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Thursday, May 5, 2011

Griddle Cakes

This is my favorite recipe for pancakes.  Grandpa used to make giant pancakes on his outdoor electric grill at Diamond Lake. We'd all sit around the picnic table while grandpa flapped jacks.  A fond memory.

These griddlecakes are dairy free and gluten free.  I like to add organic blueberries I picked near Blaine and stored in the freezer.  Enjoy.

Mix together:
1 C. organic rice flour
1/4 tsp. sea salt
1 tsp. aluminum free baking powder

Stir in:
2 Tbl. melted ghee
1 egg.
1/2 cup nut milk
1/2 cup frozen organic blueberries.

Batter should be thick as cake batter.  Adjust by adding more nut milk if needed.  Spoon into frying pan that has been heating on medium.  Let brown nicely on both sides and serve with real maple syrup.

Variation:  Replace 1/2 C rice flour with buckwheat flour
Apple Pancakes: Instead of blueberries, stir in 1/2 cup peeled and very thinly sliced apples.

Original recipe taken from Fanny Farmer Cookbook

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