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Beancakes (sweet)

This recipe is in categories Saxons & Vikings, Main courses, Snacks,
About this recipe:
Difficulty: 2
Comments: These beancakes require the use of a sharp knife for chopping ingredients. The cakes are fried in a heavy based frying pan. It is a little tricky to brown them thoroughly without burning them. To avoid this keep turning them and adjust the heat to ensure they cook properly.
Preparation Time: 10 mins
Cooking Time: 12-15 minutes
Number of servings: Makes 10-12 cakes
Serving suggestions: Serve hot or cold.
This is a vegetarian recipe

This recipe uses flour. The end of the Anglo-Saxon period saw development of water mills but most flour was ground using a quern. The broad beans would have been grown in plots in the village along with other vegetables.

The Saxons would have cooked foods such as small cakes or pancakes on a big iron skillet or hanging griddle near an open fire.

The cakes are best eaten hot but are also good cold. They need to be cooked slowly to ensure the batter is cooked all the way through. The cakes should be firm and not sticky, when hot they will be slightly crisp on the outside.


Ingredients

Making and cooking it
  1. Shell the beans from their pods, if they are in pods. Defrost if frozen
  2. Chop the beans roughly on a board into small pieces
  3. Add the flour
  4. Moisten this with milk to make a paste
  5. Add the runny honey. This will make the paste wetter. You may need to add more milk to make sure the batter drops off your spoon
  6. If you wish, you can add a sprinkle of linseeds and some crushed hazelnuts  
  7. When the batter will drop from the spoon, lightly grease the frying pan , you could use oil/ butter for this
  8. When the fat begins to sizzle and smoke a little, drop spoonfuls of the bean batter into the pan
  9. You will need to turn the cakes and move them around so they don't scorch - you will need to reduce the heat so the cakes cook right through
  10. Once they are golden on both sides they are ready
  11. Eat hot or cold