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Milk-Free, Fizzy Water Pancakes

Milk-Free, Fizzy Water Pancakes

Posted on by Mama

It has a busy season (as usual) at the Three-Acre Wood and I’m quickly becoming thankful for the slower pace of this year’s Thanksgiving festivities. Since we didn’t travel, it gave us a few extra days to get Christmas in order and roll into the holiday season without being completely behind. Oh, I’m still behind; just not completely. On top of everything else, my husband found himself on a temporary restricted diet, so I got a little creative with meal prep and discovered a few new delicious recipes. Although hubby is back to eating normal, our family decided to keep one of our new dishes in the regular breakfast lineup — Fizzy Water Pancakes. 

I wanted to pass along this recipe because I think it might be helpful for people with several different types of dietary restrictions, especially folks with a milk allergy or intolerance. Instead of dairy products, these fluffy pancakes get a lift from carbonated water, but one would never know. Our son has gone as far as claiming them as the “best pancakes ever.” He’s ten. Take his culinary review with caution, but I do have to agree that they are quite tasty.

Fizzy Water Pancakes

from Small Talk Mama
Pancake recipe that uses carbonated water instead of milk
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Breakfast
Servings 4

Ingredients
  

  • 2 c all purpose flour
  • 1/4 c sugar
  • 4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt I use non-iodized
  • 2 egg whites
  • 3 tbsp oil I use canola oil
  • 2 tsp vanilla extract
  • 1 1/2 c carbonated water (unflavored) I use Sanpellegrino

Instructions
 

  • Warm a skillet to medium heat.
  • In a large mixing bowl, combine all the ingredients in the order listed.
  • Mix together well, but don't over do it. The batter should be a wee bit lumpy.
  • Wipe warm skillet with oil or a nonstick spray.
  • Pour batter into warm skillet, brown, flip and brown the other side.
  • Serve warm with butter, syrup, peanut butter, fruit or toppings of choice.
Keyword breakfast, non-dairy, pancakes

 

Fresh Catch Cooking — Grilled Trout

Fresh Catch Cooking — Grilled Trout

Posted on by Mama

My previous post on our family’s urban trout fishing outing took a new (and tasty) turn as we finally tried our hands at cooking a fresh catch on the patio grill. After a quick search, I came up with a plan and after I dressed and wrapped each individual fish in its own little foil package my husband manned the grill to perfection. Even our son thought the fresh fish was quite tasty.

grilled trout

grilled trout

grilled trout

Now please take note, this is not a post on how to actually EAT grilled trout. Even after watching a quick video on the best way to de-bone my delicacy, I still managed to get a few mouthfuls of fish ribs. At any rate, my husband requested that I write down the recipe so that we could replicate the dish at a later date. Although I tried to put my process into recipe form, this was more a throw it at the fish and see what sticks kind of deal. In other words, it’s so easy that you really don’t need a recipe (but I provided one anyway).

Grilled Trout
Fresh trout seasoned, foil-wrapped and grilled
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Fresh Trout - gutted and washed (heads on/off optional)
  2. Sea Salt
  3. Pepper
  4. Olive Oil
  5. Dill
  6. Italian Seasoning
  7. Thyme
  8. Italian Parsley (I'm sure any type of parsley works, but this is what my husband brought home.)
  9. Fresh Lemon
  10. Aluminum Foil
Instructions
  1. Warm grill to about 400 degrees.
  2. Lay each fish on its own piece of aluminum foil for preparation.
  3. Sprinkle both sides and the inside of each trout with sea salt and pepper.
  4. Drizzle olive oil over the top side of the fish.
  5. Sprinkle top side of fish with dill, Italian seasoning and thyme.
  6. Cut and lay sprigs of parsley on top of the trout.
  7. Cut a large slice of lemon and squeeze to lightly drizzle juice along the length of the fish.
  8. Wrap each fish in its own piece of aluminum foil so that the seams are all folded over to lock in the flavors and juices.
  9. Place the wrapped fish on the grill away from the direct flame and close the lid to help steam the fish.
  10. Cook the trout for about 5 minutes for each half-inch of thickness. In general, it should take about 10 minutes to cook, unless its an extremely large or tiny trout.
  11. If the fish is opaque and flakey, then it is probably done. Too check, carefully open up a foil packet but beware of the hot steam that may escape.
Notes
  1. I didn't measure my ingredients and spices before doing the sprinkling and dirzzling. I would say not to go too crazy on amounts, because when it cooks in that little aluminum pouch all the flavors blend together quite nicely.
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