Potlicker Kitchen

Our grocery team has been putting together some pretty spectacular monthly specials here at the market. They wanted to highlight some of their favorite producers and showcase some new great products that they have discovered. This month, one of our highlighted producers is Potlicker Kitchen. 25% off all month – Now only $5.99 (Reg. $7.99)

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We have been long time friends with Nancy at Potlicker and we want to make sure you know how great her product is! Based in Vermont, they explore different ingredients in their jams and jellies. Fruit, beer, coffee and wine, it seems like they can make just about anything into a delicious spread. We’re featuring three flavors this month: Carrot Cake Jam, Blueberry Sage Jam and the Pumpkin Ale Beer Jelly. These are seriously such a treat. I currently have a Carrot Cake jam jar sitting in my fridge, and I will admit, sometimes I just take a spoon to the jar.  My current favorite way to enjoy these are on warm scones in the morning, but the possibilities are endless. We’ve be sampling these flavors throughout the week, and the jars have been flying off the shelf.

Here’s a recipe from the Potlicker Kichen blog. Who knew you could do so much with jams and jellies? Nancy has some really delicious recipes and beautiful photos to go along with them so I encourage you to explore her posts.

Carrot Cake Griddle Cakes

Seriously like eating cake for breakfast.  These griddle cakes use Carrot Cake Jam in place of the sugar. This not only cuts down on the sugar but adds tons of flavor.

Pre-heat a griddle on med-low heat.

Whisk the dry ingredients together in a large bowl:

  • 1c flour
  • 1 ½ ts baking powder
  • ½ ts baking soda
  • ¼ ts salt

Whisk the wet ingredients together in a small bowl

  • 1/2c Carrot Cake Jam
  • ¾ c yogurt (We use Cabot Greek Yogurt)
  • 2/3 c milk
  • 3 Tb butter, melted
  • 1 lg egg
  • 1ts vanilla

Stir the wet ingredients into the dry ingredients. The batter will be thick and lumpy. Ladle 1/4c per pancake onto hot griddle. Cook pancakes for 3-4 minutes per side or until the edges firm and the batter bubbles stop popping. Flip gently.

This cake batter is thicker than the average griddle cake so be patient when cooking and flip gently otherwise you will end up with cake batter griddle cakes.

Serve with warm syrup and toasted pecans.

Recipe from The Potlicker