Duck-Duck Egg Pancakes

Our gourmet-farmer-friend says her ducks only lay a half dozen eggs a week. Eggs are scooped up so fast she barely has a chance to try them! While visiting her farmstand, O marched off to the car with these before I could even pay for the precious 6-pack of giant eggs.



Duck eggs have a high protein content, making baked goods rise, so our pancakes this week were little caki-er than usual. Their fat content yields a rich taste. When we fried the rest of our duck eggs, we noticed them being a little tougher than usual. Lesson learned: over-easy duck eggs need less time to cook.

Duck-Duck Egg Pancakes
serves 4




Ingredients
3/4 c your choice flour (we used spelt)
3/4 c unbleached all-purpose flour
1 T sugar (we used Rapadura)
1 t sea salt
2 t double acting baking powder
1 1/4 c milk (we used Hemp milk today- the ultimate in non-dairy baking, according to a professional chef we know)
1 duck egg (they are large!)
1 t vanilla
3 T melted butter

Preparation
Sift dry ingredients in a large bowl. In a separate bowl, combine wet ingredients. Combine and gently stir. On a preheated, greased griddle, drop 1/4 c batter and cook until you see bubbles forming throughout. Flip and cook for another minute or 2. Serve with butter and maple syrup.

Delish, as usual. O was so proud to try something new. I think my kids may be starting to out-weird me in the kitchen . . .