Tag Archives: pancakes

[Love Letter] Pancakes

Dear Pancakes,

I love it when you’re fluffy

I love it when your edges are slightly brown

I love the way butter melts over you

I love how maple syrup always complements you

I love pairing you with caramelized bananas

I love it when you’re dotted with blueberries

I love how you’re always a part of slow mornings, newspapers and dreamy skies

I love how I get get a whole stack of you all to myself

I love the million ways to eat you

Mostly, I love how you always start my day off right

It’s rather crazy to imagine how something as humble as a pancake has sparked countless conversations between me and the people around. There’s been times where we’ve been so disappointed with a certain spot’s pancakes that the whole group has decided to boycott the establishment. Then there has been the debate on which joint serves up a better pancake. And how do you even decide what makes a pancake better than another? Do box mixes count? Is it really a crime that the hotcakes from Maccas is up on my list of good pancakes? What the hell is a flapjack? Can we even include crepes in our pancake hunt?

Fluffy, lightly golden, unsalted butter, hint of vanilla, real maple syrup. Fulfill that; and I don’t really care where you got your pancakes from.

Yet, I haven’t met a gluten free pancake out there. Much less meet one that I like. And for the sake of my sanity, I decided to make my own. Lucky I had company to help consume some of the pancakes. This recipe makes…a lot of pancakes.

Clinton St Baking Company Cookbook Pancakes (adapted to gluten free)

2 cups GF flour blend
1/2 tbsp + 1/2 tsp baking powder
1/3 cup sugar
pinch of salt
3 large eggs, separated
1 1/2 cups whole milk
6 tbsp unsalted butter, melted
1 tsp vanilla extract
blueberries, chocolate chips, sliced bananas optional

1) Measure and sift all dry ingredients into a large mixing bowl; flour, baking powder, sugar and salt

2) In another bowl, whisk together the yolks,milk, melted butter and vanilla, until combined. Whisk wet ingredients into dry ingredients.

3) Whip egg whites in a bowl of a stand mixer until soft peaks form (soft in the middle). Carefully fold half the egg whites into the batter, before folding in the remaining whites. It should look like whitecaps in the ocean with foam on top.

4) Heat a griddle (I use a non-stick frying pan) until hot. Grease with unsalted butter (I used an oil spray). Drop 1/4 cup of pancake batter on the frying pan and cook until bubbles start to appear on the surface. If using, add the toppings to the pancakes now before flipping over.

5) When pancake is golden brown on both side, remove with a spatula. Repeat with remaining batter and filling.

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Sunday Morning Pancakes

A conversation topic has been floating around our household lately. My sister and dad have been deciding what they would like to abstain from, for Lent. If I’m not wrong, it starts from Ash Wednesday and ends on Good Friday. In this year’s case, the last day of Lent would be 2 April. So dad’s now the anti-betting-on-football king and my sister has decided to temporarily break-up with the TV. Well as for me, while I may not be Catholic, I’m ready to join in, just to do something different for a change to to feel committed to a cause. And what am I avoiding? DAIRY!

I am technically dairy intolerant but I haven’t had much reaction to it in ages. Yet it does cause the occasional uneasiness in my body, and aggravates my eczema so I can’t see a better time to try abstaining from dairy for awhile. Luckily dark chocolate is dairy-free.

And here’s a funny story about how my mom found out I was dairy intolerant. Apparently when I was a baby, after I passed the breastfeeding stage, she would feed me milk from a bottle. Unfortunately for her, whenever she did, the milk would end up 2m from where she was standing. I imagine it must’ve been quite a funny sight…no? Like a milk fountain.And unfortunately for me, she never told me this whenever I used to eat carbonara which always made me feel sick. Gluten-FULL pasta + cream-based sauce = toilet hugging.

Okay I’ll stop being gross. In the spirit of being dairy-free, I made some dairy-free pancakes for Sunday morning breakfast!

The pancakes are fluffy, and border on being a little too dry. My advice is to add 1-2 tablespoons of milk (as I will highlight in RED) and be generous with your maple syrup (you’ll thank me for this!)

Sunday Pancakes (makes 8)

1 cup – 2 tbsp GF flour blend
2 tbsp buckwheat flour
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 cup almond milk
2 tbsp oil (Suggestion: 2 tbsp more!)
1 large egg, seperated
1 tsp vanilla extract
olive oil spray for frying

1) In a mixing bowl, sift together the flours, baking powder and baking soda.
2) Gradually whisk in the egg yolk, milk, oil and vanilla until very smooth. Let stand for 5 minutes
3) In a large mixing bowl, whisk the egg whites until stiff but not dry peaks form. Carefully fold into the pancake batter.
4) In a large nonstick pan, over a medum high heat, spray a light coating of olive oil spray. Pour one ice-cream scoop (1/4 cup) of batter onto the pan. When bubbles start showing up on the surface, flip it over into it’s belly and fry for another 2 minutes or until brown.
5) EAT with REAL maple syrup. THE ADDITION OF BACON IS ADVISABLE.

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Filed under Breakfast, Recipes