08 May, 2010

Happy Mother's Day!














Tomorrrow's breakfast in my mom's country cottage is predicted to be mild, sweet, and washed by ocean breezes. There may be a waft of green tea in the air, and a smack of dark coffee.

Birdsong and new leaves will have brightened and softened the landscape and will certainly overshadow any hothouse flowers that dare to show up.

For sure we will have a yarn or two about the old days and cap that off with a sip of what's next.

It will be, as always, the best we can make it.

May you all have the best day you can. Here a reprise of Spiced Cornmeal and Dried Cranberry Pancakes (or use dried or fresh fruit of your choice)to share with mom.
  

Spiced Cornmeal and Dried Cranberry Pancakes (Gluten-free) 
Makes 4-5 smallish but thick pancakes

1 cup brown rice flour (I used Bob's Red Mill, which is very finely ground)
1/4 cup cornmeal (Bob's Red Mill or your choice)
2 tsp baking powder

1/2 tsp salt
good dash ground cinnamon
good dash ground ginger
small dash nutmeg
1/4-1/3 cup dried cranberries


1-2 eggs

3 Tb vegetable oil (I used sunflower)
1 - 1 & 1/2 cups, or more, soy milk ( Note: I've found thinning them a bit helps with even cooking)

extra oil for the pan
 
Put all the dry ingredients in a bowl and mix together with a fork. Put the eggs, oil and soy milk in another bowl and whip them together until the colour is consistent and then add the mixture all at once to the dry ingredients. Mix with the fork until blended. The batter should be stiff but pourable. You can adjust the consistency by adding more soy milk or rice flour. You need to do this because the flour will contain different amounts of humidity depending on storage conditions and the weather. Don't worry, the batter is very forgiving. Stir in the cranberries last or add them to the dry ingredients, as you like.

Put a tsp or so of oil in the pan and heat it up. Add a few spoons of the mixture, and if you need to, distribute it around with the back of the spoon. You will need less oil after the first pancake. Keep adjusting the heat under the pan so the cakes cook evenly, and have time to cook through before they get too dark.

Serve with lots of maple syrup and dig in.