Happiness is the smell of pancakes in the morning and whereas there is hardship in anything except eating pancakes i say there is hardship in everything except in the making of pancakes.
Not only are they easy to whip up, pancakes are versatile and you can turn almost anything into a pancake.Sweet potatoes,pumpkins,oatmeal etc all have the potential to end up in your breakfast plate as a delicious plate of pancakes.
This is what I love about pancakes and always gets me thinking outside the box.How about some gluten free pancakes made entirely out of maize flour! The same maize flour we enjoy as ugali.I peeped into my pantry and found I have all the staples needed to make pancakes and got busy in my kitchen.
Milk,eggs,butter,baking powder,salt and a few aromatic spices that would go into a pancake. What I actually was missing surprisingly was normal granulated sugar,well I toyed with the idea of sugarless pancakes but who wants that? Exploring other options i settles on brown sugar as a substitute and well,let’s just say it
si didn’t disappoint.I would recommend though using normal granulated sugar.
I know you might think the not so fine texture of maize flour wouldn’t make it ideal for baking anything lest making pancakes,these pancakes turned out extraordinarily different and good in many ways
These pancakes were perfectly moist,fluffy and full of sweet and aromatic flavors.
I used buttermilk to mix in my batter as this will ensure you get extra fluffy moist muffins the science of which shall be explained later.
Buttermilk is similar to ‘Mala’ as it’s the lactic acid that’s the active ingredient.If you don’t have buttermilk you can make your own in 5 minutes.Just mix in 1 tablespoon of lemon juice or vinegar into one cup fresh milk and viola,Buttermilk.
I have also made pancakes using regular ‘Mala’ sour milk from the shop and they turned out just fine so it can be a substitute for butter milk
Also into my muffin batter went in some cinnamon,cardamom and nutmeg for the sweetness in fragrance.If you don’t have these spices at hand you can go back to vanilla but I would recommend including the round spices below.
Butter and the eggs add richness acting as a balance between the ingredients.This helps in providing height for our pancakes and contribute to their final texture as well.
Mix in your dry ingredients into am mixing bowl (Amaize flour,baking powder,sugar,salt,cinnamon,cardamom&nutmeg )
Whisk in until all the ingredients are evenly distributed,I had to go in with my hands as brown sugar can be a bit lumpy.
Do the same in a separate bowl with your the wet ingredients(melted butter,milk&eggs)
Mix in your wet ingredients into your dry ingredients whisking vigorously until no lumps are visible.It shouldn’t be too thick or too thin just as you would normal pancake batter.
If still too thick water down with either milk or water until required consistency is achieved.
This won’t take long to prepare and have on your plate not to mention how healthy it is and also gluten free.
- 2 Cups Amaize flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 11/4 cups buttermilk
- 2 teaspoons melted butter
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- Pinch of nutmeg
- Mix in all your dry ingredients in a bowl
- In a separate bowl mix in all your wet ingredients butter,buttermilk&eggs
- Mix in your wet ingredients into the dry ingredients and whisk until smooth with no visible lumps.
- Heat a nonstick or cast iron pan over medium low heat on your stove top .
- Apply tiny bit of oil if using a nonstick pan and just a tad more if in a cast iron pan. when using a non stick pan I usually dip a piece of kitchen towel in oil and wipe my pan with it.Thats usually enough
- Fill 1/4 cup or larger depending on preference or size of your pan and pour into your now hot pan.
- Let it cook in the hot pan for about two minutes until bubbles are formed on the top and the bottom is evenly browned.
- Flip and cook for another minute and take of the heat.
These are good in their own or accompanied with some butter,honey,pancake syrup,maple syrup,compote or anything you might think of.I went with butter as that’s what I had available at hand.
This amaize pancakes were delicious moist and all sorts of goodness summed up in a single bite one bite.I will for sure be making this again more often .
Also the type of pan you use to cook muffins in go a long way in determining the texture,color and how you pancakes look in general but the flavor profiles stick across the board.I used a cast iron pan for my muffins thought I would normally recommend making them in nonstick pans as not only are they easier to handle and flip but consume less oil as well