Spent grains are becoming increasingly conquerable and perfect for any and every bread-like, breakfast dish. Pancakes were no exception.
As is common in 519 kitchen, measurements were not to acurately kept but rather, I based everything on consistency of the pancake batter which I like to be thin enough to spread but thick enough to hold enough shape that my pancakes cook up to be thick and hearty.
For this batch specifically, I used Bisquick - following the directions on the back of the box, adding a cup of damp spent grains and adjusting consistency with milk, eggs, or additional Bisquick/flour depending on how things look. From here, consider a tsp. of Vanilla, a sprinkle of cinnamon or nutmeg or allspice, some chopped walnuts or almonds or a mashed banana or two.
Griddle the dough up til golden brown and serve with your favorite pancake toppings.
As is common in 519 kitchen, measurements were not to acurately kept but rather, I based everything on consistency of the pancake batter which I like to be thin enough to spread but thick enough to hold enough shape that my pancakes cook up to be thick and hearty.
For this batch specifically, I used Bisquick - following the directions on the back of the box, adding a cup of damp spent grains and adjusting consistency with milk, eggs, or additional Bisquick/flour depending on how things look. From here, consider a tsp. of Vanilla, a sprinkle of cinnamon or nutmeg or allspice, some chopped walnuts or almonds or a mashed banana or two.
Griddle the dough up til golden brown and serve with your favorite pancake toppings.
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