Quick breads, sorta. Because you don’t have to worry about over mixing them and developing gluten. Right out of the oven, wonderful. After the meal if any are left over, not really. Cookies are just dandy. And pan cakes.
I follow an algorithms for pancakes, and use what is on hand. We didn’t have any buttermilk, so I used some Greek yoghurt we had as a garnish for vegetable curry. It worked really nicely. If I’m using hard to lift flours, I use both baking soda and baking powder. I always put in a generous amount of salt, because I really don’t like the flavor of baking soda (I read somewhere that %25 of people can taste it, but it might be %40. I don’t remember. Enough people can’t taste it so that many recipes use too much of it for me to enjoy.)
I’ve kept the pancake molds a secret from K. They were a stocking gift to B, and they didn’t work. No matter how much I greased the non-stick surface, especially the gingerbread man shape. But on a whim, I tried the flower.
I think K thinks I’ll be making flower pancakes each time we have them; because for some reason, it worked this time. Maybe the gf flour mix?