Today has been a busy day in the kitchen. I mentioned a while back that we’re no longer using any storebought flour – no white, no bread, no any already milled flour. At first, I thought I would keep it for dusting my hands when kneading dough or rolling pie crusts but it’s worked out fine with milling the grains as needed.
We’re still experimenting with the flour for biscuits. I haven’t tried sifting the flour yet because I really want to use the whole grain but I really want a soft, fluffy biscuit so the experiments continue.
This morning I made pancakes from garbanzo bean flour and Vince said they are the best pancakes he’s ever had so . . we have our pancake recipe. I used this recipe and made these changes:
- I used whole milk instead of water and added just a bit more milk than the recipe called for (water).
- I added about 2 T. melted butter to the batter.
- I did not use almost extract. I used vanilla bean paste instead of vanilla extract.
They were delicious, if I do say so myself.
For the garbanzo beans, I milled them on a very coarse setting first, then re-milled them on a fine setting.
Pat Anderson says
Isn’t it interesting how different vegetables can make baked goods moist? Who would have thought of garbanzo bean pancakes, but I am not surprised you liked them!
judy.blog@gmail.com says
So interesting! And I love how all the different grains totally change the bread.
Rebecca L says
.I remember that many years ago, I went to an “African” restaurant (don’t know what area of Africa) in Vancouver BC. We had a flat bread made with lentil flour. The fact that I remember all these years later is an indicator of how much I liked it. Of course, I was pretty young without a lot of experience; maybe it was just the novelty. But if I had a mill, I think I would look for a recipe!
judy.blog@gmail.com says
Now you have me wanting to make a lentil bread. 🙂