A few years ago I began having problems with eating things like pasta, pancakes, pizza and sweets. After eating these items I would feel like I had drunk too much caffeine. I’d be hungry shortly after eating, even if I’d partaken in a large portion. I visited the doctor and he said my symptoms didn’t quite sound like hypoglycemia or a food allergy. To remedy the situation I avoided the foods that made me feel bad. I also found that by ingesting protein throughout the day, usually milk, I felt better. After avoiding these foods for several years I was able to begin eating them in small quantities. I could eat spaghetti as a side but not as a main course. Fast forward to today. I’m able to eat pizza or pasta as an entree but I can’t do it every day. Pancakes have been an exception though. It must be the combination of sugar and the refined wheat. A few months ago we were visiting Matt and Alicia (Melissa’s sister and brother in law) and Alicia served pancakes using a mix from Paul’s Grains. I felt fine after eating the pancakes, so upon returning home, I looked up Paul’s Grains and discovered their products could be purchased online. I finally ordered some flour last week and made my first batch of pancakes today. They were delicious and I felt fine after eating them! The recipe I used was out of Michael Ruhlman’s new book, Ratio. The recipe called for all purpose flour, I used Paul’s 7 Grain flour, so I ended up using more liquid to compensate. Ruhlman’s book mostly uses weight to measure ingredients, which I’m liking more and more. The base ratio is: 2 part liquid, 1 part egg, 1/2 part butter and 2 parts flour. This is my adaptation.
Wet Ingredients:
- 4.5 oz buttermilk
- 8.5 oz skim milk
- 2 large eggs
- 2 oz butter (1/2 stick), melted
- 1 teaspoon vanilla extract
Dry Ingredients:
- 8 oz Paul’s 7 grain flour or all purpose flour (1-1/3 to 1-1/2 cups)
- 2 tablespoons raw sugar (turbinado)
- 2 teaspoons baking powder
- 1 teaspoon salt
Directions:
Combine dry and wet ingredients in separate mixing bowls. Then combine the wet and dry mixes together, stirring until smooth. Cook the pancakes over medium heat on a greased skillet.
By Kenton
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