Sundays are for waffles.
(Actually, lately our waffle tradition has... waffled. Probably for the better. Waffles are not exactly waistline friendly fare.)
Which is why it was odd that this morning I woke up wanting pancakes. The pancake gods must have whispered sweet pancakey nothings into my ear while I slept.
Who am I to deny the dreamland pancake gods?
For a pancake that had a more rustic, stick to your ribsy effect, I opted to add some cornmeal. It was a good decision. The edges were a little crispy and the whole pancake experience was upgraded.
Cornmeal Pancakes
1/2 c. GF flour mix
1/2 c. GF cornmeal
1 t. baking powder
1/8 t. salt
2 T. oil (I use extra light olive oil)
1 egg, slightly beaten
3/4 c. water or milk
Combine the dry ingredients in a bowl. Combine the wet ingredients in
another bowl. Mix the dry ingredients into the wet ingredients well
with a whisk.
Preheat a griddle/ pan until water droplets dance around a few seconds before disappearing.
Ladle in about 1/3 cup of the batter and let it cook until you start
seeing bubbles in the middle and the sides are set. Flip, and cook for a
few minutes until the center is done.
This will make about 4 pancakes, or 2 sets of short-stacks.
Especially good with a light drizzle of real maple syrup.
Sunday, August 20, 2017
Friday, August 18, 2017
salads and roasted stuff
Checking in amid my never-ending crusade to consume more veggies! While I generally still don't count salads as my favorite thing to eat, they're still the best way to get in veggies. And whether I like it or not, my body likes salads.
I admit a nice, crisp salad can be refreshing, but they get old fast. Toss some roasted veggies on that nice, crisp salad? I have to say it's a nice change of pace. I know it's overdone, but it really helps break up the salad monotony. Toss on a dollup of hummus and some extra virgin olive oil, and there's no need for salad dressing.
My new (favorite) way to eat veggies.
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