Entomophagy Recipes: Chirpcakes
Aug. 25, 2019
May contain affiliate links.
Chirps is on a mission to get people excited about eating bugs and build a sustainable food system around insect protein. When they first started Chirps, many people told them to hide the fact that their foods have insects in them, and to just talk about the nutritional benefits. That’s not them. Chirps wants to get people excited about eating bugs, one delicious cricket chip or cricket cookie at a time.
Recipe contributed by CHIRPS
Total: 20 mins; Serves 4
- ¼ cups Chirps cricket protein powder
- 1 ¾ cups of all-purpose flour
- 1 ¾ cups of milk (or nut milk)
- 2 teaspoons of baking powder
- ¼ teaspoon salt
- 2 eggs
- 2-3 tablespoons butter
- 1 tablespoon of sugar
1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200°F/93°C degree oven for up to 15 minutes
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!