Solstice Breakfast

Lemon amaranth pancakes with homemade peach jam
We celebrate the summer solstice today and began the happy day with a breakfast of pancakes, jam, and the luxury of precious butter (the butter crisis is still in full swing here).
The jam was made by Kasada-sensei, my Friday afternoon Japanese teacher. It is really excellent – full of peaches and not too sweet. Tod said it was “wonderfully tart.” We spread it generously atop these pancakes:
Lemon Amaranth Pancakes
Makes 8 pancakes
2 cups white flour
1 heaping tsp baking powder
1/2 tsp salt
1/2 cup sugar
dash nutmeg
1/2 tsp ground fenugreek
2 eggs
juice and zest of one lemon
2 Tbsp cooked amaranth grain
water
Mix together the dry ingredients in a large bowl. In a separate bowl, whip together the lemon juice, zest and eggs. Mix the eggs into the dry ingredients adding enough water to make a batter. Stir in the amaranth.
Pour ladles of batter onto a medium-hot non-stick or oiled grill or pan. Cook on the first side until bubbles form and burst in the center. Flip and alow to cook another minute or two. Serve hot.