Category Archives: honey

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Lassen’s 42nd Anniversary!

Let’s Celebrate with a Recipe Straight from Oda and Hilmar!

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These are no ordinary pancakes–they are Danish Pancakes from the recipe file of Oda and Hilmar Lassen!  They look like crepes, but since they came from Denmark, they have their own Danish, Natural Food twist!

 

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Like most pancakes, the ingredient list is pretty simple.  And like most of their recipes, you’ll need to go by the feel of things as much as by amounts!  I’ll give amounts here, but pay attention to the descriptions of what the batter should feel like.  This recipe is for 2-3 people.

You’ll Need:

  • 3 organic, free-range eggs.  Hilmar taught me to do one egg per person, plus one more egg.  I found that when I had a bunch of teenaged boys to feed, I needed much more than that–2 eggs per person!
  • 1 TBSP organic honey
  • 1/4 tsp salt
  • 2/3 cup organic whole wheat flour
  • 2/3 cup organic unbleached white flour
  • 2/3 cup organic milk (I used 2%)
  • 2/3 cup water

Eggs, Honey, Salt

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Beat the eggs and then add the honey and salt and mix.
 
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Don’t be too concerned if the honey doesn’t blend into the eggs much.  When you add the rest of the ingredients it will get blended in just fine.

Flours

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Add the flour a spoonful at a time until the dough is very thick and you think you can’t blend any more flour in.  Depending on how big your eggs are, you many have to add a little more or a bit less flour than what is stated on the ingredient list.

Milk and Water

Add about 1/2 cup of milk and 1/2 cup of water.  Blend until smooth.  Add more milk and water until you have a very thin batter.  

Prepare the Pan

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The Danish way is lots of butter, but you can spray the pan with non-stick spray, if you’d like.  Heat the pan until quite hot.  The butter should brown.

Start to cook!

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Pour the batter in a thin stream onto the hot pan.  Tilt the pan at the same time to keep the batter thin on the pan.

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Gently swirl the pan around to coat the pan with a thin sheet of batter.  Let the pancake cook until the batter is dry-looking and the edges are lightly browned.

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Flip the pancake over and cook on the other side until slightly browned.  Place on a warm plate and cover with a lid while you make the rest of the pancakes.

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Top with jam–I chose strawberry here–and whipped cream, if desired!  Roll the pancakes  and then enjoy!

 

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Some in the family have Americanized these pancakes and eat them with maple syrup, but the true Danish way is with jam.

Open Wide!

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Yum!  These amounts made 8 large pancakes.

Bonus Recipe!

I found this idea for strawberry jam on Pinterest and decided to give it a try, since I’d like to reduce the amount of sugar I eat!

 

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Put 2 cups of organic strawberries in a blender.

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Add 2 TBSP organic chia seeds and 2 TBSP organic honey (to taste).

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Blend!  If you’d like some chunks of strawberries, add them after blending.

 

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Pour into clean containers, cover, and refrigerate overnight.  The chia seeds will thicken the berries and there is no need for pectin or lots of sugar.  This jam was delicious on the Danish Pancakes!  I had them for breakfast this morning!
 
Enjoy these easy but elegant pancakes for breakfast, a brunch, or even as a dessert!
 
Love,
 
Lassen’s
 
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Focus on Local–Bennett’s Honey Farm

Learn Something Sweet on this Sweet Day

Written by Gayle

 
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It was a gorgeous day last week when Mykey (Art Director and Graphic Designer), Bethany (Marketing Director) and I (Owner and Writer) went to Fillmore to tour the facility of one of our local producers, Bennett’s Honey Farm.  They are the source for our Lassen’s Label Honey.  Yum!

 

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photo courtesy of Bennett’s

 Bennett’s was founded by Red and Ann Bennett in the late 1970’s.  A swarm of bees landed in their yard, which Red captured and thus started his beekeeping hobby.  It wasn’t long before his hobby expanded into a business.

 
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Photo courtesy of Bennett’s

Ann was happy to get out of the “rat-race” of the big city, and they worked together to build up their business.  Today, they are partners with Chip Vannoy, another local beekeeper, who hosted us at their facility in Fillmore.

 
 
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One of the neat features of Bennett’s Honey farm is their live hive, right in the store!  The queen, here marked with a blue dot, was laying eggs when we were there.

 

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I was happy to have glass separating me and the bees, though!  (I have a not-irrational fear of bees!)

 

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The bees are housed in wooden hives, which have individual frames where the bees build the comb.  My father was a beekeeper, so I was able to tell how they are put together and what the beekeepers do to keep the bees healthy and happy!  (My dad and brother built a lot of those frames in our basement during our Pacific Northwest winters!)

 

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Did you know that when bees bring the nectar into the hive it is 70% water?  Then the bees fan with their wings until a lot of the water evaporates and the nectar thickens into honey.  And a bee makes less than 1 tsp of honey in its entire life.  That’s a lot of work!

 

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Once the hives are full of honey, the beekeepers bring it into the facility where the honey is extracted from the frames.  The caps on the honeycomb are removed, and then the honey is spun out into big drums.  The honey is allowed to settle, where beeswax rises to the top.  The honey is only gravity strained–never heated higher than beehive temperatures.  This is really important.  Many producers heat their honey to make it easier to strain and bottle, but high heat removes the pollen and enzymes that are such a healthy part of honey.  Bennett’s Honey Farm only gravity strains through cheesecloth, so the healthy pollens and enzymes are retained in every bottle–it is never filter-pressed.  If you see a bottle of honey that is super clear, that’s a sign that the honey has been heated and the pollen and enzymes have been removed and distroyed.  Beware clear honey!

 

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The next step is bottling.  Bennett’s has a first-rate bottling operation. The honey is fed into the bottles, lidded, vacuum-sealed, and boxed for shipping.

 

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We even got to see some honeycomb being bottled.  If you haven’t ever tried spreading a bit of honeycomb on your toast, you ought to try it!

 

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Bennett’s also uses the leftover beeswax to make beautiful candles.  They smell so wonderful!

 

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Another great feature of this local producer is that Bennett’s Honey Farm is a Green Facility.  They installed solar panels on their plant in 2005, and now they produce 100% of the power they consume.  They are close to a Zero-Carbon Footprint business, too–Another reason to support this local business!
 
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Photo courtesy of Bennett’s

Come into Lassen’s and try some of our Lassen’s Label, locally-produced honey!  It is available in several varieties–Orange, Sage, Buckwheat, Clover, and more!

 

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Love the sweet local stories–and thanks, Mykey, for the pictures!
 

Love,

Lassen’s