Saturday, March 30, 2013

Pancake Days: Blueberry Sorghum and Hazelnut

The hunt for the perfect gluten free pancake might be nearing completion.  These guys were pretty great: light, puffy, slightly sweet, and THICK.  Don't they look like regular pancakes?  I know!  But they are delicious, fluffy, gluten-free blueberry pancakes!

I've never cooked with sorghum flour before.  I've seen it, but heard somewhere that it's bitter and gross.  WRONG!  I used Bob's Red Mill sweet white sorghum flour and these flapjacks turned out mild-tasting and delicious.  If you want to make your own, check the (very easy) recipe out .

Blueberry Sorghum and Hazelnut Pancakes*
Dry Ingredients:
1 cup sweet sorghum flour
1/2 cup whole grain teff flour
1/4 cup rice flour (or more teff -that's what I use)
1 1/2 cups hazelnut flour (meal) -I used Bob's Red Mill
1/4 cup tapioca starch (or starch of your choice)
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (or more, to suit your tastes)

Wet Ingredients:
2 cups liquid (I used hemp milk, but you could use your favorite dairy/nondairy milk, yogurt, or a mix of milk/yogurt and water)
6 tbs. liquid eggwhites (or flax egg or 2 large eggs)
3 tbs. honey or maple syrup
3 tbs. melted butter (or neutral-tasting oil to make it dairy free)
1 tsp. vanilla extract

Fresh or frozen blueberries
Allergen-free chocolate chips (I like Enjoy Life minichips)
Or anything else you like in pancakes (I like fresh apples and raspberries)
Combine the dry ingredients thoroughly in a large bowl (use a fork to make sure there are no floury clumps or cinnamon bombs hiding in there).  Combine your wet ingredients in a medium-sized bowl, being careful not to heat your butter so much it that it cooks the eggs.  Pour the wet ingredients into the dry ones and mix thoroughly.

To cook, ladle 1/4-1/2 cup batter into a well-heated pan over medium heat.  Sprinkle mix-ins on the uncooked pancake side.  Cook until bubbles form, or the edges cook.  Flip and cook until the pancake sounds hollow.  Remove and serve hot with your favorite pancake toppings (I like butter and syrup myself).

*Gluten, wheat, dairy, soy, peanut, yeast, egg yolk, and corn free.  Egg free option. 

Cooking Tips:

-Don't add your mix-ins beforehand.  They will sink to the bottom of the bowl, or if they are fresh berries will break apart and just make your batter watery and colored.  You won't get a delightful burst of flavor.  Instead, sprinkle them over the uncooked side of the pancake after it's in the pan.  You get just as much filling in each pancake as you want!

-Be patient.  Cook your pancake only once on each side.  Wait until your pancake is ready to be flipped.  BE PATIENT.

-Medium heat is your friend.  You want your pan to be gently heated through.  Medium heat will cook the outside of your pancake just right and the middle just right.  A hot pan will zap the outside and leave the middle soggy and raw.  Pancakes are kind of like grilled cheeses.

These pancakes freeze well.  A week's worth of breakfast, just waiting for me!:

  This might be my new go-to pancake.

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