Sunday 20 January 2002


Since I am not an accomplished cook I stick to a few tried and tested recipes. Here’s a foolproof one for flapjacks, from The Whole Wheat Heart of Yasha Aginsky (by Yasha Aginsky).

3 farm fresh eggs
1½ cups of milk
½ teaspoon of sea salt
1/3 cup of sunflower oil
3 tablespoons of raw honey
2 cups of whole wheat flour

Blend everything together and chill until ready to use. (The batter will keep in a jar in the refrigerator for a week.) Bake on a hot, oiled griddle until browned on both sides. Serve topped with raw honey, pure maple syrup, or a mixture of yoghurt and stewed apricots. (Natsuko likes a topping of fresh fruit salad and maple syrup.)

The recipe works perfectly well with normal eggs, salt, and honey too. Unfortunately the cookbook is out of print; though at the time of this post there was a secondhand copy at Powell’s in Portland, OR.

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