|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|'instant' basic pancakes|
|Contributed by: Brighid45||Added: Oct 23, 2010 at 05:48 PM|
This is my compliant adaptation of Alton Brown's recipe for buttermilk pancakes. You make a basic dry mix to which you add wet ingredients, just as you do with a box mix. You can use just about any compliant flour or flour blend; I prefer either spelt/oat or spelt/amaranth. These pancakes are good anytime--try them for dinner paired with lamb or turkey sausage, delicious! :)
How to make it:
BASIC DRY MIX (makes enough for 3 batches):
- 6 cups spelt OR compliant flour/flour blend
- 1 1/2 teaspoons baking soda (check expiration date first)
- 3 teaspoons corn-free baking powder
- 1 Tablespoon Sea Salt
- 2 Tablespoons sugar (optional)
INGREDIENTS FOR 1 BATCH OF 'INSTANT' PANCAKES:
- 2 eggs, separated OR egg substitute
- 2 cups buttermilk OR
- 1 1/2 cup Greek-style yogurt thinned with water, OR
- 2 cups nut, soy or rice milk with a little lemon juice added for tanginess
- 4 Tablespoons melted butter, ghee or oil
- 2 cups 'Instant' Pancake Mix, recipe above
- butter or ghee, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
- Heat an electric griddle or pan to 350 degrees F.
- Heat oven to 200 degrees F.
- Separate the egg yolks from the whites.
- Whisk together the egg whites and the buttermilk in a small bowl.
- In another bowl, whisk the egg yolks with the melted butter.
- Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
- Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together.
Note: DON'T TRY TO WORK ALL THE LUMPS OUT. Overbeating will make your pancakes flat and tough. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
- Lightly butter the griddle.
- Wipe off thoroughly with a paper towel,(no butter should be visible.)
Note: Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.
- Continue to cook 2 to 3 minutes or until the pancake is set.
- Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
- Hold in a warm place for 20 to 30 minutes.
- Yield: 12 pancakes