Linden Leaf Pancakes

 

Linden Leaf Flour

 

1 pound fresh, mature linden leaves

 

Pancakes

 

3/4 C. all-purpose flour

3/4 C. linden leaf flour

3 1/2 tsp. baking powder

1 tsp. salt

1 T. granulated sugar

1 1/4 C. milk

1 egg

3 T. butter, melted

 

To make the flour, dry the linden leaves outdoors in the summer, which may take up to a week. Alternatively, place leaves on baking sheets, well separated, and dry them in a 115 °F oven for up to 24 hours; this may be done in overnight shifts so that your oven is available for other uses during the day. When leaves are completely dried and crumble between your fingers, blend or pound them to a powder with mortar and pestle or in a food processor. Sift powder through a fine-meshed sieve and discard coarser material. The resulting fine flour can be stored for a year or more in an airtight jar. Typically, each pound of fresh linden leaves yields 3/4 C. flour. To make the pancakes, in a large bowl, sift together both types of flour, baking powder, salt, and sugar. Separately, blend together milk, egg, and melted butter. Make a shallow well in center of flour mixture and pour in liquid mixture. Mix until fairly smooth; some small lumps may remain. Heat a lightly oiled griddle or frying pan over medium-high heat. Using a soup ladle or large spoon, pour or scoop batter onto the griddle, about 1/4 C. per pancake. Brown on both sides. Serve hot.