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Back in the days when I could eat wheat, I thought that Hodgson Mill's ‘Whole Wheat Buttermilk Pancake Mix’ made *perfect* pancakes; and it is whole grain too.
After becoming unable to eat anything with gluten, I bought one box of Hodgson Mill's ‘Gluten Free All Purpose Baking Mix’. Those pancakes were really delicious too. (The folks at Hodgson Mill obviously know how to make whole-grain pancakes!)
OK, what's the problem? The Hodgson Mill Gluten Free All Purpose Baking Mix costs $2.55 for 12 ounces. I cannot afford this again.
So I'm trying to make ‘the perfect whole-grain pancake’ at an affordable cost. Gluten-free in my case, but it can be made with whole wheat flour too.
I haven't succeeded in making ‘the *perfect* pancake’ quite yet, but I got darned close to it today. These were really good. Really, really good.
Next time, I'll substitute a whole-grain gluten free flour mix for the rice flour and then decide which one is better. But for people who can eat wheat, I think whole wheat flour would be best of all.
Cheers,
Pat
Pat Meadows’ Recipe for Whole Grain Pancakes - Can be gluten free
This recipe isn't perfect (IMHO), but it's close, very close. It makes enough for two people; anyway, it does in our house.
Mix dries:
1/3 cup whole grain (dark) buckwheat flour (such as that sold by Hodgson Mill)
1/3 cup whole grain yellow cornmeal (again, as sold by Hodgson Mill)
1/3 cup brown rice flour *or* 1/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum (omit if using whole wheat flour)
Mix wets:
1 TBS oil
1 egg
1 2/3 cup buttermilk
Mix wets and dries together. Let batter sit for about five to ten minutes. Then cook on a non-stick griddle or frying pan that has been sprayed with Pam or similar cooking spray. Turn them over when the edges look cooked.
They take a bit longer than wheat-based pancakes, and tend not to have the bubbles on top.
Next time, I'll try replacing the brown rice flour with 1/3 cup of Carrie's Flour Mix (1 part millet flour, 1 part sorghum flour, 1 part brown rice flour).
This is one of those recipes that has everything going for it: it's VERY healthy, VERY cheap, and it should taste lovely (providing that you like the ingredients, which I do). Serve it on brown rice, accompany it with a raita (Indian-style salad, with yogurt) and there you go: Dinner!
Pat
Reserve half of the juice from can of tomatoes, and take out half of the tomatoes, cutting them into pieces. Preheat oil in nonstick or cast iron pan, heat and then add mustard seeds, waiting until they pop, and then adding the onion. Saute onion for 7-10 minutes (until it starts to brown around edges), and then add garlic and ginger, heating for a few more minutes. Add spices, salt, and some of the reserved tomato juice (but not all). After heated through, add tomatoes, heat, and mix in spinach a handful at a time until it wilts. When all spinach is wilted, add
chickpeas, lower heat,add last of reserved tomato juice, cover, and simmer for ten minutes. Take off lid, simmer for ten more minutes uncovered or until it looks really melty and delicious.
What you do makes a difference, and you have to decide what kind of difference you want to make. - Jane Goodall