I need to learn the skill of paying attention and being in the moment all of the time. My mind is always filled with thoughts and I will be doing one thing and thinking about another more often than not. So, I went shopping and I needed fructose. I headed to the health food aisle, and picked up the first packet with white ingredients I saw. I did not even realize when I packed the ‘fructose’ into the cupboard that what I had was something else. Then, in the middle of baking I needed fructose and went to the store cupboard and searched. Lo and behold, what did I find but potato flour! How on earth had this happened. It does not feel the same through the packet, and indeed, I do not like the feel of it out of the packet. Not wanting anything to go to waste, and not feeling like making the effort to go and swap the ‘offending’ item, a few weeks later I used the potato flour to make an adaption of my wholewheat chilli pancakes.
© poached crayfish served on chilli crumpets
Did you read the beginning of this post? About me needing to pay attention? Well, these chilli crumpets don’t have any chilli in them – or at least they didn’t when I published the recipe. The lovely Blubee sent me a kind e-mail to tell me I had left the ingredient out of the recipe! And, so, I am back here to edit and add the ingredient. As I say: Perfection is something to be achieved, not yet attained.
CHILLI CRUMPETS
ingredients:
165g potato flour
2 ¼ teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
10mls dried chilli flakes
1 egg
1 cup milk
1 tablespoon melted butter
method:
mix the dry ingredients together
whisk together the egg and milk
add to the dry ingredients
add the butter and whisk in
using a tablespoon measure ladle the batter onto a flat griddle, turn once when bubbles appear
CHILLI CRUMPETS PRINTABLE VERSION
Tandy
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That buying mistake was rather serendipitous for us gluten-free eaters, Tandy! Chilli pancakes sound like a marvellous idea for any meal, including breakfast. Thanks
PS – I have yet to make your Carom Seed Curry because I cannot find Carom seed in our rather Anglo-Saxon-flavoured suburb, so have to make a trip to one of the more exotic suburbs in our city to procure it
I get how you feel about exotic ingredients needing a special shopping trip! I didn’t even think of the gluten free aspect of this recipe so thanks for the prompt, I can make these for my dad
Yum! I am a big fan of crumpets and like the idea of making them with potato flour, they must be very light and fluffy!
They were very light
They look fab, I don’t think I have ever come across potato flour, we live and learn. Friday greets to Dave and kisses to Molly & Patch
xxx
Molly sends cuddles and kisses! Friday greets back my friend xxxx
I’ve never used potato flour ….there’s always a first time….
for everything I say
Very clever, Tandy!! (W.r.g.t. your post on Taste – Parking is always a nightmare in Cape Town!)
I am so not used to the traffic!
We’re heading to NOLA tonight and I’m definitely in the mood for crayfish! Great recipe.
hope your crayfish was good!
Hi Tandy,
Looking forward to Secret Santa!
I edited the comment! Thanks for participating
Need to find some potato flour, haven’t used that before. These look great and very versatile
perfect mouthfulls
All’s well that ends well they say – think I may have to try potato flour sometime.
Mandy
how true Mandy
Don´t think I´ve ever used it but if I see it now I´ll know to give it a go!
It was a first for me as well
Nice recipe and nice story. I’m a real fan of potato flour, particularly for thickening gravies and simple sauces like that. It’s also great for soup making as is pea flour.
thank you for the hints! I always like to try new products, even if I buy them in error
They look delicious, Tandy! I actually like potato flour, I think it works well in a whole range of dishes!
I used mine all up, and now I have a bag of chickpea flour that I need to use up