Tumble Leaf’s Fuzzberry Flapjacks
The berries don’t look like much of a surprise do they, Stick? Maybe we can make something with them. Let’s root through Rutabaga’s recipe cards. Oh, fuzzberry flapjacks!
Fig the Fox, Tumble Leaf
I can’t begin to explain how Tumble Leaf has slowly but surely taken over my life because of my 2 year old nephew. I’ve now purchased a kazoo for him and have even made mud pies with him in the backyard. This week, we made Fuzzberry flapjacks that Fig made for the chickens while they slept in one morning. This is a hit with any kid because who doesn’t love pancakes!? Now, there are a few questionable ingredients that you probably don’t have on hand or want to add to your flapjacks like mushroom cream and fuzzberries but with a few similar replacements I feel the chickens would be very happy with these fuzzberry flapjacks.
Flapjacks, check, buzz butter, check. thats everything! Mmm, pumpulum juice, we better add some of that. And… beet berries and some mushroom cream and some hive hollow honey and what else?! You’re right, Stick. That’s probably enough.
Fig the Fox, Tumble Leaf
To make some adjustments, I used butter for buzz butter, dehydrated cranberries for beet berries, vanilla chantilly for mushroom cream, and orange blossom honey for his hive hollow honey, and sugar dusted raspberries for fuzzberries. Feel free to adjust these ingredients to fit your palate!
Tumble Leaf: Fuzzberry Flapjacks
Yield: 4 Prep time: 15 minutes Total time: 30 minutes
Ingredients:
- 2 tbsp butter, melted
- 1 1/2 cups sifted all purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- 1 cup milk
Garnish:
- 1 pint fresh raspberries
- powdered sugar
- handful of dehydrated cranberries
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- orange blossom honey, to taste
Directions:
- In a bowl, combine your flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together your egg, vanilla extract, and milk. Add your dries to the wets in two additions. In the last addition, add your melted butter and mix in with a whisk.
- Heat your skillet on medium heat and spray it evenly with cooking spray. To achieve the perfect looking flapjacks that Fig has, lightly grease a large cookie ring and place it on the skillet. Spoon in the batter and let it sit for 1 -2 minutes until bubbles start to form on top and the edges start to separate from the edges. Take off the ring and flip the flapjack. Cook through and continue until you have enough flapjacks.
- Stack your flapjacks on a plate and start on your vanilla chantilly. In a bowl, combine your cold heavy cream, sugar, and vanilla extract. Whip on medium speed until it forms medium peaks. Bag and pipe around the flapjacks. Dust your fresh cranberries in powdered sugar and arrange them around the plate. Add some dehydrated cranberries and orange blossom honey to finish,
Great recipe and wonderful photography!
Thank you!