Wednesday, 2 March 2011
Confession: I got so excited about Pancake Day, that I accidentally scheduled it a week early. Luckily, there is nothing wrong with having a "practice run" of pancake day. Phew! These are weekday-dinner pancakes, meaning that you throw the batter together in the morning, and then leave it in your fridge all day and come home to deliciousness! I top them with caramelized red onions, apples (added to the onions so that they're cooked, but not mushy), fresh thyme and crumbled smoked tofu. They also work reheated and drizzled with maple syrup for breakfast the next morning. Yum. These are gluten-free, if you're into such things. I'm doing a bit of an experiment to see if xgfx is for me. I secretly hope it's not, but ... I'm trying to keep an open mind, which will be easy if I just eat these pancakes a lot. They're some of the best I've made so far! I looooove 'em, and even if I end up giving gluten the thumbs up, I think I'll stick with this as my new dinner pancake recipe.
1 c buckwheat flour
1/2 c fine polenta
1/2 c brown rice flour
1/2 c full-fat soy flour
3/4 tsp xanthan gum
1 tsp quick yeast
1 tsp baking powder
2 tbs ground flax seeds in 2 c water (let sit for 10 mins)
Mix all dry ingredients. Stir in water/flax. Adjust consistency. Place in fridge (or on counter if your kitchen is cool) for the day. At night, pancakify! I find that it helps to cook these on slightly lower heat and for a bit longer than eggy pancakes (from what I remember... it's been over a decade since I confronted an eggy pancake), and cover the pan while they cook. Use either a well-seasoned cast iron skillet, or a nonstick pan. If gluten isn't a problem, sub beer for the water. As soon as I locate a gluten-free beer, that's certainly my plan!
dancing to: ladies and gentlemen, pop goes the world, by men with out hats!