Well I have discovered a few things today:
I don’t like banana in my pancake batter it makes them too goey…
I don’t like banana with my pancakes either coz it’s just too squishy…
I don’t like buckwheat pancakes, they came out too thick and strange tasting…
I don’t like thick pancakes full stop actually, I like thin crepe like ones.
So after nearly ruining 1 frying pan, wasting 3 bananas, finishing off all the almond milk, coconut milk and plain flour in the cupboard, I think I have managed to make a lovely thin french style pancake which I’m gonna enjoy just with a squeeze of fresh lemon and a sprinkle of sugar. Oh actually scrap that….it looked pretty good but it tasted yuk.
Arghhhhh I don’t know where I’m going wrong! I’ve tried 4 different recipes all off other foodie websites which claim to be ‘delicious, fluffy, sweet, tasty treats’ but no matter which one I try they have all turned out yuk.
Maybe it’s just me.
I give up on pancakes. Next year perhaps.
So instead I’ll share with you an amazing accident that I stumbled across last night whilst making Chinese New Year dinner for the family. We love Chinese food in this house, all of us (including the little one) can happily devour a plate of chicken balls with sweet and sour sauce, 1/2 a duck with pancakes and hoisin sauce plus lots of noodles and rice between us.
Obviously an awful lot of Chinese and Asian food is gluten and dairy free in the first place so that’s a bonus.
Did you know that approximately 65 percent of the human population has a reduced ability to digest lactose after infancy and that lactose intolerance in adulthood is most prevalent in people of East Asian descent, affecting more than 90 percent of adults in some of these communities. 90%, well that explains it then. I have actually done one of those ‘send away a saliva sample to get your lactose-intolerance checked by some random laboratory in Sweden’ tests and it came back negative, so there you go.
Anyway, last night I thought I’d try to recreate a mini-chinese take away meal and the first thing I attempted was making my own sweet & sour sauce. The kids love the garish orange sticky gloopy one you get from the Chinese take away and I wasn’t sure if they were going to love my creation quite as much…..but actually they did!
The next thing on my list to try is making the pancakes that you wrap the duck up in. I found a good recipe but just didn’t have the time last night and after my dismal attempts at pancake-making generally I wasn’t feeling up for trying it. Another time.
Fruity Sweet & Sour/Hoisin Sauce
You will need this:
200g fresh pineapple blitzed to a puree
2tbsp cornflour mixed with 1tbsp hot water
3 tbsp gf soy sauce
3 tbsp rice vinegar
30g soft brown sugar
100ml tomato passata
100ml hot water
You make it like this:
Heat all the ingredients together in a pan over a low heat until you have a thick, sticky, gooey dark red/brown sauce
I served mine two ways:
Firstly I marinated some chicken breast chunks in gf soy, 5 spice & honey before dusting in cornflour and frying them up with some peppers & onions. Serve with the sauce spooned over the top and some white rice (with extra sauce on the side as the kids couldn’t stop dipping their chicken straight into it!).
Secondly I used the sauce as a replacement hoisin sauce and served it over a marinated duck breast (cinnamon, ginger, 5 spice, gf soy, orange juice), with white rice and a lovely fresh crispy and tangy raw asian slaw.
Raw Asian Slaw:
- Mix together ribbons of carrot, asparagus & cucumber with thinly sliced red peppers, spring onions & pak choy and top with thin slivers of fresh ginger
- Dressing made from 2tbsp sesame oil, tbsp rice vinegar, tbsp gf soy & tsp peanut butter poured generously all over (eat straight away otherwise you risk it going soggy)
So let that be a lesson to you all….if you can’t make pancakes eat Chinese food instead.