Keep Calm and Make Your Own Pancakes Another Recall Reminds Us To Cook Our Own Foods!
With yet another food recall I thought it was a good time to share this easy peasy recipe for pancakes. I am including two recipes in this post, one paleo version and one regular version for the non-paleo crew because no one should die from frozen pancakes (I promise you I’m not side eyeing those of you that keep those cardboard pancakes in your freezer.)
What You’ll Need:
1 ½ cups Otto’s Cassava Flour
2 ¼ tsp baking powder
1 tsp real salt
up to 1 3/4 cups whole milk or yogurt
2 tbsp olive oil
Preparation: Mix dry ingredients together and incorporate wet ones. Let batter rest for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but still scoopable. Cook on medium heat for about a minute or until bubbles rise (just like traditional pancakes.) These pancakes will take a little longer to cook but taste just like traditional flour based pancakes. Pro-Tip: Don’t let your pan smoke or the outside will overcook before the inside is finished. Enjoy!
What You’ll Need:
2 Cups all-purpose flour
2 tablespoons sugar
1 1/2 cups milk
1/3 tablespoons vegetable oil
Preparation: In a bowl, mix together all the dry ingredients. Make a well in the center and pour in the milk. Start with 1 1/2 cups milk, as you mix it with the flour. Add the two eggs, oil, whisking until mixed but still a bit lumpy. Heat up skillet and scoop ¼ cup of batter. Like with the paleo version, watch for crisping edges and bubbles to form before flipping. Repeat until batter is gone. Pro-Tip: Classic pancake batter can be stored for two days on air tight container. If batter turns grey (oil rising) add a ¼ cup milk to revive.