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3191 Miles Apart | 29 August 10 • MAV

29 August 10 • MAV

I’m ready for a quick confession…

In the summer months I don’t crave a pancake at all.
There. I said it. I got it off my chest. I feel better already.

You see, it’s hard for me to admit this because making pancakes is a natural part of my Sunday nearly every weekend but … it’s true. When I look at these past months I have had very few pancakes.

When I have had them, however, I have craved not my usual heavier recipe but something lighter and better suiting to summer fruits.

After a few bouts of trial and error, the only times I have had pancakes all summer, I have decided that I love the little pancake recipe below. It’s nearly gluten-free but I like the inclusion of just a little whole grain flour. I’ve used spelt, whole wheat and even a multi-grain mix and they all work very well. The pancakes are a very pretty color thanks to the cornmeal and quinoa and fresh fruit is a must!

Summer Pancakes
makes about a dozen
1/2 C corn meal or corn flour (Note: Texture will vary based on which you use but I find both work well; try both and see what you prefer.)
1/2 C quinoa flour
1/2 C rolled oats
1/2 C whole grain flour
1 t baking soda
1 t baking powder
1/2 t salt
1–2 T natural cane sugar
2 C buttermilk
2 eggs
6 T unsalted butter
dash of cinnamon & nutmeg (optional)

Combine all dry ingredients and whisk together well. In a separate bowl combine buttermilk and eggs and whisk well. Melt butter on stovetop. Add buttermilk mixture to dry ingredients and mix a few times around; add butter and mix slowly a few times more. Don’t over-mix. Ingredients should be just combined. Set aside for 5 minutes. While it’s sitting heat skillet to low-medium temperature. Add butter and melt it in the skillet. When skillet is ready (about 5 minutes) add about 1/3 C of batter per pancake. Allow pancake to cook in skillet for about 5-6 minutes or until you see the sides start to set. Flip and cook for 1-2 minutes. Remove and eat while warm with fresh fruit and pure maple syrup.

Notes: Keep your skillet on low-medium heat. Don’t be tempted to turn the heat up. These pancakes work best when they are cooked slowly on the first side and they will take some time to do so. The second side will cook faster so keep your eye out. Always serve these with some kind of fresh fruit and plenty of syrup.

Enjoy these last long weeks of summer, friends!