Sunday, July 22, 2018

The (Gluten Free) Pancake Project: Pt. 3

     Oh you don't understand how nice it is to be able to write a good post about finding a decent recipe, a waffle one, but hopefully a pancake one is coming soon too! 
     I have been loving my America's Test Kitchen cookbook, How Can it be Gluten Free. All but one recipe has turned out perfectly, sadly that happened to be the pancakes. I was hesitant to try out the waffles due to having flat, tasteless pancakes, but since I had great success with everything else, I decided to give it a try. It turned out that the waffles were super easy to make, just as long as there was buttermilk in the house. I was able to easily make these without having to do any unnecessary steps. The only tinkering that I did, was mess around with the duration of time in the waffle maker to see how the crispy level changed. 


     I knew that it was a good sign when my brother came into the kitchen having finished his waffle before I had even been able to finish making the second batch. He told me right away that these were by far and away the best waffle or pancake that I have made so far. After my mom and I also tried these, we agreed with him. The waffles are still lighter in density than our classic waffles, and crispier as well, but I have the feeling that that is the norm for gluten free waffles. 
     What was also really nice about the waffles was that they toasted well. I placed the leftovers in the fridge, and a couple days later heated then up in toaster. They tasted just like they were freshly made. The toasted gluten free waffles might actually be better than the toasted gluten-full waffles! 
      It is really nice to be able to have a easy, tasty recipe that I know everyone in my family will be willing to eat when I am home for the holidays and the rest of the summer. I figure that even if I cannot find the "perfect" gluten free pancake, that at least I have waffles. I might actually be able to have my favorite food again! 

xoxo, 
Maddie 

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