So I Made It Up
Written by Rachel, Posted in Thoughts
I know people who are Gluten Free. Some by choice, some because they have to. I eat and enjoy gluten. But, sometimes it’s fun to try something else.
One evening in June, I was in charge of snack for a group of friends and I wanted to make one thing that we could all eat, since one friend is GF. I had found a recipe for a Peach Sorbet that I thought would be really yummy with Cornmeal Pancakes. I made the sorbet (with my own variations, like adding basil, and making one batch with nectarines instead of peaches – both were wonderful ideas) and then nervously made up the pancake recipe.
I’m pretty good at making up or altering recipes. Except when it comes to baking. Baking, as you know, is an exact science. If you take out all the sugar and replace it in equal parts with honey, it’s just not going to turn out the same (trust me). All the ingredients do something. They’re not just there for looks. However, I’ve made enough pancakes in my day to have an idea of what should and should not go into them.
I was pleasantly surprised with the results. And my friends, gobbled them up almost as quickly as I could get them off the skillet.
I don’t think I have any photos… (I’m looking… nope, but I have pictures of cookies… now I want cookies), They literally lasted about 2 minutes.
Next time I make these, I might make one for my little friend, who lets me put crowns on him and sometimes sunglasses, and who comes running into my office as soon as I pull out my desk chair, to sit next to me while I work. And I might make them and have them with coffee drunk from this mug.
Cornmeal Pancakes
Last modified on 2012-11-15 01:35:54 GMT. 0 comments. Top.
- 2 t coconut oil (plus a little more for cooking)
- 2 egg
- 1 t baking soda
- 2 t baking powder
- pinch salt
- 1/4 T maple syrup
- 1 C cornmeal
- 1/2 C buttermilk
- roasted almonds, chopped (optional – for topping)
- Mix wet ingredients in a small bowl.
- In a separate bowl, mix dry ingredients.
- Whisk all ingredients together.
- Let stand 5 minutes. (The batter should be pretty thin.)
- Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
- Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.
These could be for breakfast (with some fruit and scrambled eggs), as an appetizer (top with jam and cheese and broil or toast until the cheese melts), or as a snack (with peanut butter and banana)… they’re just good. Eat ’em whenever you want.
