Yippee! We finally bought a griddle!  I know, I know, its almost unbelievable that I did not have one until afternoon of New Year’s day.  But due to our son not being able to eat eggs,  wheat, barley, oats, and potatoes, we have not had a use for one until our circumstance and the internet made it possible to research recipes and adapt them to suit our needs.  It is a two-burner griddle that is non-stick and supposedly tested in restaurant kitchens.  I don’t know how it will hold up in the long run but the 3 inch cakes I cooked on it turned out nice.

I used the “fluffy egg free, gluten free pancake” recipe which I posted here January 1, 2008 with a slight modification.  When I baked the cake in the oven, I used a scant teaspoon of xanthan gum and the batter was very thick and sticky.  It held itself together beautifully as a fluffy cake but I thought then that the consistency might not be all that suitable for griddle or stovetop pan cakes.  Keeping that in mind, I used a scant 1/2 teaspoon xanthan gum this time.  The batter was more manageable for a pancake mix although it did not spread much when I tried to ladle it with a regular tablespoon.  To get almost perfect round 3-inch cakes I had to help it along by spreading it into shape. Now, I am almost of the mind that with this mix, one does not need to use xanthan gum for stovetop or griddle cakes.  I will have to try the recipe without it, one of these days.

Of course, the kids, gobbled-up their breakfast pancakes without a problem.  They eat healthy most of the time (my husband and I try to see to that) but special treats always earn you those extra bright smiles and extra tight hugs and kisses of appreciation.  All of them are clear-cut incentives for me to continue with my experiments, no matter how frustrating it can get at times. 

Below is an actual picture of the result:

 

Here is the recipe.  It yields approximately 24  (2 dozen) egg-free and gluten free 3-inch round cakes.

2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Xanthan gum
½ tsp. Sea salt (fine)
4 tbsp. Granulated sugar
¼ cup (4 oz) sour cream
1 ¾ cup (12 oz.) milk
1/3 cup  cup (approx. 3 oz) vegetable oil
¼ cup (4 oz) water
1 tsp. Good Vanilla extract

In a medium sized bowl or an 8-cup measuring cup, using a wire whisk, stir together GF flour, baking powder, baking soda, xanthan gum, salt and sugar.

In a separate bowl or measuring cup mix together the sour cream, milk, water, oil and vanilla extract.

Stir the well incorporated liquid mixture into the dry ingredients. Batter will become thick.

Using a regular tablespoon, ladle onto heated griddle (medium hot) gently spreading out batter to about 3 inch round.

Cook on one side until the top is somewhat set (2-3 mins. on my old-fashioned coil electric stovetop) then turn over using a non-stick pan friendly implement.  Cook for another 2-3 mins.  depending on how light or dark you want your pancakes to look.

Enjoy with your favorite jam, fresh fruit or whipped topping.

*Z’s GF Flour Mix (Makes 3 cups):
1 cup brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch flour
1/3 cup tapioca starch flour

Note!  You can use the remaining GFF Mix as crumb topping for a fruit crisp and/or pie (will try and post recipe soon) or double the above * recipe and keep handy for the next pancake affair.

 

Nature calls out a warning
in terms all too certain.
More destructive weather
felt all around the world.
A sinking island, once home
to now displaced thousands.
From the plains of the West
to the top of Mount Kenya
more illnesses to fend off.
While man decides to change
or not, the ravages continue.
Mother Earth, she braces
for that which is inevitable.
For better or even worse yet
her future still lies in wait.

Yldara 281206200p

Talamak na ang kanser
na dumuduro sa pagkatao
Nanunuot sa kalamnan
ang pagkagumon sa bisyo

Dating anghel na sinunod
ngayon ay kadiliman ang dala
Mga biyayang inaasam-asam
ibinaon na’t nailibing sa alaala

Kinabukasan ay di maaninag
Masalimuot. Makupad. Marupok.
Hangin na hatid sana’y ginhawa
pumalit ay di masikmurang usok

Nagagalit na ang kalikasan
dahil sa tinamong mga sugat
Ang nais sana ay makalaya
ngunit gapos, sa tibay ay sukat.

Yldara/M. quintos-stanphill

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Author’s Comments:

***This poem was penned/written over 24 years ago as an observation of people, events and nature at the time. It was meant to be an eye opener of sorts and a challenge. It was actually the first Tagalog poem I have written—I thought I should post it since it seems appropriate even in today’s “struggles”.


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For months now my husband has been telling me to share my recipes on this site. For some reason or the other, I have not done so. Well, two days ago on a whim, I whipped up “Pancakes: egg-free and gluten free”. As we were having supper (yup! we had cake) he again brought the subject up. This time though, he reasoned out that if something serious were to happen to yours truly—he and the kids would have to go back to eating plain rice with everything. No more occasional pizza, cookies, cakes, bread or pies that are all egg-free, gluten free and decidedly yummy in one’s tummy (according to my son and two daughters).

The prospect of depriving my kids and husband such joy quite frankly does not appeal to me. The idea that I just might help someone out there with their cooking dilemma and satisfy a sweet tooth are relevant reasons as to why you’ll be reading not just poetry and stories on this site from now on. I will also be sharing my cooking and baking experiments and try to keep you posted on my successes and failed attempts.

Since it started with the pancake supper, here’s the recipe that worked for me except I did not have a non-stick griddle or non-stick stove top pan. I baked the mix, instead and cut the fluffy cake into wedges. Served with butter, cranberry jam and drizzled with maple syrup (don’t forget the glass of cold milk)—yummy in our tummies!

Fluffy Egg-free, Gluten free Pancake

2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
1 scant tsp. Xanthan gum
½ tsp. Sea salt (fine)
4 tbsp. Granulated sugar
¼ cup (4 oz) sour cream
1 ¾ cup (12 oz.) milk
1/3 cup (approx. 3oz) vegetable oil
¼ cup (4 oz) water
1 tsp. Good Vanilla extract

In a medium sized bowl or an 8-cup measuring cup, using a wire whisk, stir together GF flour, baking powder, baking soda, xanthan gum, salt and sugar.

In a separate bowl or measuring cup mix together the sour cream, milk, water, oil and vanilla extract.

Stir, the well mixed liquid ingredients into the dry ingredients. Batter will become very thick and sticky.

Spoon into a 9 inch cake pan ( I use a non-stick one and line the bottom with parchment paper-for easier release). Smooth top as best you can.

Make sure that you put the pan on the rack in the middle of a cold oven (not pre-heated).

Turn oven to bake at 350 degrees Fahrenheit and bake for 35 mins. or, until toothpick inserted at center comes out clean enough and not doughy or wet. A little bit of crumb sticking on the tester is okay—it is after all made out of sticky stuff. See * below.

Remove cake from oven. Let cool for 5-10 mins. before cutting into wedges.

Enjoy as is or with whipped cream topping, butter, jam, fresh fruit and /or maple syrup.

*Z’s GF Flour Mix (Makes 3 cups):

1 cup brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch flour
1/3 cup tapioca starch flour

On a personal level, I usually double or triple the above amount so I have it handy stored in an airtight container. This GF Flour Mix works really well in other recipes I have found.

By the way, I will be getting a non-stick griddle (hopefully a good one) on our next trip to the store, so I can try this recipe out on the stovetop. I probably will make small pancakes with this batter. From what I have read on the net regarding gluten free batter, they are quite difficult to turn over and cook evenly. I will definitely post any and all updates when available.

Bon appétit!

 

Malleates. Nullifies
ostentatious points. Questions
reason, sentiments tendered.
Unveils visions.
Wields xysters.
Yields zany and boisterous
characters. Discordant,
exacting. Frames golden
hour. Irks, jaded know-it-all.

Yldara 1011070901

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Author’s Comments:

***just trying to put certain observations, thoughts and points into a light but pointed form. Whether you agree or not, give me a holler, send me a note and let me know what you think. Thanks, God bless y’all and here’s to a Happy New Year!!!

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Egg fertilized
Two, four to 64
(Two to the sixth power)
Cell to larvae in hours

Hedgehog creature
Of the ocean floor
Many a tube feet
No legs or hands, it seems

Feeding on algae
Preyed on by cousin starfish
Eaten by crabs, wolf eels
Snails and sea otters

Your roes, a must have
A delicacy in sushi-land
No eyes to shed tears
Just spines that leave a mark

Yldara 121107411

 

Silver-hued canvass
Bright, reflective, inviting
An adventurous ride
Of endless possibilities

Shelter cradling lonely souls
Home to listless roaming
Shadows filtered by dawn’s light
In reality marked

Rainbow gilded ancient art
Fortress of silent hopes
Pathway to wishes untold
Portrait of a dream?

Yldara 1311070730

Gifts
and bright
colored lights
strung on a tree…
are just ornaments.
We should find more delight
from a much greater presence
not presents wrapped in shiny foil.
The birth of Christ Jesus, remember
and be humbled by God’s mercy and love!

Yldara 

from soul-searching lines, remembered
stacks of scribbled notes on paper
painted words of thoughts and notions
promised to, written from the heart

collecting dust for years on end
just shoved inside drawers, under
beds and a number of boxes
waiting for the perfect moment

now released, finally dust-free
to all who dared to care, freely
shared. Flowing, steadfastly moving
poetry and promise fulfilled

Yldara 3011070639

 

Poring over old recipes
As if mesmerized, put under
A lasting spell. Thinking fondly
Of hot soup, melting winter’s chill

Working fast and furiously
Slicing and dicing and chopping
Mixing flavors, getting warmed up
Chasing away, cold days ahead

Yldara 2711070659