Bee has lived in this planet far longer than humans. Scientists estimate that this “beetle” appeared 65 million years from today, which is a lot earlier than the presence of humans on earth.
From a very early an age, human was “hunting” the honey without harming the bee and this can be seen in wall paintings in caves.
In ancient Greece, the person to whom the art of beekeeping was attributed was Aristaios. Aristaios was the son of Apollo and the nymph Kirini and he was born in Libya. The moment he was born, god Hermes took him and gave him to Gaia and Ores to raise him. They fed him with nectar and ambrosia these being honey/water and honey correspondingly. They also taught him how to cultivate the vineyard and the olive tree and the art of beekeeping.
In Odyssey “Melikraton” was a drink with milk and honey very viand and Hippocrates the father of medicine urged people to consume honey so as to prevent but also to heal diseases.
Aristotle was the person who studied scientifically the bee and its byproduct, the honey.
Honey played a major role in ancient Greek diet and meals. Some types of the food they consumed during that period were:
Sauces made from vinegar, spices and honey.
Melíkraton, which was milk with honey.
Bread with cheese and honey.
Mitotós, a pie made with cheese, olive oil, honey and garlic.
Pancakes bathed in olive oil and honey.
Bread, wine, honey, figs and the olive oil were always present on every day’s table during the ancient years along with fish, legumes, onions and olives. Red meat was consumed during important religious feasts or important anniversaries.
From scripts we know that there was organized beekeeping and there were rules and regulations on how to maintain a beehive.
Of course, not only in ancient Greece but also in other places of the world like Egypt, Mesopotamia etc. man managed to get this delicious product. (Source: http://www.hellinon.net/NeesSelides/Nektar.htm)
Nowadays, in Greece we consume 1.7 kilos (almost 4 pounds) per capita every year and we are among the first in consumption in European Union. Also we are the second in the number of beehives in Europe and 4th in honey production.
So, as you can see we eat a lot of honey and the quality here is excellent. Under this spirit, when I made these delicious sourdough waffles, it was inevitable not to add honey and cinnamon on them. I can tell you there is no better way to start your day than these delicious waffles or pancakes if you don’t have the waffle iron. It is up to you and your mood. In any case, don’t forget to add honey and cinnamon. They will make you feel like an ancient Greek god.
If you want to make your own sourdough, which is extremely easy you can find all the details here!
Other sourdough recipes that you might like are:
- 241g / 8.5 oz. all-purpose flour
- 28g / 1 oz. sugar
- 400 ml / 14 fl. oz. Greek yogurt
- ¼ cup milk
- 241g / 8.5 oz. sourdough starter, unfed
- All of the overnight sponge
- 2 large eggs
- 50g / 2 oz. vegetable oil or melted butter
- ¼ cup milk
- ¾ teaspoon salt
- 1 tsp baking soda
- Stir the refrigerated starter, and remove 1 cup.
- In a large bowl, stir together the 1 cup starter, flour, sugar, yogurt and milk.
- Cover and let rest at room temperature overnight.
- Next day in another bowl, beat together the eggs, the milk and oil or butter.
- Add to the starter.
- Add the salt and baking soda.
- The batter will bubble.
- Pour a quantity of the batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
- Serve waffles immediately, to make sure they are crisp.
- If you don’t own a waffle iron or you don’t want waffles, you can simply use the batter to make pancakes.
- They are equally tasty!
- 241 γρ. αλεύρι για όλες τις χρήσεις
- 28 γρ. ζάχαρη
- 400 ml ελληνικό γιαούρτι
- ¼ φλ. γάλα
- 241 γρ. προζύμι
- Όλο το προζύμι
- 2 μεγάλα αυγά
- 50 γρ. φυτικό λάδι είτε λειωμένο βούτυρο
- ¼ φλ. γάλα
- ¾ κ.γ. αλάτι
- 1 κ.γ. μαγειρική σόδα
- Ανακατέψτε το προζύμι και αφαιρέστε το 1 φλιτζάνι.
- Σε ένα μεγάλο μπολ, ανακατέψτε μαζί το 1 φλιτζάνι προζύμι, το αλεύρι, τη ζάχαρη, το γιαούρτι και το γάλα.
- Καλύψτε και αφήστε σε θερμοκρασία δωματίου όλο το βράδυ.
- Την επόμενη μέρα σε ένα άλλο μπολ, χτυπήστε μαζί τα αυγά, το γάλα το λάδι ή το βούτυρο.
- Ρίξτε τα στο προζύμι.
- Προσθέστε το αλάτι και τη σόδα.
- Το μίγμα θα εμφανίσει φουσκαλίτσες.
- Ρίξτε μια ποσότητα του μίγματος στη συσκευή για βάφλες, και ψήστε σύμφωνα με τις οδηγίες του κατασκευαστή.
- Σερβίρετε τις βάφλες αμέσως, για να είναι τραγανές.
- Αν δεν έχετε συσκευή για βάφλες μπορείτε να φτιάξετε με το μίγμα τηγανίτες.
- Γίνονται εξίσου νόστιμες.