I had lofty aspirations with these pancakes, nearly all of which fell flat on their faces. First, I’d wanted to make it egg-free: not using any egg substitutes as I have practically nil right now but quickly found that these pancakes do need that structure so these pancakes are no longer egg-free. Other than that, my only other thing was that I’d imagined the pancakes differently somehow but these ones turn out almost like the flourless banana pancakes. They taste like them, too, but with the addition of coconut flour and some other ingredients.
What I did like having the opportunity of though was that I could make itty bitty pancakes and put them here. I don’t know about you, but it almost seems that smaller pancakes are more filling or perhaps that’s just due to the perception that there’s more. Sort of like sweet petites: they’re small but just big enough to satisfy. The recipe that these pancakes are based off is from Cooking with Coconut Flour: a book that explains how to use coconut flour and is filled with a large number of recipes that use coconut flour almost exclusively and most are SCD friendly or are easily adaptable.
Glorified banana pancakes, upside down. Months back when I took the sensibilities of tarte tatin and pancakes and turned it into an apple upside down puffed pancake, shortly after posting it I made a version with bananas. I didn’t post about it, though, because I thought, well, I already covered the tarte tatin pancake. I’d hit that tricky spot in food blogging where one starts asking herself: should I blog about this or don’t I because I’ve already blogged something similar? Just leave it as a suggestion in the head note. Well, I didn’t leave a suggestion in the head note so here we are.
Oh, true. I could go back and make that adjustment – but wouldn’t it be more fun to devote an entire post to this glorious sensibility of a tarte tatin turned upside down pancake? I made two tarte tatin pancakes – one apple, the other this banana one, for a Christmas party and everyone loved it. I’ve made them several times before but I especially liked how the banana one came out this time. It was just perfect and the coconut milk in the batter blended beautifully with the fruit; it was sort of like banana cream pie but without the fuss. (My brother kept making jokes, referring to it as a banana cream pie.) It tasted like the best banana pancakes you could eat – glorified.
How you go about to make this is fairly simple: you slice ripe but firm, spotty-skinned bananas into the bottom of a parchment paper-lined, greased or buttered pie plate or pan and sprinkle the banana slices lightly with cinnamon and drizzle or squirt some lemon juice over it before pouring the pancake batter on top and popping it in the oven for half an hour.
Yesterday Canadians celebrated Thanksgiving, giving thanks and celebrating those things that we are thankful for. Some people are confused about why Canada has Thanksgiving a month ahead of the US – why can’t we all just celebrate it at the same time, like Christmas? – or wonder if we indeed have a Thanksgiving, or a holiday similar, at all. Yes, Virginia, we do.
There are gripes about the chronological inconsistency of it: you see recipes for pumpkin pie from your Canadian neighbors’ blogs and you wonder where did the time go? Thanksgiving already? Yes, in Canada, but for the other half of North America, you still have a month to think about the Thanksgiving turkey (and that pumpkin pie).
But why? Why does Canada celebrate Thanksgiving earlier than America? Well, Canada has simply been celebrating Thanksgiving longer than America – going back to 1578 when Martin Frobisher returned safely from his search for the Northwest Passage and since 1879 celebrated every year but the dates being proclaimed annually and changed year to year, making it an unstable holiday, (at one point from 1922 to 1930 it was celebrated on November 11th, what is now Remembrance Day) until the Canadian Parliament proclaimed it as the second Monday in October in 1957.
With that said, one of the things I’m thankful for are your comments, like this reader’s comment (hello, Miss Kitty!) suggesting for the lemon millet biscuits to be used as a shortcake base. I rediscovered her comment and her suggestions when I was busy approving comments and going through Z’s Cup of Tea, doing any necessary link updates (I still find a lot of clicks to links from my old blog address whenever I check my blog stats and I’m still in the process of updating those links; if you come across any, let me know), editing typos that I missed the first time – who knew that a pot could be a poet? – all of which that fall under the general category of “blog maintenance”.
What things in your life are you thankful for?
Thinking of Miss Kitty’s idea, I decided to make an apple cobbler. I used the dough for the lemon millet biscuits (omitting the lemon) for the biscuit part. This cobbler is like having apple pie, but much more casual and much less work. No need for fussing over pie crusts, whether trying to make one from scratch or dealing with “soggy bottoms” (personally, depending on the kind of pie, I don’t mind them: I think it adds character), all you do is partially cook apples over the stove before baking them in a pan with spoonfuls of the biscuit dough-batter plopped on top. And what’s even better is that you can have it any time of day – for breakfast, dessert, or as a snack.