When you are first diagnosed with a nut allergy, a gluten sensitivity, Celiac's disease, or choosing to eliminate certain allergens from your diet, you know your life is about to change in a big way. You may start thinking about the big occasions that are never going to look the same - Thanksgiving, family cookouts, birthday parties, or for me "breakfast any time!" It is my signature mantra, and people in particular know me for my  pancakes.  I have always made pancakes for my friends and family, at any and every hour. I love "wow factor" foods made of  simple ingredients that are done absolutely perfectly and pancakes are the personification of this. Having to give up our signature pieces when our doctors and bodies tell us we must can sometimes feel like a character stifler.  I hear the same kinds of stories from all of you, " but this was my favorite dish and now I can't have it or make it!"  Don't give up! You can still make it, consume it and all together maintain your reputation.  

After some experimentation (and finding our flour,) I was able to adapt a classic recipe from the Joy of Cooking to be gluten-free, nut-free, and "wow-factor"delicious. This is the pancake recipe that everyone loves, it offends no one and is impossibly perfect. The texture and weight is your call; if you like a more crepe-like texture (like me) use a little more milk, if you like them fluffier add a little less milk.  Here is the real secret, never omit the vanilla extract and never serve them without fantastic butter on each one. I rarely use syrup on them, because the flavor is so spot-on, but I know maple syrup is amazing so do that too.  Mother's Day is coming up, make them for your mom, yourself,  your cherished people, or print this and drop a major hint. The recipe is simple but perfect, as the best ones always are. 

Be Sweet &

See you soon.

Geri  

My Favorite Pancakes

Ingredients

• 1 1/2 C. Cherbourg flour

• 1 tsp. salt

• 2 Tbsp. sugar

• 1 1/2 tsp. baking powder

• 1 large egg

• 3 Tbsp. butter, melted (1.5 ounces)

• 1 1/4 C. - 1 1/2 C. whole milk, warm

• 1 1/2 tsps. vanilla

Directions: 

1. Sift or whisk together the flour, salt and baking powder in a bowl.

2. Melt butter and warm the milk together in a small saucepan or microwave. When the butter is just melted into the milk, remove from heat and transfer to a medium bowl.

3. Whisk the sugar, egg, and vanilla into the melted butter and milk mixture.

4. Add the dry ingredients to the wet and gently combine.

5. Warm your griddle (medium flame) before pouring on your first cake ( I make my first ones baby-sized, the starters are always a little funny, but they are great to to snack on through the process)