21 January 2012

Pancakes, as American as Walt Whitman


Pancakes!  I have a well-formed recipe.  Been reading Whitman, hence the "well-(past participle)".




Pancakes
modified from Hey That Tastes Good

1 tablespoon ground flaxseed plus four tablespoons water
2 bananas, mashed, or a pile of pureed pumpkin or applesauce (about 1 cup of fruit moosh)
1 cup non-dairy milk
3/4-1 cup water (use the larger amount if using buckwheat flour)
2 tablespoons oil
2 tablespoons maple syrup, agave, or sugar

2 teaspoons spices (cinnamon, nutmeg, you get the idea)
½ teaspoon Kosher salt
1 cup white rice flour (or 1 cup buckwheat flour)
1 cup brown rice flour (or 2 cups brown or white, the mix is not important)
1 teaspoon baking powder
½ teaspoon xanthan gum

1 cup sliced almonds (or chocolate chips or whatever else you sprinkle on your pancakes)

Preheat frying pan or griddle over medium-high heat.  Spray with oil.
Combine flaxseed and water in a small bowl and set aside.  In a large bowl, whisk together the dry ingredients.  In a large measuring cup, mix the wet ingredients.  Add the flax to the wet and whisk well.  Add dry to wet and mix well.  Test the pan with water; if the water bounces and sizzles, you're good to go.  Ladle about 1/4 cup of batter for each pancake into the pan and sprinkle sliced almonds on top.  Put as many pancakes in the pan as you can safely mind.  When they bubble and the edges firm up, between 3-5 minutes, flip carefully.  These brown quickly, developing a shiny underside as they cook.  Remove from pan when bottoms have browned and they've stopped steaming.  Makes twelve-ish 4” or sixish 7” pancakes.  Serve with maple syrup (the real stuff, please), nut butter, and fruit.


As you can see, I ate these for supper with burny-face swiss chard, maple syrup, and peanut butter.
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