Made pancakes for breakfast today
Dec. 28th, 2015 02:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
conulywith a recipe I've been working on ever since I bought some coconut flour a while back. And when I ate them, I said "These are pretty good!" so, for your edification, I present: Connie's moderately high-fiber-ish pancakes (with coconut flour!)
A note before we get started. These are, of course, American style pancakes, which means the goal is for them to be light and fluffy. The usual way of achieving this is with baking powder, but I find that most pancake recipes call for enough baking powder that I can *taste* it, and that's no good. So I reduce the baking powder in most recipes, and use other tricks to fluff up my pancakes. In this case it's beating the egg whites to somewhere just between soft and firm peaks. If you don't like dividing eggs, you can get the same effect by using seltzer as your liquid, which I sometimes do, but then I'm stuck with half a bottle of the stuff going flat. You can also sort of cheat by using a little more flour, but that has its own problems, especially when using flours with more fiber, which will tend to absorb more liquid to start with.
Half a cup of whole wheat flour (alternatively, if I ever find my amaranth flour, make that six tablespoons of whole wheat and two tablespoons amaranth flour)
A quarter cup almond meal
A quarter cup coconut flour
Two tablespoons flax seeds, ground (you can skip this, I just am trying to use up all my flax seeds)
Three tablespoons turbinado sugar (if you use another, more finely ground sugar, you may want to use less)
1 tablespoon cinnamon
1 teaspoon salt
Half a tablespoon to two teaspoons baking powder
Two eggs, divided, with the whites beat into soft (or firmish) peaks
1 cup of milk or soy milk or whatever you like as a liquid ingredient
1 teaspoon each vanilla and almond extracts
Three tablespoons vegetable oil or melted butter
Optional: One medium-small apple, coarsely grated (this actually helps the texture somewhat)
1. Combine your dry ingredients, and stir until thoroughly mixed.
2. Make a well in your dry ingredients, and add the egg yolks, the milk, and the extracts. Stir well, but don't overbeat.
3. Add the oil, stir.
4. Carefully fold in the egg whites and the apples, if using.
5. Fry in the usual way, flipping when the tops of the pancakes are a bit bubbly.
6. Serve with maple syrup or whatever topping you like.
A note before we get started. These are, of course, American style pancakes, which means the goal is for them to be light and fluffy. The usual way of achieving this is with baking powder, but I find that most pancake recipes call for enough baking powder that I can *taste* it, and that's no good. So I reduce the baking powder in most recipes, and use other tricks to fluff up my pancakes. In this case it's beating the egg whites to somewhere just between soft and firm peaks. If you don't like dividing eggs, you can get the same effect by using seltzer as your liquid, which I sometimes do, but then I'm stuck with half a bottle of the stuff going flat. You can also sort of cheat by using a little more flour, but that has its own problems, especially when using flours with more fiber, which will tend to absorb more liquid to start with.
Half a cup of whole wheat flour (alternatively, if I ever find my amaranth flour, make that six tablespoons of whole wheat and two tablespoons amaranth flour)
A quarter cup almond meal
A quarter cup coconut flour
Two tablespoons flax seeds, ground (you can skip this, I just am trying to use up all my flax seeds)
Three tablespoons turbinado sugar (if you use another, more finely ground sugar, you may want to use less)
1 tablespoon cinnamon
1 teaspoon salt
Half a tablespoon to two teaspoons baking powder
Two eggs, divided, with the whites beat into soft (or firmish) peaks
1 cup of milk or soy milk or whatever you like as a liquid ingredient
1 teaspoon each vanilla and almond extracts
Three tablespoons vegetable oil or melted butter
Optional: One medium-small apple, coarsely grated (this actually helps the texture somewhat)
1. Combine your dry ingredients, and stir until thoroughly mixed.
2. Make a well in your dry ingredients, and add the egg yolks, the milk, and the extracts. Stir well, but don't overbeat.
3. Add the oil, stir.
4. Carefully fold in the egg whites and the apples, if using.
5. Fry in the usual way, flipping when the tops of the pancakes are a bit bubbly.
6. Serve with maple syrup or whatever topping you like.
no subject
Date: 2015-12-31 05:16 am (UTC)Have you ever made yeast-rising pancakes? I haven't made them in decades, but it occurs to me that if you're letting your batter sit so the flours are soaking up the liquid, you might have a schedule that would let you make the batter the night before.
no subject
Date: 2015-12-31 10:02 pm (UTC)