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Pancakes
Pioneer pancakes, 21st century edition

Pioneer pancakes, 21st century edition

Pancakes American cuisine

Way back in the 20th century I came to love a combination of cornmeal, buckwheat and soy flours for pancakes and cornbreads. Corn and buckwheat have ties to the earliest days of European settlement in America -- fittingly, a native and an immigrant plant joined in delicious pancakes. Cornmeal was often used for Jonnycakes and Mush, which start with softening the grain in boiling water. Walnuts and cranberries were gifts of the land to the settlers. Soy, now updated to chick pea flour, makes breakfast a stronger foundation for the day's work. <br />My 20th century inspirations came from The Tassahara Bread Book and Diet for a Small Planet. More recently, a memorable breakfast at a roadside restaurant in Princeton MA (which might have been called The Shady Rest , now closed), put the pieces together for me. <br />These flours are gluten free, so you can beat the batter without fear of tough pancakes!

Oct. 1, 2021, 11:50 a.m.