Friday, January 14, 2011
Mama Me's Pancakes
We love pancakes in this house, and they are usually made at least once a week. Before we went GF, I made the pancake recipe out of the Joy of Cooking
After we went GF, I had quite a time figuring out how to replicate something as simple as pancakes with the recipe I loved. No matter what flour blend I tried, it just didn't quite make the cut. It was either too grainy, too slimy, too puffy, too dry, too whatever, you name it. I tried lots of different blends and flours by themselves but they just didn't taste the same. I hadn't ever cared too much for pancakes from a mix before, unless I added more stuff to them than called for, but that's what finally happened here. I can tell you, too, that the whole family loves them and so does everyone else who has tried them.
First, let me introduce you to three products in this recipe:
This is basically the recipe on the back of Pamela's Baking & Pancake mix, but it has a few changes as you can see if you compare them.
1 level c. Pamela's Baking & Pancake mix
1 tbsp. canola oil or grapeseed oil
2 large eggs
3/4 c. milk (or more depending on what all you add to it and how thick it seems to you, it may need thinning just a little)
2 tsp. Salba seed (optional, but try it!)
2 heaping tsp. milled flax seed (optional, but why wouldn't you?)
Syrup or whatever topping you want
(Note that I change this up all the time. Sometimes I make it with mashed bananas and chocolate chips. Sometimes I make it thinner, adding more milk and omitting the Salba seed, and top them with Nutella and sliced bananas, and fold them over. Another favorite is topping with strawberries and whipped cream. Do what you want!)
Mix your ingredients together and pour pancakes onto a preheated griddle or pan. You know the drill.
When I do blueberries or chocolate chips, I put them in a little bowl next to the griddle and drop a few on top of the batter after it's poured. They don't clump in the batter that way.
Top with some butter and your favorite toppings. These are topped with maple syrup (organic, Grade B -- more nutritious!).
I use up all my batter at one time. If there are pancakes left over (there usually are because I double, sometime triple the recipe) then I refrigerate them and reheat within a few days (they're usually gone the next day). Have a great weekend, everyone, and enjoy some pancakes!