ALEXANDRA SHIMALLA: JOURNALIST & GHOSTWRITER
  • About
  • Writing
    • Education
    • B2B
    • Lifestyle
    • Health & Wellness
    • Content Creation
    • Literary & Books
    • Music Journalism
  • Services
  • Blog
    • All Things Gluten-free
  • Contact

Blog

Pancakes

5/19/2016

 
I’d like to meet the person who invented pancakes and thank him/her. (Here’s an interesting article about the history of these taste breakfast cakes.) Somehow, we’ve decided as humans that having a mini cake for the first meal of the day is acceptable, mainly on the weekends, and although I find it funny (considering there’s really nothing overly nutritious about these little disks of dough), I’m a pancake supporter.

The other night, as my family and I were trying to figure out what to have for dinner now that the house is full again, my sister suggested breakfast for dinner and then started arguing her case for why we should have waffles. While she was articulating the benefits of waffles, I started speaking on behalf of the beloved pancake. My main arguing point was that we had waffles last time I was home, so we deserved a change of breakfast dessert. Eventually I was able to convert my brother to a pancake supporter, so we outnumbered my sister. Pancakes it was.

As luck would have it, we didn’t have any pancake mix, so we opened our almighty Southern Living cookbook to the heavily used Buttermilk Pancake recipe.

But, we didn’t have enough buttermilk powder.

So I turned to Google and typed in “easy pancake recipe.”

I was able to find a recipe by The New York Times that could easily be transformed to fit our gluten-free palates, so we got to work. My dad manned the griddle while my siblings and I were the designated taste-testers.

This is our new favorite recipe.
Easy Pancake Recipe*

1 cup tapioca flour
1 cup brown rice flour
1 cup white rice flour
1 teaspoon xanthan gum
3 teaspoons baking powder
¼ + 1/8 teaspoon salt
1 ½ tablespoon sugar
3 eggs
2 cups (+ more depending on the consistency of your batter) vanilla almond milk**
Optional: semi-sweet chocolate chips and walnuts

Directions:
1. Mix all dry ingredients together then slowly add in wet, mixing until batter in smooth. If using, fold in chocolate chips and walnuts.
2. Pour desired amount of batter onto heated and oiled pan/griddle.
3. Let bake until one side is golden brown then flip and cook the other side. Continue process until all the batter has been used.

*modified from this NYT recipe
** Feel free to use regular milk

Comments are closed.
    All Things Gluten-Free
    Interviews
    Fitness
    Book Hauls

    Categories

    All
    Case Study
    Fitness
    Gluten Free
    Gluten-free
    Gluten Free Finds
    Graduate School
    Interviews
    Iphone Photography
    Mental Musing
    Monthly Update
    Photography
    Product Review
    Published
    Recipe
    Restaurants
    Things I've Read
    Travel

Any reproduction of images or content is prohibited without express permission from Alexandra Shimalla LLC. Copyright © 2013-2023

Please note that the samples provided in this portfolio are not exhaustive (my byline is the accurate number of pieces I've published). To view more of my work, please contact me and I'd be happy to share. What is on this portfolio is merely a sample of my work.
  • About
  • Writing
    • Education
    • B2B
    • Lifestyle
    • Health & Wellness
    • Content Creation
    • Literary & Books
    • Music Journalism
  • Services
  • Blog
    • All Things Gluten-free
  • Contact