First one up starts the pancake batter and gets out for a before-breakfast walk!
Last Sunday morning I mixed the ingredients, set the batter to rise, and met Suza at Willard beach for a couple of laps with Leo before heading home to cook batch. Gluten free pancakes never leave one with the feeling of having over indulged. This recipe features the added benefit of omitting chemical leavening agents which many are trying to avoid. Confession: my favorite recipe remains Dagne’s Cottage Cheese Pancakes, but these are a great alternative.
Yeasted Breakfast Cakes – Serves two, but easily doubled – tripled….
1/2 cup GF flour mix (yours, ours, or Trader Joe’s)
1/2 cup organic corn flour (more finely ground than cornmeal)
1/2 teaspoon sea salt
1 eggs, whisked
3/4 cup slightly warm almond milk (dairy milk works as well)
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon vanilla
1/2 teaspoon lemon zest (optional)
1/2 teaspoon active dry yeast
1. Unless you have a warm place to rest the batter for an hour, turn on the oven to 350 for 2-3 minutes, or long enough to get to 100F, then turn off the heat.
2. Combine the dry ingredients, excluding the yeast in a medium sized oven proof bowl. Whisk to blend.
3. Whisk together the almond milk, honey, olive oil, and vanilla.
4. Pour the whisked egg onto the flour mixture, followed by the almond milk.
5. Sprinkle the yeast over the warm milk mixture then stir to blend all the ingredients. Cover with a damp clean cloth and set to rise for an hour in a warm, draft free spot (oven?)
6. After (the walk), heat a large skillet over a medium flame and add little ghee, clarified butter, or oil. Spoon enough batter into the pan to make five to six 2-3 inch cakes at a time. The batter is sturdy enough to make them larger if you prefer.
Serve with maple syrup or fruit preserves.