Most of my other ice cream recipes use condensed milk and they are all really good. As peaches are in season, I tried a recipe with fresh peaches and using the same method. I had no complaints, everyone loved it but I wasn’t happy. I felt the condensed milk was the primary flavour instead of the peaches so I set about trying to work around this.
I’m happy to report that the second test worked out much closer to what I wanted to achieve 🙂
Pancakes are a staple of most kitchens. They work for so many occasions – breakfast, brunch, lunch, afternoon snack or an evening treat. Depending on the toppings, they fit so many bills.
Everyone has a pancake recipe they stand by and I’m no different but so far, the best gluten free pancake recipe I found was one using buckwheat flour and it’s a great one and works well. The only issue is that you might not get buckwheat flour as easily as plain gluten free flour. Here’s the link if you want to check it out: https://www.cozebakes.com/2016/11/04/buckwheat-pancakes-gluten-free/ – this recipe has never failed to work but I finally found one that is healthier and uses no refined sugar plus you can make it dairy free if needed.
