*Or, Thanks, Michael Ruhlman (for the rule, man).
[Millet, buckwheat, oat and bean flour with chopped pears and cranberry compote]
I’m all about freedom of choice.
While my dad eats the identical breakfast every day**, I feel the need to rotate among cereal (hot or cold), omelets, baked sweet potato and almond sauce, apple and almond butter, various types of smoothies, last night’s leftovers, or other breakfast baked goods.
While the HH likes to spend his weekends in the same fashion each week (sleep in; brunch at our favorite place; toodle around a bookstore; come home and listen to classical music on his beyond-our-means stereo system), I’d rather do something entirely different each Saturday and Sunday–go to the museum, say, or the farmers market, or read my latest book of choice, or cook up something new in the DDD kitchen, or launch a campaign to get on The Ellen Show.
Similarly, on his watch, the HH takes The Girls along the exact same route each time they go for a walk. I, on the other hand, can’t help but mix it up a bit: one day to the baseball field, the next to the park, the third to the pond, and so on.
I can’t imagine how people consume the exact same meal every day, or wear the same uniform to school, or choose the same car every time they purchase, or set up a room and never rearrange the furniture. I mean, don’t they get bored of those foods/ vehicles/ outfits/ spouses (sorry, must have been the influence of the recent Tiger Woods/Jesse James scandals–meant to say, “houses”)?
As you may recall, I am a lover of pancakes. My favorite breakfast back in the day (that would be the “pre-ACD, looked-okay-on-the-outside-but-was-actually-deteriorating-on-the-inside” day) was pancakes, sausages, scrambled eggs, and home fries. Never mind that those calories alone could power the entire Gulf Coast cleanup mission; the quality of what I ate was none too great, either.
One aspect of my standard “big breakfast” at restaurants that I didn’t enjoy, however, was the sameness of it. Wherever we went, it was invariably the same pancake mix each place used, resulting in identical puffy, seemingly inflated, fried-in-hydrogenated-grease cakes that resemble those colored kitchen sponges a little too much for my comfort. (I think they just all used Bisquick as their base, now that I look back on it). Even in my own kitchen, I’ve had to attempt various types and flavors of pancake to keep my flapjack love alive.
[Millet, rice, tapioca, chickpea flours with blueberries and cashew custard sauce]
Well, the more I’ve experimented with GF baking, the more I’ve come to love the fact that most recipes require a long ingredient list with at least two or three types of flour. At first, like everyone else, I found this necessity a real drag; I mean, who has all these items in the pantry? (Of course, there’s always all-purpose GF flour, but to me that sort of defeats the purpose.). Unlike baking with wheat, I realized, gluten free baking affords the opportunity to alter the recipe to your mood, to a particular meal, to a personal taste. Feel like something rustic and hearty? Try amaranth, or quinoa as the main flour. Something light and delicate? Your choice is millet or sorghum. A hint of chocolate? Teff adds depth and color. And so on. Baked goods made with gluten free flours are unique and distinctive; like snowflakes, no two are alike. And this is a good thing.
Still, there are ways to streamline the process. Something I noticed when baking from an established GF recipe was that most GF mixes include a grain, a starch, and a bean or legume flour. In a pinch, they even replaced the beany flour with another grain. If I didn’t particularly like the flavor of the specific grain or bean that was chosen, or if I was missing an ingredient, I decided to experiment, swapping out one for the other. And guess what? It almost always worked! Better yet, sometimes my result was even more flavorful or texturally appealing than the original.
You know how slot machines (those “one-armed bandits”) always display a new combination of pictures (cherries, oranges, and lemons, say) each time you pull the lever? That’s how I think of this recipe. Like Michael Ruhlman’s concept in Ratio, this basic recipe provides the proportions, and you can change up the contents any way you wish.
There are four main categories–grain, starch, legume and fruit or nut–and you can exchange any item from one category for another from the same category. So each time you make these pancakes, they’ll turn up a little differently, yet still delicious.
If you’re feeling adventurous, go ahead and experiment, too. Luckily, this pancake recipe was created for substitutions, so any combination should come out palatable, at the least (and once in a while, you get that “coins pouring out the slot in waves” lucky combination that you write down and keep forever.).
There are four flour ingredients in these pancakes, in varied amounts: either 1/2 cup (120 ml) or 1/4 cup (60 ml)***. Feel free to replace the grains with any other grains from the same category and your pancakes should still be light and fluffy (see exception, below). Replace the starch with any other starch (see exception) and your pancakes will still be light and fluffy. And pull out that bean and replace it with another bean or legume and yes, Virginia, your pancakes will still be light and fluffly.
[Amaranth, teff, oat and sorghum with blueberries and warm almond sauce]
So far, I’ve made these with the following combinations: amaranth, teff, oat (a grain exception that functions as a starch in these recipes) and sorghum; millet, buckwheat, oat and whole bean; rice, arrowroot and carob; and rice, millet, arrowroot and garfava–and they’ve all come out great.
This is the perfect pancake recipe for me: I can switch it up every time I have pancakes for breakfast, yet know that whatever I’ve got, I’ll enjoy the results. No more breakfast boredom! The spice of life never tasted so good.
I’d love for you to try out your own unique combination of pancake ingredients and share them here! Feel free to play with the recipe and replace the flours with others from the same category, the tahini with nut butter or other seed butter, the fruits with one(s) of your choice or nuts/seeds, the flax with chia (just remember that you’ll need much less chia–about 1 tsp/5 ml finely ground–instead of each Tbsp/15 ml flax), or the soy milk with almond, hemp or rice milk. Instead of vanilla, how about almond extract, or lemon? Instead of cinnamon, how about ginger, cardamom, or another spice? It’s all good!
[Rice, millet, arrowroot and garfava flours with walnut-cacao nut butter]
With all the possibilities out there, I can’t wait to hear about what you create! Let me know if you try out your own combination, and I’ll add a link to your post.
Have fun with it, and enjoy your varied pancake breakfasts! And with Mother’s Day tomorrow, pancakes might just offer a perfect brunch for you and Mom.
“Mum, we’re not that great at cooking pancakes–lack of opposable thumbs, and all that–but we would be happy to share them with you tomorrow.”
** Corn flakes with 1/2 banana, 6 prunes, and a cup of tea, in case you were wondering.
Pick-Your-Own GF Pancakes
This recipe is a serendipitous invention that came about because I was out of brown rice flour for another pancake I wished to make. By the time I was done, I’d altered almost every ingredient on the list and had discovered a fabulous, all-purpose generic pancake recipe. This is the last pancake recipe you’ll ever need!
1/2 cup (120 ml)*** millet or other grain flour, or use 1/4 cup (60 ml) each of two different grain flours (see List A, below)
1/4 cup (60 ml) sorghum, oat, or other starchy flour (see List B, below)
1/4 cup (60 ml) chickpea or other bean-based flour (see List C, below)
1/2 tsp (2.5 ml) xanthan gum (optional, but pancakes will be less cohesive without it)
1/2 tsp (2.5 ml) cinnamon, ginger, or other spice of choice (you may need to reduce the amount to 1/4 tsp/1 ml for other spices)
1 Tbsp (15 ml) GF baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 Tbsp (15 ml) freshly squeezed lemon juice PLUS
plain or vanilla soy, almond or rice milk to equal 1-1/4 cups (300 ml)
2 Tbsp (30 ml) light agave nectar or 10 drops liquid stevia
2 Tbsp (30 ml) sunflower or other light-tasting oil, preferably organic
1 Tbsp (15 ml) finely ground flax seeds
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2. 5 ml) additional flavoring, such as almond, lemon, or coconut (optional)
1/2 cup (120 ml) fresh or frozen berries or chopped fruit (such as apples, bananas or pears–do not thaw first if frozen), or nut pieces
In a large bowl, sift together the grain flour, starchy flour, beany flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Set aside.
Pour the 1 Tbsp (15 ml) lemon juice into a glass measuring cup and add milk of choice until liquid measures 1-1/4 cups (300 ml). To the cup, add the agave or stevia, oil, flax seeds, vanilla and other flavoring, if using.
Pour the liquid mixture over the dry ingredients and stir just to blend. Gently fold in the fruit or nuts.
Heat a nonstick frypan over medium heat. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, place scoops of batter in the preheated pan and spread out a bit so that pancake isn’t so thick. Cook 4-5 minutes, until the tops are dry on top (they will lose their shine) and begin to brown on the edges (this may take time–be patient!). Flip pancakes and cook another 3-4 minutes, until both sides are deep golden brown (they need to be well done or the insides will remain too moist). As you finish the batter, keep pancakes warm in a low (300F/150C) oven. Makes 7-9 pancakes. May be frozen.
These are great when fresh; if you wish to store them a day or two, wrapped in plastic in the fridge, they may dry out a bit and become a bit more crumbly next time round. To avoid this outcome, you can always add 1/2 tsp (2.5 ml) xanthan gum to the dry ingredients when you first prepare the pancakes.
***Note to Metric Cooks: I’ve used volume measurements even for the flours here, as weights will vary depending on which grains, beans, etc. you choose. I’ve found that scooping and leveling with a dry measuring cup (the graduated metal ones) works well.
Here’s a basic list of gluten-free flours and beans/legumes (notice that oats are now on the list!) to help you along. Easy!
And here are the lists of various flours I’ve found that work well (sorry, I haven’t mastered how to insert a chart yet!). The various combinations I’ve tried so far are listed at the bottom of the post.
Do you know of any others? Let me know! And have fun!
List A: Grains
brown rice flour
buckwheat flour (technically a seed, but functions as a grain)
List B: Starchy Flours
sorghum flour (technically a grain, but functions as a starch)
oat flour (technically a grain, but functions as a starch)
List C: Beany Flours
chickpea (besan) flour
whole bean flour (possibly only available in Canada, at Bulk Barn)
navy bean flour
Garfava flour (garbanzo-fava bean mix)
Last Year at this Time: A Reunion and Some Reflections
© 2010 Diet, Dessert and Dogs