That Lactose-Free Brunch, Though! (Unfortunately, this one does contain eggs. But on the bright side, it's low in nickel...)
Recipe adapted beyond all recognition from Food Network Kitchens.
Brunch has way too much lactose in it. And too many eggs. So today I’ve compromised by removing all of the lactose, but keeping in two eggs and the faux-buttermilk (my secret is coconut milk and a squeeze of lemon to “sour” it).
If you can deal with lactose, then feel free to substitute real buttermilk and full-dairy butter. But here in my snowstorm, I’m having a magnificently-prepared brunch with a guaranteed complete and total lack of tummy ache! Life is way more fun without a tummy ache... ;-)
The Ultimate Pancakes:
Contains dairy (but lactose-free), eggs, and coconut. Also, nutmeg, which is a spice, not a tree nut.
You will need…
1 ½ cups flour
3 tbsp granulated sugar
1 tbsp baking powder (yes, really a tablespoon; that’s not a typo)
Pinch of salt
1/8 tsp nutmeg
2 extra-large eggs
1 ¼ cup Trader Joe’s brand coconut beverage
Approx 1 tbsp lemon juice
½ tsp vanilla
3 tbsp lactose-free butter (or coconut butter, or full-dairy butter) recommended type is Whole Foods house brand in silver package, found in the refrigerator case between the European butters and the goat butter
Fruit mix-ins
For frying in: Butterfield farms lactose-free butter (available at Wegman’s) or full-dairy butter diluted with canola oil
Directions:
Sour the coconut milk by adding the squeeze of lemon juice. Whisk briefly, then let sit for 5 to 10 minutes to “sour” it while you get set up for the rest of the recipe.
Melt the butter in the microwave, then let cool.
In a large bowl (which will ultimately house all of the batter), whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another large bowl, beat eggs. Whisk in coconut milk and vanilla. Once butter has cooled enough to avoid scrambling the eggs, go ahead and whisk in the butter.
Make a well in the center of the dry ingredients and gradually whisk in the wet ingredients. Switch to mixing with a large wooden spoon until all streaks of flour are gone. Batter will be lumpy and thick.
Mix in banana slices, blueberries, strawberry slices, or raspberries as desired. Or chocolate chips, if you insist. Personally, I don’t like chocolate chip pancakes, because chocolate is not a brunch food.
Heat up a large skillet over medium with Butterfields farms lactose-free butter, which has canola oil in it, so it won’t be overly rich when used for cooking the pancakes. (If you are using full-dairy butter to cook with, then you’ll need to dilute it with canola oil, or the pancakes will become too saturated with the butter and taste excessively buttery.)
Once the butter melts and begins to sizzle gently, add approx ¼ cup of batter to form each of four to five pancakes per skillet. When the pancakes just begin to brown around the edges, bubble on top, and the bubbles STAY bubbled, that’s when you know it’s time to flip them. Cook on the second side till perfectly golden-brown.
Serve hot, with real maple syrup. None of this Mrs. Butterfields mishagas. If you make your own pancakes, you deserve to eat them with real maple syrup, end of story.
From my brunch table to yours, buon appetito!
Recipe adapted beyond all recognition from Food Network Kitchens.
Brunch has way too much lactose in it. And too many eggs. So today I’ve compromised by removing all of the lactose, but keeping in two eggs and the faux-buttermilk (my secret is coconut milk and a squeeze of lemon to “sour” it).
If you can deal with lactose, then feel free to substitute real buttermilk and full-dairy butter. But here in my snowstorm, I’m having a magnificently-prepared brunch with a guaranteed complete and total lack of tummy ache! Life is way more fun without a tummy ache... ;-)
The Ultimate Pancakes:
Contains dairy (but lactose-free), eggs, and coconut. Also, nutmeg, which is a spice, not a tree nut.
You will need…
1 ½ cups flour
3 tbsp granulated sugar
1 tbsp baking powder (yes, really a tablespoon; that’s not a typo)
Pinch of salt
1/8 tsp nutmeg
2 extra-large eggs
1 ¼ cup Trader Joe’s brand coconut beverage
Approx 1 tbsp lemon juice
½ tsp vanilla
3 tbsp lactose-free butter (or coconut butter, or full-dairy butter) recommended type is Whole Foods house brand in silver package, found in the refrigerator case between the European butters and the goat butter
Fruit mix-ins
For frying in: Butterfield farms lactose-free butter (available at Wegman’s) or full-dairy butter diluted with canola oil
Directions:
Sour the coconut milk by adding the squeeze of lemon juice. Whisk briefly, then let sit for 5 to 10 minutes to “sour” it while you get set up for the rest of the recipe.
Melt the butter in the microwave, then let cool.
In a large bowl (which will ultimately house all of the batter), whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another large bowl, beat eggs. Whisk in coconut milk and vanilla. Once butter has cooled enough to avoid scrambling the eggs, go ahead and whisk in the butter.
Make a well in the center of the dry ingredients and gradually whisk in the wet ingredients. Switch to mixing with a large wooden spoon until all streaks of flour are gone. Batter will be lumpy and thick.
Mix in banana slices, blueberries, strawberry slices, or raspberries as desired. Or chocolate chips, if you insist. Personally, I don’t like chocolate chip pancakes, because chocolate is not a brunch food.
Heat up a large skillet over medium with Butterfields farms lactose-free butter, which has canola oil in it, so it won’t be overly rich when used for cooking the pancakes. (If you are using full-dairy butter to cook with, then you’ll need to dilute it with canola oil, or the pancakes will become too saturated with the butter and taste excessively buttery.)
Once the butter melts and begins to sizzle gently, add approx ¼ cup of batter to form each of four to five pancakes per skillet. When the pancakes just begin to brown around the edges, bubble on top, and the bubbles STAY bubbled, that’s when you know it’s time to flip them. Cook on the second side till perfectly golden-brown.
Serve hot, with real maple syrup. None of this Mrs. Butterfields mishagas. If you make your own pancakes, you deserve to eat them with real maple syrup, end of story.
From my brunch table to yours, buon appetito!