Off to the Lesser Antilles - Barbados

This week wasn't much of a challenge finding my recipe; however, while finding the recipe wasn't a challenge, finding the ingredients for this simple recipe was.  In my research I found a couple of interesting facts about Barbados that I thought I'd share.  First, did you know that the Lesser Antilles is sometimes referred to as the Caribbees?  Also, I eventually learned that Barbadans eat a lot of cassava (aka yuca or manioc). 

Well, the recipe I found was super simple.  It called for cassava flour.  Hmmmmm . . . where can I get cassava flour.  I tried all of my usual places for this exotic flour, Whole Foods, Trader Joe's, and Bristol Farms.  However, I had no luck finding this flour at any of them.  I even tried the new Winn Dixie, hoping they might have it in their bulk section; but I don't think cassava flour is considered a popular bulk item for them as I didn't find it there either.  Finally, I looked it up online and bought it through Amazon.  I love Amazon, they always seem to have what I'm looking for!

Anyway, once again the photos for this week were accidentally deleted.  So I don't have pictures to show, but I will tell you these were some of the yummiest pancakes I've eaten so far.  The recipe is super easy as well.  All you need is the following: 
  • 1 cup cassava flour
  • 1 tablespoon sugar 
  • 1 egg ( beaten ) 
  • 1 cup milk
  • 1/2 teaspoon baking powder
  • oil for frying
 Mix all of the ingredients, except the oil, in a bowl.  Heat a frying pan, and spread a thin layer of oil over it.  Pour out enough batter to make the pancake whatever size you want.  I made medium pancakes that bordered on being large and made 6 of them.  Cook on one side until browned, then flip and cook on the other side until brown.  Serve with butter.

Cassava flour is pretty sweet on it's own, and adding the sugar makes these plenty sweet.  We didn't find it necessary to use any type of syrup or honey on these.  They tasted great with just the butter.  Also, if you want more pancakes, this recipe is super easy to double or triple; and the pancakes store well in the freezer too.  One last note, if you can't find cassava flour, you can use tapioca flour.  I discovered this after I had already ordered the cassava flour, but knowing this in advance would have made it much easier to find the correct type of flour locally.

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