Mmmm....that does sound good. But girl, I ain't got no time for that.
So, time currently being my absolute most precious thing, I have turned to pancake starter. Since we are targeting zero waste here, I'm going to make it from scratch, and THEN, not make my pancakes from scratch. Trackin?
Here we go, Alton Brown-style:
Wet team: I grabbed some leftover coconut oil from my failed toothpaste and somewhat successful deodorant experiments and some olive oil which is available in bulk in Albuquerque (though I'm still using up my store-bought). Even though butter isn't yet available zero waste, I predict it will be in the future (I just suffered from a rare bout of optimism there). Plus, butter is what I usually use to make pancakes and I wanted to do a taste test.
Dry team: flour,
(I opened the whole wheat flour and discovered it was rancid. Zero Waste FAIL!)
The sugar is up to you. I always use sugar in my pancakes, but next time when I try making biscuits, I may regret that decision.
Whisk or sift them together and introduce Wet and Dry.
Then I cleaned up the mess.
And then I used a pastry cutter.
Store it: in the fridge. Especially if you are using butter or whole wheat flour.
Make it: this is where you channel Alton Brown. Don't use all the milk right away. Use most of it, stir it a bit and decide if you need more. Not too dry, not to wet.
Once you get the right mix, do the Alton thing and "Walk away. Just, walk away."
Which means, don't over stir it.
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First we tried the olive oil mix.
And it was....friggin' awesome! So light and fluffy and nummy, I didn't want to move on to the next batter.
But I'm glad I did because the coconut oil batter was also delicious. You could taste the coconut a bit and I didn't have a problem with that at all.
And the butter pancakes? Meh - they were fine. Nothing special. Not as good as the first two.
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- 2 cups flour (1 cup white, 1 cup wheat)
- 3 tsp baking powder
- 1 tsp salt
- > 1 Tbsp sugar
2. To make 9-10 small pancakes:
- 1 cup mix
- 1/2 cup milk
- 1 egg
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