In celebration of my 3,500th post, here's my recipe for gluten-free pancakes. It feeds two adults and some semi-participating children.
- Preheat a griddle at full blast. Don't have one? Step 0: get a griddle.
- Start with the flours: 1/3 cup of teff; 1/3 cup of buckwheat; 2/3 cup of rice flour.
- Add 2/3 of a tablespoon of baking powder.
- Add enough soy milk to get the thing mixing nicely. Blend out all of the lumps.
- Add two whole eggs. Mix 'em in.
- Add more soy milk until you're pleased with the consistency. The runnier they are, the thinner the pancakes will be. In my experience, there's no pleasing everybody.
- Add maybe 1/6 cup of olive oil. This helps the things become lighter, and they'll stick less to the griddle. Don't add too much, or everything will be oily.
- Flip the pancakes when the upper surface is beginning to fully harden. The edges will typically lift off a bit.
- I like to flip two at a time, starting wherever I started pouring. When the second pair is flipped, I put the first pair (previously flipped) on top of the second. Then I pour more pancakes into the vacated spots. This continues until you've got two big stacks and no more batter to pour. If you do it this way, the newest pancakes are always at the bottom, and all pancakes wind up reasonably the same.
- If the kids won't come to the table, you can unstack the stacks into thirds and turn down the temperature to 1/3 of the max. Then go yell the kids until they show up or until you've eaten all the pancakes yourself. The latter outcome can be used as a viable threat.
Three good things that happened today:
- I went to the maker's fair with The Boy, finally. We'd been planning on it for years.
- This is journal post 3,500.
- This morning's pancakes were arright.
Three reasons to be thankful:
- It is summer, and we are healthy.
- I'm enjoying the MOOC I'm taking on data science.
- Mari's making strides with her Forex ambitions.