Have I told you I really really love cardamom? I use it in my coffee and matcha latte, add it to granola, overnight oats, porridge, and to some savory foods, too. Today I’m going the traditional way (sort of) with my vegan cardamom bun pancakes. For a special celebration, they’re coated with sugar and eaten with lots of berries. Read post in Finnish here.
And what is the special occasion? It’s First of May Eve and First of May soon and all the fun traditions that go with it: happy people gathering together, good food and drinks, usually sparkling wine and mead. One of the most traditional foods to eat during these days is doughnuts. They’re baked in oil, and covered in ridiculous amounts of sugar. It’s a treat, a very yummy and fluffy treat, which I’m sure everyone loves.
I LOVE the original version too – munkki – as it’s called in Finnish, but I also really love to create new versions of traditional treats. So I combined a cardamom bun pancake recipe from my new baking book Herkkuja (Sweet treats) with a sprinkling of First of May fun and this is the result:
While I don’t normally eat white sugar and don’t usually use it in my recipes, this recipe just calls for it. If white sugar is not your thing, you can always use coconut sugar or even leave it out. But to get a near authentic Finnish Vappumunkki feel, I do warmly (and sweetly) recommend using white sugar.
Happy pancake Sunday from the Forest♥
ps If you’re searching for a savory recipe for First of May celebrations, I got you covered with my Lemony lentil taco salad. You can serve it in a big bowl or put into jars – perfect for picnics!
- 3 dl spelt flour
- 1,5 dl oat flour
- 1 packet of dry yeast (about 10 g packet)
- 0,5 dl coconut sugar
- 1,5 tl ground cardamom
- ¼ tl salt
- 2 dl plant-based yogurt
- 0,5 dl water
- 0,5 dl coconut oil
- 3 tbsp coconut oil for frying and for coating pancakes
- 2 tbsp sugar for coating pancakes
- Mix dry ingredients in a bowl: flours, yeast, sugar, cardamom and salt.
- Mix yogurt and water and heat until the liquid is about 45 C (or 115 F)
- Melt coconut oil.
- Add dry ingredients to the yogurt-water mixture and mix with a spoon. Add melted coconut oil and knead for a few minutes.
- Cover the bowl with a tea towel and let rise for about 30 minutes.
- Tip the dough into a floured surface, roll it and divide into 10 equal parts. Roll each into a ball and flatten into a pancake shape.
- Melt coconut oil in a pan and fry each bun pancake about 1-2 minutes per side on medium heat.
- While still warm, brush coconut oil on each side and dip in sugar.
- Serve warm with berries or eat just as they are: warm, sweet & sugary.