Tuesday, August 16, 2016


Pancakes are ideal for breakfast and the children love it very much. Despite it being a messy task, I love making it. It's funny but quite true that it's almost as though the utensils used are more than the ingredients itself. By the time I wash the dirty pile of utensils and settle down to eat the pancakes, I'm exhausted. But then the other day to my greatest surprise, I found a very unique kitchen hack on youtube. It shows how to make pancakes using only a bottle and a funnel. All you have to do is pour the pancake ingredients one by one into the bottle through the funnel. Tightly close the lid and shake the bottle vigorously till you get everything into a batter consistency. Then heat a non stick crepe pan and make your pancakes.
We recently discovered that our second daughter is gluten sensitive - along with being lactose intolerant. I had to do a lot of research through the internet so that I would know what type of meal I could prepare for her. I experimented with all sorts of flours and milks but nothing seemed to work. It was not until today that, as a first attempt, I tried my hands on corn meal. And I am happy to state that it came out quite well. I used the bottle technique to make pancake batter with cornflour.
In addition to her lactose and gluten intolerances, she had also been avoiding eggs as it caused her abdominal discomfort and bloating. However, through my online findings, I have read that eating egg as it is can cause those problems but incorporating with other ingredients may alleviate it. So I decided to add them as well into the pancake batter. And thank God, she did not experience any side effects.
I also made a syrup with jaggery: made using a sweet substance from palm trees.

Ingredients for cornflour pancake
1 cup corn flour
1 cup almond milk
salt to taste
1/2 tsp baking soda and I added a little water to make it a batter consistency

I used the bottle technique as mentioned above.

Blue berry Muffins  were made using the corn flour pancake recipe .

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