I woke this morning and just had the idea to make our breakfast in the park.
I jump on my ideas sometimes, last week it was to have a yard sale, today a humble brekkie in the park. Well it took some preparation but it was worth it.
The Autumn weather has been just perfect. So with basket in hand we simply crossed our street and headed to the park, how easy is that.
Whilst we were there we attempted a family shot what a flop that was, there was wiggling, sunlight in our eyes, one wanting to go home, oh well it was fun and comical none the less
If you are interested here is my recipe for Ricotta hotcakes is down below, they are gluten free.
The flour mixture used in my hotcakes is gluten free and is a blend of red sorghum flour, rice flour, tapioca starch, and yellow maize flour. I have learned a ratio method for flour blending which has been so successful. Basically It's a 40% wholegrain flour to a 60% starch ratio. It means as long as you stick to this and are accurately weighing you can mix whatever you have on hand to make up this ratio. I feel better adding in the whole grains, starches just make me feel like all the goodness is gone.
Today's hotcakes were fluffy and light and so scrumptious.
Here is my recipe.
1 1/2 cups milk
1 1/4 cups of a gluten free flour
3/4 tsp baking powder
1/2 tsp xanthan gum
2 pinches of bi carb soda
In a medium bowl whisk together the ricotta, eggs and milk.
In a separate bowl combine the flour, bicarb, xanthan gum, and baking powder. Sift these together.
Add the dry ingredients to the wet, mix it all together.
Pack in a container and head to the local park.
The mixture keeps for the day quite well.
If you need to add extra milk please do, as some flours may absorb more liquids. For me the batter should be dollopy not runny.
Ricotta as much as you like
Whisk the cream up till it's lovely and smooth.
These are so good, Circe is eating pancakes for the first time in I don't even know how long. She loves them, I feel like I have conquered something, even if it is just pancakes.