Wednesday, July 21, 2010
Since this was my first serious foray into gluten-free cooking, I was pleasantly surprised by the texture of the pancakes: they held together well, and came out light and delicately crisp outside. The recipe makes far too many pancakes for two people, so I reheated and used them as a side bread, like nan, for a couple of lunches: they were excellent. The goat-milk yogurt worked well as a substitute for crema or crème fraiche. And the pepper-and-lime juice pico added a nice tart, spicy touch. I think this dish will be a nice addition to our grazing menu. The recipe follows as a separate post, to make searching for it easier.