Last Sunday my brother wanted pancakes. It was when I started looking for a recipe – starting here on my blog, of course – that I realized I did not have a basic or standard pancake recipe already posted, unless one can count these coconut flour pancakes. But I did not have coconut flour on hand. So, gathering what flours I did have on hand and scouring the Internet for gluten-free pancake recipes, I came up with these.
They were originally chocolate pancakes, with chocolate chips and strawberries, from With Style and Grace. I didn’t change much, except for leaving out the cocoa powder and not using either chocolate chips or strawberries. I added an extra egg, and also used honey. My Mum found a blackberry blossom honey and it is exquisite: it’s sweet like sugar and really lends itself to everything we’ve used it in (flognarde, especially chocolate sauce, and now these pancakes).
In short, these pancakes were a hit! They’re fluffy and don’t at all become tough as they cool. We ate them with butter and drizzled honey or jam spread on top. I needed to make a double recipe, in fact; while all the while that song from Matilda started to play in my head. (If you’ve seen the movie, I’m sure you know the one. One of my favourite scenes from the movie was with Matilda making pancakes.)
I’m up at 6AM making pancakes and I feel slightly Julia Child-like standing over the stove, wearing my fake pearl necklace I posted yesterday on trend & chic, my fashion (among other interests) blog.
These pancakes are hearty, fluffy pancakes that are the epitome of classic pancakes. These are the pancakes you think of when you think of your basic breakfast pancakes. They have a slightly nutty flavour as well from the quinoa (we use quinoa flour and cooked quinoa in the batter), which compliments itself well to being generously spread with butter and drizzled with honey or maple syrup.
Thanks to quinoa being nutrient-dense (protein and fibre, among other nutrients), these pancakes also fit the bill for this month’s theme of Go Ahead Honey, It’s Gluten-Free! hosted by Maggie of She Let Them Eat Cake.
I was invited by Sea of Book of Yum to be part of her Gluten-Free Thanksgiving Event and, after a lot of thought, I decided to focus on leftovers. As Americans gear up for Thanksgiving, all the food magazines and websites and blogs have delivered a huge array of Thanksgiving dinner and dessert ideas and suggestions. Leftovers, though, are practically a footnote taken into consideration.
These potato pancakes are made with leftover mashed potatoes. The texture is not that different, except now that they’re fried. Depending on how long you fry them, they’ll be crisp on the outside and soft inside. Of course, you can also use this for any other time of year that you have leftover mashed potatoes. (Canadians celebrated Thanksgiving last month. Technically I didn’t, as I was away in Fiji then and Thanksgiving isn’t celebrated there; instead it was Fiji’s Independence Day.)