Ancient Roman Pancakes (Ova Sfongia Ex Lacte)
Ova sfongia ex lacte are milk and egg cakes from ancient Rome, close kin to the modern pancake. The batter is loose and rich with olive oil, and the source suggests whole wheat flour for an authentic, nutty base. The topping is the interesting part: honey for sweetness, a dash of black pepper for heat, and chopped dates if you want more. It is a simple batter with a surprisingly savory-sweet finish.
Instructions
Put the eggs, milk, olive oil, salt and flour in a large bowl and beat them together until you have a runny batter. If it seems too thin to hold together in the pan, beat in a little more flour.
Heat a skillet over a high heat until it is properly hot. Pour in a portion of batter and cook it until it is set and lightly browned underneath, then turn it and cook the other side.
Stack the cooked pancakes on a plate as you go. Serve them drizzled with the honey, finished with a small dash of ground pepper, and with dates alongside if you like.
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