Gluten-Free Pancakes
There’s plenty of gluten-free recipes out there, but I was looking for something that had some whole grain goodness. Maybe you are too. Meet these fluffy gluten-free pancakes. They might be your new favorite.
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Oatmeal Breakfast Brulee
There’s a little place I like to go, rain or shine. Wouldn’t you, for oatmeal brulee? Oh, it’s a little unorthodox, but baby, it’s a bowl of creamy breakfast with a cracklin’ crust. I asked the staff what the secret was, and they were quite sure it was cooked with a fair amount of cream. The first time I had this dish, I could not believe how amazing it was, and it’s so easy to make. It’s like cheating, cuz it’s dessert for breakfast.
Gimme. NOW.
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Simple Homemade Pancakes
I’m a fairly good natured person, but there are certain things in life that should not be messed with. My kid. Ever. My toothbrush (I share with no one, not even my husband.) Me partaking in chocolate at that time of the month. And pancakes.
A stack of light, fluffy buttermilk pancakes makes my heart sing. What torques me right off is when people mess with a good thing. That steaming stack of puffy clouds is not to be trifled with. It’s an icon, a masterpiece and a classic wrapped in fluffy egg whites and cooked to perfection in a hot pan.
The best recipe might be under your nose.
I looked all over trying to find that perfect recipe. I knew it was out there. I started with the one my mother gave me. Then I tried all kinds of recipes with different flours, preparation, boxes (with real food in them… I don’t do “food-like substances”) and so on. None of them was as good as the first one from my mama.
I like to imagine it came from my Grandma Sally, as did the recipe I have for “crispies” (is it a coincidence they are next to each other in my recipe notebook?) She was a bit short in stature, but long on inner strength. That tends to come with the territory when your husband is in the military in the earlier 1900s (that’s how my son puts it), birthing NINE children and moving them across the ocean a time or two. It’s been said in a confrontation with a mouthy son of hers, she pointed up to him and said,
“You may be taller than me, but you’ll NEVER be bigger than me.” Let’s just say Sally was not to be trifled with either. I get that.
Homemade, from scratch isn’t hard. Honest.
It’s astonishing to me that I know people who eat pancakes, and yet have never made them from scratch. There’s a perception that it’s hard, and takes too much time. Most boxed bags of chemical-filled powder can’t come close to the flavor of simple homemade pancakes made from scratch with quality ingredients. I promise you it’s not difficult, and only takes a few minutes. Once you try it, you may never hit the box again.
This recipe is simple, and could be played with if you desire. It’s a simple, straightforward pancake, ready for all the soft butter and real maple syrup you can bathe it in. It’s also a receptive vehicle for any fruit you have laying around like blueberries, strawberries or even bananas. So put down that box and that fake “pancake syrup”. Seriously. I know people.
Simple Fluffy Homemade Pancakes
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 4 eggs, separated
- 1 1/4 cup buttermilk
- 1 teaspoon honey or sugar
- 2 tablespoons oil or melted butter
- 1 1/4 cup whole wheat pastry flour (or all-purpose)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Beat egg whites until stiff, and set aside.
- In another bowl, beat egg yolks, buttermilk, honey, and oil together.
- Stir in flour, baking powder and salt, mixing just to moisten ingredients.
- Carefully fold in beaten egg whites.
- Cook on hot greased griddle until golden brown on both sides.
Quiche Lorraine Recipe or “Cream & Bacon Quiche” (#CookForJulia #SundaySupper)
 This post is one of a “Inspired by Julia Child” series I’m doing this month, inspired by the PBS “Cook For Julia” event honoring Julia Child’s 100th birthday. In this post, I’m also participating in #SundaySupper’s weekly event. Be sure to check out this awesome project, and sit down with your family and loved ones at the table. |
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France
“Quiche.”
For me, it conjured up fear and trembling in my home kitchen, and a “yes please” when seen on a bistro menu. It’s a treat I engage in occasionally, but had never made at home. I was a-scared, kids, I’ll admit it. But when the #SundaySupper group decided to do a tribute to Julia Child, I raised my hand like an anxious schoolgirl with the right answer. Hey, what could happen? I’m happy to say, I not only surprised myself, but even got a “Mom, this is the BEST breakfast for dinner EVER.”
Oh Julia, thank you so much. {contented sigh}
The recipe below is from Mastering the Art of French Cooking, adapted slightly, as I’m incurably lazy in some things. (Yeah, I’m not simmering bacon and then sauteing it after that. I don’t wanna. You can’t make me!) Below the recipe, be sure to check out what the other Sunday Supper participants are making this week in honor of Julia Child. You might just be inspired to make something yourself!
This recipe, like many around here, is easier than you might think.
So, without further adieu, here’s how you make this delightfully simple, yet delicious, Quiche Lorraine (otherwise known as “Cream & Bacon Quiche.) Consider pairing it with a green salad with Julia’s vinaigrette, and a nice Cotes du Rhone white wine (like we did here.) Yum!
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