis the season for the beautiful pomegranate.

I remember eating pomegranates as a child. My mom would break one open, pull out the bread board under the counter (remember those) and my brother and I would stand there and gobble up all of the juicy seeds. 

Perhaps because they're a fruit from my childhood, they are a favorite fruit of the season. 

I like to seed the fruit all at once so that there's a lovely bowl from which to scoop up big bites. The seeds are a wonderful topping on just about everything from savory cheese and crackers to...

...delicious sweet pancakes. 

We eat a lot of pancakes in our household, but I have an extra spring in my step when we have pomegranates to enjoy with them. It's such a special treat.  

I've posted about Hubby's spelt pancakes before and just have to reiterate how delicious and fluffy they are (the trick is whipping the egg whites). 

Hubby's Spelt Pancakes

2/3 cup stone ground corn flour
1 cup spelt flour
2 tsp baking powder
2 tsp raw sugar
1 tsp salt 
2 eggs - separated
1 1/2 cup milk 
2 TB melted butter

Combine dry ingredients in large bowl. Whisk wet ingredients in a small bowl. Whisk egg whites separately in another small bowl until frothy. Combine together with dry ingredients in large bowl.


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