This is a recipe I have been using for a long time that I have converted into a gluten-free, vegan form. It is delicious and will be wonderful when Jerome can have egg in it again, and then regular milk. However, it is still fluffy and delicious without them. Makes about 24 - 30 pancakes.

1 cup gluten-free or 2 cups pastry flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt

2 - 2 1/2 cups milk of choice (we have been using unflavored, unsweetened almond milk)
1/3 cup smooth peanut butter
1 large egg (I particularly like to use 1 teaspoon of baking soda dissolved in 1 tablespoon of apple cider vinegar) or equivalent of Bob's Red Mill egg replacer

1 tablespoon oil of choice to grease griddle or pan

Whisk together dry ingredients and set aside. In a large bowl, whisk together milk, peanut butter and egg until relatively smooth. Mix dry ingredients into wet ingredients and combine.

Heat skillet over medium heat or an electric griddle to 275˚ F. Grease with a light swipe of oil. Pour batter by 1/4 - 1/3 cup portions onto hot skillet. Cook until bubbles pop around the edges, then turn and cook 1 - 2 minutes more. Grease pan in between batches, as necessary

Red Pepper Sludge

This basic method is something I got from Laurie Colwin. I found her cookbook at a bookstore sale for only $1 when I was 14 or 15. I would read it like a novel. It is something I made in high school and ate with bread for lunches. My method is a little different from hers, and I don't use only sweet peppers as she did, but it is a recipe that could be seen as a tribute to hers. This makes a good amount, and it stores forever in the refrigerator, especially kept submerged in oil.

12 large red bell peppers
3 medium red hot peppers

1/4 - 1/2 cup olive oil
12 cloves of garlic, cut into 3 or 4 slivers each
salt, to taste
juice of 1 lemon, strained

Roast the peppers under your broiler for about 8 - 10 minutes, until they are blackened and blistered, but not burnt through. Turn and broil for another 7 minutes or so. Allow to cool, remove the peels, seeds and stems and cut peppers into strips.

Heat a large skillet over medium-high heat, add the olive oil and the garlic slivers. Heat for a minute or so, then add the red pepper slices and reduce the heat to medium-low. Cook for 5 - 10 minutes, until the peppers start to break down a little. Season to taste with salt and add the strained juice of a lemon. Add a little more olive oil if necessary.

This can be eaten on pasta as a sauce or with bread. You can pour this sludge into a jar, well covered with the oil, and seal with a lid to store in the fridge indefinitely.

The picture above is of the cooking process, before it has broken down.

Labels: Homemaking, Recipes, Special Diet, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 7:41 AM