Why have my pancakes been failing???

There are reasons why I have not been posting breakfast recipes on here lately.

For weeks now, I have been encountering such frustration and disappointment when I make pancakes that I finally have to stop trying. This is sad, because pancakes are one of my favorite things in the world. They just make me happy. So do cupcakes. They're just so happy and so good.

Except when they're not.

When they are wet, stodgy, and disgusting, the frustration is compounded in exponents. I don't know if that is even a thing- being compounded in exponents, but it sounds like how I feel when that happens. :) The last few times I have made pancakes, they took a ridiculously, agonizingly long time to cook- like fifteen minutes per side! And they were still raw batter in the middle. So frustrating!!

I have wracked my poor brain, trying to figure out why why WHY my pancakes suddenly do not work.

I have considered the fact that, while for twenty-three years I lived at high elevation (4,800+ feet), I now live...everywhere. Since starting our life in the travel trailer a few months ago, we have been in eight different states, at widely varied elevations. This can definitely impact cooking and baking. Relative humidity can also be an important factor. We went from high desert to coastal rainforest to southwestern desert and now to the humid South. This will certainly change things in the kitchen.

This morning, as I took a deep breath, and mixed up a batch of pancake batter (something I've not done for a few weeks), I have been pondering this question yet again. I have two new thoughts on the subject of dramatic pancake failure.

For several years, I have used a specific millet flour. I can only get it from one place and with our life on the road, that has not been possible. That millet flour is called "unifine." It is turned from seed to flour in a specific process that yields an extra-fine flour. I have loved that. So many gluten-free flours feel gritty. The unifine flour has a wonderfully soft, smooth texture. I was able to buy millet flour at a store recently, for which I was very thankful, but it is a little less fine than what I've had in the past. This will affect the texture of batter and dough. The liquids do not absorb the same way when the flour is more coarse.

And just now, while mixing up my batter, I confirmed a suspicion I've had for months. Back when I had a whole kitchen and pantry, I had three different glass measuring cups- 1-cup, 2-cup and 4-cup. In paring down for the small-space life, I chose just the 2-cup measure to travel with me. It is the most versatile, so I figured it would be the most practical option.

Here is the problem: the markings on this measuring cup are wrong! Gah!!!! (take a breath) No wonder I have struggled!!! This morning, I used a different measure, one which came with our pressure cooker. I poured out one-fourth cup of oil into that cup, then poured it into my glass one. It was noticeably below the 1/4 cup mark. When I measured out the juice (I'm making orange-juice cinnamon pancakes), I poured it first into the glass cup. It showed just 3/4 cup in the glass one, but when I poured it into the other, it showed a full cup!!

How can I possibly have good results using recipes I figured out in the past, when the measuring tool that I now use is so dramatically off-base?!!! Beyond that, how can I possibly share recipes and have them work well for other people, when my measurements may be far from what they should be? Several tablespoons difference per cup makes a tremendous difference in the texture of the finished product.

I am writing this while the batter rests. Once I have (sigh) cooked up the pancakes, I will report back on how they turned out. I think I need some calming tea and soothing music so I can face the potential stress of pancakes that will not cook. But maybe it will work this time. Maybe this batch will brown nicely and quickly, and maybe the pancakes will be tender and moist and nicely cooked in the middle. I can hope, right?

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And....they're okay. Not great, but not terrible. They did brown. I went back to my original pancake recipe recently and realized that I'd been forgetting that little bit of sugar. Even thought it is a lower-glycemic sugar (coconut sugar) it still makes a big difference in browning. These first few out of the pan.....still heavy and sticky inside. Not as bad as before, but not great either. Paul Hollywood would definitely not approve! ;) I've just added more liquid to the batter, to see if thinner ones will cook through.

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Oh. And this transition (house to travel trailer) has also meant switching to a gas cookstove, and specifically to a gas stove that does not have a super-low setting for the burners. On the stove I used years ago, Low meant just tiny points of flame. The lowest setting on this stove seems more like medium-low to me. I'm having to re-learn how to cook things like rice, as they'll scorch on the lowest setting. This is also part of the pancake saga, I think. Although I've never cooked pancakes on super-low, ever, I have to with this stove. So many factors!

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If you have watched the Great British Bake Off, you may get this reference. Remember Catharine? ("Doughnut Doom." "Honestly, I've completely lost it.") Remember her last week on the show, when she was baking crackers? Remember her  "I am so over this!!" face when she dumped the pan of burned crackers on the counter? That is the face I was wearing just now when I dumped pancakes onto the cooling rack.

Pancakes should not be so frustrating. They should be little golden rounds of delicious happiness!

Still waiting on the thinner batch to cook, to see if they actually manage to not be raw batter in the middle.

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Seriously.How can they be both undercooked and overdone???  If this were bread, I would think "undahproooved." Why why why? Sigh. Okay....if it were bread, this would be caused by being underproved....maybe the pancake batter equivalent is needing more "raising agent?" But I already have a Tablespoon of baking powder to just two cups of flour. Does it seriously need more? It is frustrating to spend the time, and the ingredients ($$$$$) on food and have it turn out so sub-par. I will still eat them. As long as they won't make me sick, I eat the food. Just cannot afford to throw ingredients in the trash if the result doesn't make me happy. Food is food. These are at least not as terrible as the ones a few weeks ago. I almost cried over pancakes. That's how bad it got. I needed a break from the frustration!

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Thank you for taking this little journey with me, through my breakfast struggles. I have some non-breakfast recipes to share soon. Thank goodness for soup! It does not fail me like breakfast has. :)

I hope that you have a lovely day, and that your food is not gross. :)

"Everthing-free" Almond Poppyseed Pancakes

This is still a work in progress, but I've enjoyed them so much that I wanted to get this out there for others to try. These have turned out more thick and fluffy than my pancakes usually are, which has been a nice change.  I have also been experimenting with citrus-poppyseed pancakes, but the results have not yet been quite good enough to share.

I am still tinkering with the type and amount of sweetener. First, I used two tablespoons of coconut sugar, but they were not sweet enough. In the batch I'm making tonight, I used two tablespoons of "Monkfruit" sweetener. I'm sure they would be quite good with refined cane sugar, but I am trying to cut back on that, so I'm working with other options. If sugar is not an issue for you, you could probably use a couple of tablespoons, or maybe even a quarter cup, of regular granulated sugar.

I am writing this post in-between tending pancakes as they cook, and I've just tried the first ones out of the pan. Hmm....the monkfruit sweetener did work, though I think they still need to be just a bit more sweet. They also browned slowly. The type and amount of sweetener used definitely impacts how they brown. Next batch, I may try a little bit of liquid stevia, or maybe some honey or agave nectar, to boost the sweetness. I'll keep you posted. :) Still, they are soft and fluffy and good. :)

On a chilly day, there are few things as comforting as pancakes. Even though they're not quite perfect, these are still tasty, and I hope you enjoy them. :)

"Everthing-free" Almond Poppyseed Pancakes
wheat-free, gluten-free, egg-free, dairy-free, soy-free, vegan

makes about ten, 3" pancakes

Dry ingredients: whisk together well in a large bowl

1 cup fine millet flour
1 cup tapioca starch
(this is what I use. I'd be interested to hear how these work using 2 cups of other gluten-free flour blends)
(2 to 4 Tablespoons coconut sugar or other sweetener)
1 Tablespoon flaxmeal
1 Tablespoon baking powder
2 teaspoons poppyseeds 
1/2 teaspoon salt
1/2 teaspoon xanthan gum

Why I use these flours: millet flour and tapioca starch are almost the only flours/starches that my body will tolerate. Also, I like the texture when they are combined. To me, it resembles unbleached wheat flour.

Wet ingredients:combine in smaller bowl and whisk together well
2 Tablespoons flax gel (see my post from May 4, 2018 for directions on making flax gel)
1/4 cup neutral cooking oil (I used grapeseed oil)
2 teaspoons melted coconut oil (this is important, when not using eggs)
2 teaspoons almond extract (**for the very sensitive, make sure it's gluten-free!)
1 cup coconut milk (the beverage, not the thick kind in a can)

Directions:
Add the wet ingredients to the dry and whisk until very well combined.
Let batter rest before using, anywhere from fifteen to thirty minutes.

Cooking: everyone's kitchen and tools are so different that it is hard to give specific cooking directions. For many years, I have used non-stick electric griddles for cooking pancakes. Now that I live full-time in a travel trailer, there is no room for such gadgets. I am adjusting to cooking pancakes in a skillet, and relearning how to cook on a gas stove, which I have not done in almost thirty years! The gas stove I am using does not have a really low setting for the burners, so what is the lowest mark on the knob for me might actually be medium-low on someone else's stove. When I used the electric griddle, I cooked my pancakes at a little less than 350 degrees, usually at about 335-340. I like a slower bake, so the middle cooks before the outside burns. When I cooked them in a skillet on our electric stove, I would set the heat at medium-low. 

With the griddle, I would always spray the surface with cooking spray between every batch. When cooking them in a skillet, I would use oil. I have a nice new (non-toxic) non-stick skillet, so they actually work fine without oil. I don't love the dry surface when they're cooked without any oil at all. If I add oil, the first few pancakes soak it all up and are just dripping with oil by the time they're done. This time, I tried using a little baking spray in the skillet. It worked okay- not much difference from just the dry skillet. There must be a happy medium, somewhere between bone dry and dripping with grease. :)

After my batter rested for about ten minutes, I started heating my skillet. It takes about five minutes to heat. You know your equipment best, so go with what you know. :) I use a scoop to dollop the batter into the pan. It's quick and the pancakes are all fairly equal in size, so they cook at the same rate. Using my two-tablespoon scoop, I got ten pancakes from this batter.

Cook just until the edges of the pancakes start to firm up, but the batter on top is still shiny. Flip carefully, and cook until they are nicely browned and cooked in the middle. I put mine on a cooling rack as they come out of the pan. If they're stacked on a plate, they get soggy.

One came out slightly heart-shaped, very fitting as today is Valentine's Day. :)

Store leftovers in an airtight container in the refrigerator.
Reheat briefly in the microwave- about ten seconds per pancake works for me.

Enjoy!

Good things coming

I have a couple of recipes that are almost ready for sharing, and I'm pretty excited about both of them. One has become one of my favorite soups...which reminds me that I have another favorite soup recipe to share soon. :) The other is a new pancake recipe that I've been working with. I'm making the pancakes for breakfast again tomorrow, trying one more change and seeing what I think. If it works out, then I am sharing the recipe! I could keep tinkering with it indefinitely, but I'd rather share it so others can start enjoying it, too. :) Down with perfectionism! Up with just go ahead and live life, eat the pancakes, and share the recipe! :) 

Creamy Fish and Veggie Chowder

This recipe was born out of my wondering how to make a soup golden and creamy without using flour, butter or milk. The pureed carrot base gives this an appealing golden color, as well as adding more veggie nutrient goodness. I used to use cashew cream for this, but now I can’t have cashews. Thick coconut milk works very well, giving it a nice creamy texture. I don’t even like fish very much, but I know it’s an important part of a healthy diet so I try to find ways to fix it that work for me. This recipe became part of our regular meal list. Fish and veggies, with healthy fats, made into a soup that tastes fairly luxurious- what’s not to love?

We like this with a mild, white fish. My favorite is Orange Roughy, but it is hard to find. When Schwan's delivery service had it in stock, I would buy several packages! We have used fresh Cod when we could get it, and that was good. I would imagine that salmon could work well, too. I used to use a half pound, but my husband always wished for more fish, so now I use a full pound. I have considered using different seasonings, like maybe tarragon and bay. Someday. :)

I was thinking today, of how this might be made vegetarian/vegan. Of course, just leaving out the fish works well. Then you have a creamy vegetable soup. If you want protein in it, I'm sure there are options that will work. I often think of mushrooms as a good substitute for “meatiness.” I can’t eat them, so can’t experiment with them. Would chunks of something like portobello mushrooms, seasoned and lightly sautéed, be good in this? I could see small cubes of firm tofu, pressed, dusted with seasoned corn starch and lightly fried, going well with this. That would still have the “light” feel of the fish that works so well in this soup.

This was originally a vegetable soup that I invented, which I quite enjoyed. Later, I added the fish and then the family liked it better. This makes a nice, light lunch or dinner, especially with a good salad on the side. It would be so good with a nice hearty bread alongside. Once I learn to make a really good gluten- dairy- egg- eveything-free bread, this will be one of the first things I make to go with it.

Kristie’s Creamy Chowder

Dairy-free, gluten-free

(could be vegan/vegetarian)

Serves 4

Total time: about 45 minutes to one hour

1 or 2 tablespoons olive oil

2 medium-sized carrots, peeled and chopped small

1 rib of celery, washed, trimmed and chopped small

1 quart of reduced-sodium chicken stock

½ to 1 pound of fresh fish (amount depending on your preference)

               If using it raw, cut the fish into bite-sized pieces, and check for bones.

               If baking first, leave the fillet whole for baking, or if it's quite large,

               cut it into chunks of about four to six inches.

Dried thyme, salt and black pepper (optional: lemon salt), a little garlic powder

1 small head of cauliflower (or half of a large head), washed, cored, and cut into small, bite-sized florets

1 large crown of broccoli (or two smaller crowns), washed, and cut into small, bite-sized florets

1 can thick coconut milk (I use Native Forest brand)

               (or- 1 to 1 ½ cups fairly thick cashew cream)

Dried parsley (about 1/2 teaspoon) 

Dried thyme (about 1 teaspoon)

A little bit of dried onion, about 1/2 teaspoon

There are two ways to do the fish for this chowder: cut it raw and add it at the end, or season and bake it first. I used to do the first way, but have changed, partly because I think it gives more flavor, and also because, when I forget to thaw the fish ahead of time, baking it speeds up the process. 

 

Get all of your other ingredients ready to go, so nothing burns while you frantically prep the next thing. Hear the voice of unfortunate experience there? :)

Preheat oven to 375 degrees Fahrenheit. Put fish fillets into an oiled baking dish. Sprinkle with dried thyme and black pepper. Lemon salt is really tasty on this, but regular salt works just fine. Sprinkle with just a bit of garlic powder. If you can have a "lemon pepper" seasoning blend, that would work well, along with dried thyme. 

 While the fish is baking, heat the oil in a soup pot over medium heat and add the carrots and celery. Stir and cook for a few minutes, then add just enough of the stock to cover the veggies. Cook until they are very soft, adding more stock if necessary so it doesn’t boil dry and burn. (again, the voice of experience)  Once the veggies are soft, pour them and the stock into a bowl to cool. Add the rest of the stock to the pot and add the cauliflower, along with dried thyme and parsley, and a little bit of dried onion. Over medium heat, return to a low boil and cook for about five minutes, then add the broccoli. Cook for five more minutes, or until the veggies are beginning to soften.

Bake  the fish until it is just cooked- just turning opaque (15 minutes?). If it is not quite done, it will finish cooking when added to the soup. You don't want to overcook it, as it may turn to pulp in the soup. Let cool just a little bit, then cut into bite-sized pieces, watching out for bones.

When the cauliflower and broccoli are almost done, add the coconut milk and fish pieces. While that heats, pour the cooked carrots and celery, along with the stock they cooked in, into a blender or food processor. Blend, adding a little stock or water if needed to get it very smooth, then add to the soup pot. Stir well, then taste and adjust salt/seasonings to your preference.

Enjoy! 

*For those who can eat them, fresh onions and garlic would probably be very good in this, and would add good flavor. If you use them, you would want to cut the onion into small pieces and mince the garlic well. I would guess that half of a small yellow onion and one clove of garlic would be enough for this. You could add them along with the carrot and celery, so they would be part of the base puree...or, before cooking the cauliflower, you could add a little oil to the pot and saute the onion until it turns translucent, add the minced garlic and the seasonings, cook very briefly, then add the stock and cauliflower. Whichever way you do it, add the garlic just before the other things are done. It burns so quickly, and makes everything taste bitter.

 

*Cashew Cream- there are several recipes for this on the internet. Basically, you take raw cashews, add an equal amount of water, and let them sit for several hours or overnight, then puree until nice and smooth. When I used cashew cream for this soup, I would start with about 3/4 cup of cashews. I have wondered whether it would be good to discard the soaking water, rinse the nuts, and add fresh water before creaming them. 

Coconut Rice

Our elder daughter found this recipe and shared it with me. If I had any idea where she got the original recipe from, I would love to credit the source. If I can find that out from her, I will add the information here. We love this rice! It cooks perfectly, with a succulent, slightly creamy texture. It pairs beautifully with spicy or tangy dishes. I love it when paired with Chicken Adobo

Coconut Rice
Serves 4
Total time: about 30 minutes

1 can (13.5 fluid ounces) thick coconut milk (I love Native Forest brand)                                     

1 3/4 cup water (or just measure using the emptied coconut milk can)
1/2 teaspoon salt
2 cups white rice (I use Jasmine rice)

When cooking rice, be sure your pan has plenty of room so it doesn't boil over- voice of experience. :)

Add water and coconut milk to your pan and bring to a boil. Add rice, then salt, or mix rice and salt together before adding. (Do not add salt first to the boiling liquid! I did that recently and it instantly erupted like a coconut milk volcano, all over my stove top!)  Bring back to a boil, cover, and reduce heat to low. Leave lid on the whole time (no peeking!). :) Simmer until most of the liquid is absorbed, about twelve-to-fifteen minutes. Remove from heat and let sit, with the lid on, for another five minutes. Fluff with a fork.

We love this rice with any sort of Asian or Indian dish. We don't think it has a strong coconut flavor. It adds a nice depth and richness as a base to a saucy dish.

Quick and Easy Adobo-style Chicken

Something I have done several times is to take a complicated recipe and simplify it dramatically. I try to hone in on the fundamental components and tinker with how to keep those elements but to speed up the whole process...and to make it "safe" for me to eat! Simple, right? ;)

The first recipe that I adapted this way was what we came to call "Castle B." It was based on the deeply flavorful, slow-cooked French classic, Cassoulet. Get it? Cassoulet? ("Castle A")...Castle B.

Yes, we are hilarious like that.

A year or so ago, a Filipina friend of mine mentioned Chicken Adobo as her favorite dish from home. I was intrigued, so I started investigating. It sounded really good, but needed some tweaks so I could eat it- namely, losing the garlic and soy sauce.

For anyone who has eaten the "real" version of any of these classic dishes, mine would pale by comparison. Having to eliminate primary flavor components obviously alters the result.

BUT- for people like me, longing for a new flavor in a world of repetition, or longing for some new thing to do with chicken, it can be great. :)

So, with that being said, here is my *allergy-friendly,* much-simplified version of Chicken Adobo.

Kristie's Quick and Easy Adobo-style Chicken
Serves 4-6
gluten-free, dairy-free, egg-free, soy-free

Prep time: 10-15 minutes
Cooking time: About 30 minutes

Total time:  About 45 minutes to an hour.

Ingredients:
chicken thighs, oil, coconut aminos, vinegar, peppercorns, bay leaves (garlic)

Boneless, skinless chicken thighs- about 1.5 to 2 pounds
(you can use chicken breast for this, but the thighs have better flavor and texture for this)
A few tablespoons of a neutral oil
       (I'm currently using grapeseed oil)

Get all of the other ingredients ready before you start the chicken, so it doesn't burn while you're grabbing things.....voice of unfortunate experience. ;)

Soy sauce and vinegar are the basic components of the sauce. Our family prefers a little less vinegar, so I've altered the proportions.  If you would like a stronger vinegar flavor, use a little more vinegar and a little less aminos. I substitute coconut aminos for the soy sauce, since I can't eat soy or wheat.

Sauce:
3/4 cup coconut aminos
1 cup vinegar (I use apple cider vinegar)

Seasonings:
1 tablespoon whole black peppercorns 
       If you prefer, use one or two teaspoons ground black pepper
4 dried bay leaves
(garlic- this is an important part of adobo, but I can't eat it. The original recipe that was my inspiration called for twelve whole cloves of garlic! I sometimes add just a sprinkle of garlic powder.)

Directions:
Heat the oil in a straight-sided skillet or pot, over medium-high heat. Brown the chicken pieces slightly, turning so both sides begin to cook. Set chicken aside. Add coconut aminos and vinegar to the pan and scrape the bottom to loosen all the flavorful bits. Return the chicken to the pan, then add seasonings. When liquid begins to boil, reduce the heat to medium-low, cover, and simmer. After five minutes, turn the chicken over, cover, and simmer until chicken is cooked through. This should take another five minutes or so (10-15 minutes total), but check to be sure the chicken is cooked. (no pink juices from the middle, 165 degrees Fahrenheit)

Transfer chicken to serving dish and cove to keep warm.

One option: Raise heat to medium, and continue cooking the liquid until it is reduced to about one cup (about ten minutes). Strain the sauce and pour over the chicken. Serve with rice.

Option two: if you don't have time to reduce the sauce, strain in and stir it into the rice. The rice will absorb the sauce and the sauce will flavor the rice.

Serving:
This can be served with steamed white rice, or our family prefers having it with coconut rice.
I'll share the recipe for coconut rice once I post this one. We also like to have roasted broccoli on the side.

Note to self...again....It is not about perfection!

I just realized that I've gotten caught in that limiting loop...again.

I've been wanting to post recipes on here, but every time I hold back because I don't have every detail perfect yet.

Seriously, I think I've learned this lesson, and then here it comes again!

It is not about perfection.

So, in light of that, I will post a recipe, despite its not being absolutely perfect yet. :D