0 - This work out well. Someone abandoned coconut flour, a non-local ingredient that will never be grown here in my lifetime, ergo I will use it up and try to replace it with something like buckwheat flour. The substitution of nettles for spinach worked well, and since it looked pretty dry on its own, I made a beschamel sauce to go with it, which I'm adding. There was also the suggestion of grinding the chia seeds. Oh, and I reduced the salt by half in the pancake mix.
1 1/2 Cups Nettles, Chopped (40gr)
1/3 Cups, 2 Teaspoons Chia Seeds, Ground
6 Each Eggs
1 1/2 Cups Milk
3/4 Cups Flour
1/2 tsp salt
1 1/2 Teaspoons Baking Soda
3/4 Teaspoons Pepper
3/4 Teaspoons Nutmeg
1 cup spinach (NETTLES), fresh chopped
¼ cup chia seeds, ground in coffee grinder
4 medium eggs
1 cup milk
½ cup coconut (would another GF flour work?) flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon nutmeg
Oil or butter for frying
- Whisk the eggs until frothy, then add the milk.
- Add the dry ingredients one at a time and whisk until smooth.
- Add the nettles and blend well.
- Heat a frying pan with the butter/oil and spoon a few tablespoons of batter into the pan.
- Cook on each side until golden brown.
- Keep warm while making the bechamel sauce.
BÉCHAMEL
2 Tbsps butter (28gr)
2 Tbsps flour
1 cup milk
1 tsp dijon mustard
½ tsp salt
¼ tsp pepper
- Melt the butter, and then whisk in the flour, whisking continuously until the mixture starts to turn golden. Note, this usually makes almost exactly twice as much as I need, but I refrigerate the rest to make more sandwiches, later.
- Stream in the cream, whisking constantly. Add the dijon, salt and pepper.
- Whisk until the sauce starts to thicken; it will become quite thick.
- Plate the pancakes and drizzle the sauce on top.
