Allergy-Free Pancakes

Time for breakfast!

• 1 1/4 C gluten-free baking flour
• 1 1/2 Tbsp brown sugar
• 1 Tbsp corn-free baking powder
• 1/4 tsp salt
• 3/4 C dairy-free milk
• 1/2 C water
• 1 1/2 Tbsp sunflower oil
• 1/2 tsp vanilla extract

1.  In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.  Add milk, water, oil, and vanilla.  Stir until just combined, being careful not to overmix.
2.  Heat a medium skillet over medium-low heat.  Coat with cooking spray or oil.  Add 1/4 C of batter to pan.  Flip pancake when bubbles appear in center and underside is golden brown, repeat on other side.  Continue with remaining batter, serving warm.

Robyn's notes: because of the homemade baking powder, these will not rise as high as standard pancakes, so you're unlikely to get that thick white edge we're all used to seeing.  If corn is not a problem for you, feel free to use store-bought baking powder, and your edges will be less lacy.  These pancakes are best when made small.  Instead of having a short stack of wide pancakes, have a higher stack of petite ones!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Instant Pot Hard-Cooked Eggs

I'm not breaking any new ground with this one, but having it here will help me remember the adjustments I made for yield and elevation.

• 1/2 C water
• 6 large eggs

1.  Pour water into the inner pot of Instant Pot.  Insert steam rack, handles up, into the pot.  Carefully set eggs, in a single layer, on the rack, and place the inner pot into the cooker.
2.  Close and lock lid of Instant Pot.  Turn the steam release handle to "sealing" position.  Press "Manual" and cook at High Pressure 9 minutes.
3.  While eggs cook, fill a large bowl with cold water.  When time is up, immediately open the cooker using Quick Pressure Release.  Transfer eggs to cold water to stop the cooking process.  Cool completely and store in refrigerator.

Robyn's notes: this is the only way I make hard-cooked eggs anymore, and I've been making tons of them since I started doing it this way.  It's quick, I don't have to stand watching for the water to boil, and they cook exactly the way I want them to.  I've also found that they've been peeling more easily than hard-boiled eggs, but that could be more a function of the eggs themselves than the cooking process.  I fill the bowl with water and place it in the fridge while the eggs are cooking, so I don't have to bother with ice, taking it out just before the time is up.  Remember that 9 minutes is the cooktime for my altitude, sea level will be lower (though not by much).  Experiment to find your perfect time.

For my IP Mini, it's 3/4 C water and 7 minutes.

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly