Greet the day with pancakes!
Last weekend, I went on a road trip to Pittsburgh. We visited the beautiful Venkateswara temple on Penn Hills. Flowers had started blooming, atmosphere was serene and the experience was incredible.
On our return trip, it was a gloomy drive as it rained almost all the way. I did not even pull out my camera as the trees were bare and the sky was depressingly overcast. Soon after we entered New York State, heavy rolling clouds moved in, but glimpses of sunshine peeked occasionally, reminding everything was not so bleak. At one point, the clouds darkened in front of us and the sun was about to set behind us. I was lazily looking out at passing cars and the hills and valleys yonder. After a curve in the road, suddenly all the trees were lit up in golden light with the inky black sky in the background. It was a glorious sight to behold…an enchanted scene. It was like some one turned on a spot light and revealed true beauty. My camera could not have captured it as good as my eyes did. It happened for a few seconds and when we turned again, light faded leaving a faint glow in the foreground.
I was not out of that amazement when I noticed a big bird on the road. My husband was shocked when I screamed,’Slow down!’. Then we saw this beautiful bird at a very close range, hurriedly walking to the other side of the road, narrowly missing the tires. It had brown and black long tail, body with gold spotted brown feathers and a greenish, purple peacock like neck. I later found out it is a ring necked pheasant. I regretted not having my camera to click those moments. Those two pictures are clearly etched in my mind though. I recollect the words of Keats, “Heard melodies are sweet, but those unheard are sweeter”…similarly ‘the photos we capture are beautiful, but the ones we missed are excellent”! By the end of the trip, I was surely a happy bird!
On this trip, I had pancakes as the hotel’s complimentary breakfast. Breakfast and pancakes go hand in hand like they have some secret agreement. I remember having pancakes at IHOP, sometime back and was amazed by the variety of pancakes they serve. Pancakes make me joyous but guilty to the core at the same time. Empty calorie!… screams my brain…Indulge!…says my heart. When I left the table, I swore that I will find a better version to eat them without much remorse.
Pancakes for breakfast is my son’s favourite choice too. I feel a little uncomfortable all the time when making it, so I top it with fruits and sneak in things like ground flax seeds, nuts and buttermilk to compensate.
This is a gluten free pancake made with rice flour. You may use 1 egg instead of ground flax seeds.
- 1¼ cup rice flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 ripe banana
- 1 tbsp ground flax seeds in 3 tbsp water
- 1 tbsp honey
- ½ cup buttermilk
- ½ cup milk
- 1 tsp oil
- 1 tbsp crushed walnuts
- 1 tbsp chopped crystallized ginger
Garnish with Maple syrup and fruits.
- In a bowl, take 1 tbsp ground flak seeds and add 3 tbsp water.
- Let it sit for 10 minutes for it to turn goopy.
- Add milk, honey and buttermilk to the same bowl and whisk to combine.
- Take rice flour in a large mixing bowl, mix baking powder and salt to it.
- Pour wet ingredients into the rice mixture.
- Add mashed banana.
- Whisk the batter until frothy. (It should be of pouring consistency. Can add flour or milk to adjust.)
- Add chopped ginger and walnuts
- Set it aside for 15 minutes.
- Heat a non stick griddle and pour batter with a ladle to form a pancake.
- Reduce heat to medium.
- When bubbles appear on the surface, flip over to the other side.
- Cook to golden brown colour on both sides.
- Repeat until all the mixture is used.
Makes approximately 12 pancakes. Serve pancakes with maple syrup and seasonal fruits. These pancakes are mildly sweet and maple syrup makes it super delicious. They are very spongy and soaks well. If you are extra courageous add a dollop of whipped cream!