Language | Valoda
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Recently I wrote about…
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Substitution Guidelines
With the rise of allergies and alternative diets, it can be really challenging to find recipes that fit your needs.
Here are some tips to help you with recipes on my site.
* All of my recipes that call for any type of bread cubes or crumbs will work with gluten-free breads.
* Many of my salads call for sour cream and mayo - they originally called for all mayo. You can also use fake sour cream or vegan sour cream.
* Baking recipes that call for butter can use margarine, cooking recipes can use oil.
* Recipes marked with dairy-free, vegan or gluten-free can either have offending ingredients substituted or omitted.
* Usually milk and half-n-half can be substituted with soy, rice, coconut and other nut milks.
I hope this helps!
Categories
Category Archives: Ratio
Ratio: Variations on the Theme of Pancakes IV
Part 4 of the Ratio Challenges Series
For instance, the recipe below came about while I was thinking up potential flours and ways to play around with the pancake ratio and my old experiments with chickpea flour and savory flatbreads came to mind.
I’ve learned (thanks to Wikipedia) that creating a batter out of this particular blend of chickpea flour, water, olive oil and rosemary is known by several names in the Mediterranean, including farinata, socca and cecina.
Posted in Ratio, american, dairy-free, gluten-free, italian, recipes, untranslated
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Ratio: Variations on the Theme of Pancakes III
Third in the Ratio: Pancakes series.
No picture of this one and why is that? Because I managed to have so many problems putting this together, it’s not even funny. It came out tasty in the end but quite frankly, I need to test my recipe revision to find out if it’s really fixed.
In the end, they came out pretty well. Even the first one that spread like crazy and was a bitch to flip tasted great. I hit the cocoa measurement dead-on. They were extremely delicious and I only wished I’d had some fresh strawberries and whipped cream to top them.
Posted in Ratio, american, cakes, recipes, untranslated
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Ratio: Variations on the Theme of Pancakes II
Second in the Ratio: Pancakes series.
The Creamy Stout Rye’cakes had come out pretty well. But I thought something sweeter would be a good application. I had recently purchased a big bag of apples and used that as my starting point for inspiration. What better than a twist on a traditional dessert for a Sunday brunch? It sounded good, so off we went.
These came out very nicely and made for an excellent breakfast. Using the whole wheat pastry flour made for fluffy, soft pancakes without being too overpoweringly “wheaty”. Spelt flour would also be an excellent choice, especially if you’re gluten-free.
Posted in Ratio, american, breakfast, untranslated
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Ratio: Variations on the Theme of Pancakes I
The first ratio incorporates my husband’s love of three things: rye, beer and honey. Stouts always seem to be described as creamy, particularly the foam, so I used cream for the other half of the liquid. I sprinkled toasted walnut pieces over the cakes to add some crunch to this grown-up griddlecake.
These came out beautifully with a light beer flavor. We topped them with drizzled honey and had them for lunch. This ratio made a dozen 4″ pancakes — more than enough for two, plenty for three or four.
Posted in Ratio, american, recipes, untranslated
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