And I
wanted to throw my cast iron pan through the window!!!!
What
a morning. Almond flour pancakes sticking all over the place. In an effort to
keep the toxins from non-stick pans out of my family’s food, I threw the
non-stick pans out the window and bought cast iron. After a few sticking
incidents from the pancakes, I got a clue and seasoned the pans in the oven. To
season cast iron, grease them with coconut oil and bake at 350°. I do it for a half hour, but
I am sure the time is flexible.
Back to
the story. After about four months of relatively wonderful almond flour pancakes,
the pancakes became a mess. Sometimes sticking was the problem, so I now season
the pans before every use. Sometimes they are just too runny. The sticking
became a non-factor again with regular seasoning, but oh, the runny pancakes!
Nut flour needs to be cooked slowly because it burns quickly and won’t cook
through. Even with cooking super extra slowly, the pancakes were still running
unmercifully! I was at it for 45 minutes this morning, producing pathetic
looking, messed up pancakes (and only 20 of them!) Then it happened…I snapped
and scrambled them. I did not know how scrambled pancakes would go over with
Colson, but thank goodness he ate them, or he would have been seeing the window
too!
I am calm now, and going to regroup. My theory is that the pancakes have become sweeter, and the additional honey is making them too runny. I will give it another try in a couple of days. Until then we will enjoy our scrambled cakes and work on being Zen when making them.
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