Sunday, 6 September 2009


As an addition to my last post.....Mr Busy washed the dishes last night. I found a huge puddle on the floor, across the bench and under the kettle and then on the other side of the sink my pot mits were sodden. *sigh* It seems he had a little tooooo much fun!

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Something we all love around here is pancakes. Probably because it's a special occasion type of thing and not had all that often. I love the fact that I can use gluten free flour and get a very similar result to the use of wheat flour. I'm having my family try out the store brand version of two minute noodles for lunch today....and while they do that, I'm going to make some savoury pancakes for my lunch. Even when I ate wheat, I never ate 2 minute noodles. ICK! The recipe I use came from an American family, when we lived in PNG. It's probably not all that 'American' and like any recipe, I'm sure there's a hundred variations that American's use....still, that's what these were don't comment telling me they're not authentic!

American Pancakes

1 cup self raising flour
1 egg
1 tablespoon olive oil
1 tablespoon sugar
3/4 cup milk

  1. Place the flour and sugar in a bowl and add the egg and oil. Blend with a hand whisk until the egg and oil has taken up as much flour as possible.
  2. Start adding the milk a little a a time, whisking until the flour has taken up as much milk as it can before adding more. Continue until all the milk has been added.
  3. Melt a little butter in a nonstick pan and large spoonfuls to the pan, being careful not to place them too close.
  4. When bubbles start to form on the top, flip the pancakes over and cook on the other side for a couple of minutes or until a peek reveals them to be golden underneath.
To make my savoury pancakes, I omit the sugar and I will be adding sauted red onion (that has been finely diced), a grated zucchini (unpeeled) and about the same quantity of grated cheese. Once I've mixed the pancakes mixture, I add these ingredients to it and cook in a pan with a little olive oil, instead of butter.

By the end of today I'll have some savoury pancakes and some falafels from yesterday's lunch ready for me throughout the week. I think both will go nicely served with a little salad and a small dollop of sour cream. It sure beats getting to Thursday and wondering what on earth to take with me!

1 comment:

Left-Handed Housewife said...

I think your pancake recipe looks perfectly American. All you have to do is stick a little American flag on a toothpick and stick it in the resulting pancakes, and you'll be set!