It has been a week since my first attempt to cook gluten, egg, dairy, soy, peanut and tree nut free. Looking back, I can’t help but smile and laugh about my early Saturday morning Pancake meltdown. Thank God my Facebook friends were blessed with so much patience. Last time, I’ve checked, no one has removed me from their friend list yet. So without further intro, here’s the story.
Saturday is always about having pancakes for breakfast. Just like any mom who would like to keep the transition as smooth as possible, I stayed up all night looking for a pancake recipe that is allergy friendly. When I finally found “the one” that looked very basic and easy to follow, I bookmarked it and got ready for an early trip to the store. At 7:30 am, my kitchen was hustling.
After carefully following the instructions, I was so surprised that my first 2 batches of supposedly pancakes turned out to something else. It was so gummy, sticky and inedible. Most would just throw the whole thing right away. The Frugalista in me however kicked in. Come on, that’s a big batch of expensive ingredients — all purpose gluten free flour, almond milk, xanthan gum! I may not be a professional chef but I totally know my way around the kitchen.
Trying not to give up, I turned on my laptop and started browsing maybe 3 or 4 blogs including the one where I found the recipe, looking for remedies. After making the batter somewhat edible, I started working on the texture without any success. At 10:00 am, my family is no longer happy so I decided to prepare my homemade sausage and rice instead.
While the new dish was cooking, I once again read the post trying to figure out what went wrong. Finally, I raised my hands in defeat! After scrolling through the list of comments, the writer said that “a particular type of FLOUR was used in the recipe and when tried other types of flour, the result is a gummy mess”. My goodness! That was the first rule when going Gluten Free. There is no exact substitute for wheat flour. The success relies on the combination of the different types of flour and its reaction to the other ingredients in the recipe.
Finally, after some trial and error, I was able to have an affordable and decent allergy free pancake. Okay, it’s not from scratch but this pancake and waffle mix from CHERRYBROOK KITCHENis a real lifesaver. All my four children love it.
At $4.49 for an 18 oz box, (I got mine from the local Wegman’s) I say, this is worth every penny. It is so easy to prepare and is error-proof. I just added almond milk and canola oil (even tried it with olive oil) in the specified amount printed on the box and the batter is good to go. Though the uncooked batter may feel a little grainy, it will not be noticeable once cooked. The manufacturers even specified that there will be no bubbles to indicate when the pancake is ready to be flipped. Once the sides of the pancakes look firm and set, it’s time to flip.
Aside from having the right texture and good taste, I found out that I can make these pancakes ahead of time and will stay fresh quite well. It can be refrigerated and later microwaved without problems. My children brought it to school yesterday and it stayed moist and fluffy until lunch time.
Isn’t it great to find something that will make our lives easier? This brand is now part of our pantry staples. How about you? Do you have a Go-To Pancake helper? Love to hear from you.