For this week’s Food Matters Project, Sandra chose Baked Pumpkin-Orange Custard. I had every intention of making that pumpkin custard. Every intention.
However, I woke up on Sunday morning craving pancakes. This happens pretty often on Sunday Mornings.
I had also recently bought a kitchen scale and been dying to try baking by weight like I’ve read so many other successful bakers have been doing for so long. I know, I know, pancakes are not exactly baking, but I used a weight ratio to combine the whole grain gluten-free flour, and I used my fancy new scale to make these pancakes, substituting pumpkin puree for butter and the juice of an orange for some of the buttermilk (which I switched out for water).
I found this recipe by Shauna Ahern of Gluten Free Girl and The Chef. It was perfect for my first attempt with a kitchen scale.
I followed the recipe except for:
-I added 1 tsp of ground pumpkin pie spice
-I used vanilla extract instead of almond extract
-I switched out 2 ounces of pumpkin puree for the 2 ounces of butter
-I used the juice of one large orange and 1 tsp of orange zest plus water to make up the 8 ounces of liquid (instead of 8 oz of buttermilk)
-I added 3 drops of stevia to the liquid ingredients
That might sound like a lot, but to customize a basic pancake recipe into something new, it really wasn’t tough at all.
You can read more on Shauna’s site about measuring amounts with a kitchen scale, but for this simple recipe, it worked great for the substitutions I had in mind. We ended up with pumpkiny, orangey pancakes just the way I like them (on the thinner and crispier side) and they were oh so delicious! Plus, I only dirtied one bowl, and no measuring cups were harmed in the making of these pancakes!
See the rest of the Food Matters Project creations here.
