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First, some ground rules. I have not used syrup since Neil Armstrong walked on the moon. So all I putting on them, so far, is butter.
As a Type II, corn meal is better for me than flour. So my pan cakes are half corn meal, half corn flour, the "sugar" is splenda, using non fat milk and egg.
So what kind of spice can I add to batter to better the taste?
Location: Was Midvalley Oregon; Now Eastside Seattle area
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salt.
Monk fruit sugar because it browns the pancake as regular sugar.
dash of vanilla, almond flavorings, and/or nutmeg, all spice, cinnamon, cardamon, fennel.
a pinch of fine white or black pepper.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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Quote:
Originally Posted by leastprime
salt.
Monk fruit sugar because it browns the pancake as regular sugar.
dash of vanilla, almond flavorings, and/or nutmeg, all spice, cinnamon, cardamon, fennel.
a pinch of fine white or black pepper.
That's what I use, all of the supermarkets have Monkfruit sugar now, but also Amazon. I haven't tried it, but I read that you can caramelize Monkfruit sugar, that would make a tasty sugar-free syrup. If you like maple syrup, they do sell an imitation that's sugar-free.
On the savory side, you can add bacon bits, or any other meat cut up fine. Chopped peppers and/or onion add a nice flavor, too. Season with cumin, chili powder, etc.
First, some ground rules. I have not used syrup since Neil Armstrong walked on the moon. So all I putting on them, so far, is butter.
As a Type II, corn meal is better for me than flour. So my pan cakes are half corn meal, half corn flour, the "sugar" is splenda, using non fat milk and egg.
So what kind of spice can I add to batter to better the taste?
Hey Tamara,
Here's another idea that might work better than corn meal and corn flour.
As for syrup here's one made of monk fruit (which is a safe natural sweetener) Lakanto Maple Syrup (zero sugar)
Full disclaimer: I've not tried this particular Birch Benders product but I have tried there other products (such as their cake cups) and they have been very good (despite having zero sugar).
Pure cornmeal without any flour? I suggest that you look into making fried mush instead. Make your cornmeal mush and the chill it in a loaf pan. Slice it and fry the slices in butter or oil until they are crispy on the outside.
Cinnamon goes well with cornmeal and maybe a very scant pinch of clove,. But if yo don't want to use sugar, cook finely diced onions with the cornmeal and go the savory route with your fried mush. You can still use cinnamon in a smaller amount.
A fried egg or any of the traditional breakfast meats go really well with fried mush.
Okay, tried cocoa and nutmeg this morning. Could taste the nutmeg but not the cocoa and further, the cocoa, I think, changes the texture if not structure of the pancake. They ended up this morning very crumbly.
Tomorrow, I will try cinnamon, with or without the nutmeg.
As to other things, syrup of any kind is not in the ball park. I gave up on syrup back when Neil Armstrong walked the moon and never went back. I gave up for a childish and not a health reason, have only been a medicated Type II in the last 2 years or so, but gave up never the less. Having syrup on my pancakes and waffles is not something I do, not done in decades, and I am not going to start now.
Equally, I don't do bacon. It is a meat that never worked its way into my diet.
Special "flours" are rather out of the question especially in these massive inflation times. Besides, my Doctor has told me that corn meal is okay for me, she wants me on corn and not flour tortillas, and I am willing to listen to her.
The house is loaded with spices, so let's focus there, for taste and now, how it might affect the batter.
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