I’m back if only temporarily. I’m working out one of life’s “little” challenges and have been eating restaurant food more than food from my own kitchen. So… not a lot to blog about. I really miss doing this and hope that anyone still hanging on out there, having patience with me, will keep being patient and wait for my life to become something vaguely resembling it’s former self.
I have to admit something to you. I have been holding back a pancake recipe. It’s actually something I put together years ago and it is the recipe I go to often. These are two-grain pancakes but the second grain is surprising. I created a whole-wheat pancake but switched out some of the flour for brown rice flour. Brown rice flour has no gluten so using it in these pancakes gives the finished product a lighter texture and a nuttier flavor. These pancakes can be made with buttermilk, which makes them thin, and almost crepe like. The best way to make them however is to mix one part plain nonfat yogurt with one part milk for the liquid in the recipe and let the batter stand a few minutes before cooking the pancakes. You will be rewarded with a thick, tall pancake with amazing flavor and texture. Perfect for stacking. Perfect for loading up with goodies.
Today’s breakfast featured bananas cooked inside the pancakes until they caramelized. We had the sweetest fresh strawberries so we generously loaded them on top of the pancakes with yogurt, maple syrup and wheat germ. As the summer progresses, use any fruit that tickles your fancy either on or in the pancakes. All berries except strawberries can be cooked into the cakes. Stone fruit such as peaches and nectarines are also excellent cooked in the pancakes. Toast pecans, walnuts or almonds to sprinkle on top. You deserve it.
Mimi’s wheat and rice cakes
½ cup brown rice flour
1 cup whole-wheat pastry flour
½ tsp baking powder
¾ tsp baking soda
1 cup nonfat yogurt mixed with 1 cup low fat milk until smooth, or 2 cups buttermilk
2 tbsp olive oil or canola oil
Butter for frying
Thinly sliced fruit or whole berries (optional)
In a large bowl mix together the brown rice flour, whole-wheat flour, baking powder and baking soda. In another bowl, beat the egg. Add the egg, milk/yogurt mixture or buttermilk and oil to the dry ingredients. Mix well to make sure the wet and dry ingredients are incorporated but don’t over mix. Let the batter stand at least ten minutes before you fry the pancakes.
Preheat an electric griddle to 325 degrees. Melt butter on the griddle (for crispy edged pancakes). Ladle the pancakes onto the griddle. If you want to add fruit, do it as soon as you ladle the pancakes onto the griddle. Just sprinkle the fruit onto the surface of the cakes and lightly press it in. Cook the pancakes until they look bubbly and dry on the edges. This should take three or four minutes. Turn the pancakes and cook them another two or three minutes.
The pancakes may have to be cooked in two batches. If you are not serving the first batch right away, store them on a cookie sheet in a warm oven (200 degrees f.) or store them in a covered glass dish.