Wednesday, August 12, 2015

chokecherry syrup & gluten-free pancakes

I made chokecherry syrup for the first time this year. The chokecherries were courtesy of our own tree. Then I needed pancakes—gluten-free since I`m sensitive to gluten. Here`s the recipe I developed:

-1/2 cup flour—mixture of gluten-free flours like sorghum, buckwheat, rice, tapioca, corn, etc.

-2 tsp. Baking powder

-Quarter tsp. Salt

-2 eggs

-1/4 cup vegetable oil

-Enough buttermilk to make a fairly runny batter—about 1/2 cup

Mix dry ingredients well. Beat liquid ingredients together, add to dry ones, and stir to form batter. If it`s not runny enough, add more buttermilk. Fry as usual for pancakes.



Elma Schemenauer CONSIDER THE SUNFLOWERS: 1940s-era novel about love, Mennonites, faith, & family. Set in Vancouver & rural Saskatchewan. Order from Chapters online or Borealis Press  . More info at  .


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