The Witchery

So, two weeks into the new job and so far so good. Having a steady paycheck again is wonderful. It just about counteracts the horror of the hour plus commute each way.

To celebrate, I decided to make pancakes for Sunday breakfast this morning. This recipe combines my weakness for arcane ingredients and my love for all things carb. It's also gluten free for those who care.


Chestnut Flour Pancakes

Ingredients
2/3 cup white rice flour
1/3 cup chestnut flour (I picked up mine at Whole Foods)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum (gives it a bit more body, but you can leave it out)
2 eggs
2 tablespoon oil (I used my macadamia nut oil.... because it was there)
3/4c + 2 tablespoons milk

Preparation
Heat an electric griddle to 350°F (or heat a skillet on medium heat).

Measure out and sift all the dry ingredients together in a mixing bowl and set aside.

In a separate bowl, lightly beat eggs, oil, and milk until well blended. Pour into dry ingredients and gently whisk until just combined (don't over mix). Let sit for five minutes.

Oil griddle a bit (spray with non-stick spray, or do what I do - rub a bit of unsalted butter over the surface) wiping off any excess.

Pour 1/2 cup of batter onto the griddle. Let sit for about 3 - 4 minutes (or when bubbles form on the top and the edges are slightly dry) the flip and let sit for another 2-3 minutes.

Makes 4 eight inch pancakes.

I used Dowd and Rogers Italian Chestnut Flour. Visit their website for this and other recipes using it.