Category Archives: Ratio

Ratio: Variations on the Theme of Pancakes IV

Ratio IV - Farinata/Cecina Pancakes

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. Ratio IV - Farinata/Cecina Pancakes

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.

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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.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 american, cakes, Ratio, recipes, untranslated | 2 Comments

Ratio: Variations on the Theme of Pancakes II

Whole Wheat Apple Pancakes

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.Whole Wheat Apple Pancakes

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.

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Ratio: Variations on the Theme of Pancakes I

Creamy Stout Rye Pancakes

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. Creamy Stout Rye Pancakes

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 american, Ratio, recipes, untranslated | 3 Comments