Tuesday, March 8 is National Pancake Day. 2016 is the 11th anniversary of this culinary celebration. The International House of Pancakes is offering a free stack of Buttermilk Pancakes from 7 AM to 7 PM, to encourage diners to make a charitable contribution to the Children’s Miracle Network Hospitals.
Did you ever wonder why a pancake is called a pancake? Because you’re literally baking a cake in a pan. Experienced cooks call a pan, a skillet. The more baking powder you add, the more your pancake will rise. It will have the look, and the texture of cake.
For those who don’t have ovens, the pancake offers a quick and easy way to have your cake and eat it too. Add favorite toppings, like blueberries, or molasses, to enhance the flavor.
Try our Quick Gluten-Free Buckwheat-Rice Pancake Recipe to prepare high-rise pancakes, that have a light, fluffy texture, and crispy edges.
SPELT PANCAKE RECIPE
1- 1/2 Cups Spelt Flour
3 – 1/2 Tablespoons Baking Powder
1 Teaspoon Salt
1 Tablespoon Sugar*
*Substution: 1 Heaping Tablespoon Xylitol
1 – 1/4 Cups Milk (dairy, soy, hemp, or nutmilk)
1 Egg beaten (or egg substitute)
3 Tablespoons Oil
Combine dry ingredients into a flour sifter. Combine moist ingredients. Slowly add moist to dry ingredients, stirring mixture. Stir well into a batter. Heat up skillet on medium flame. Add batter to skillet. Cook until bottom is golden brown. Flip pancake, and cook on reverse side. Before flipping, be sure the top is dry, so that the batter doesn’t leak over the skillet.
Toppings That Transform Pancakes Into A Dessert
Tofu Whip Cream
Sugar: powdered, white, xylitol, stevia, honey
Fruit: blueberries, strawberries, applesauce, bananas
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
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