Saturday, April 28, 2007

Pamela's Pecan Pancakes

Pamela asked to make pancakes today, so I decided to make it an RDI lifestyle activity. I scaffolded by assembling all the ingredients and tools at the table (tools on one side of the bowl and ingredients on the other). Because I do not have a written recipe for pancakes and eye-ball the amount of water, productive uncertainty was built into the process. The last time we cooked together was a month ago, and Pamela is much better at referencing my face for information and following my eye gaze. She has room for improvement in sharing emotions during a task that requires concentration and communicating her intentions to seek my approval. She tends to focus on the objects and not my face when I give her instructions.

Pamela is not the only one who is working on new habits! Even though I am flying solo as a novice at all this, watching myself on digital recordings helps me improve how I communicate and interact with Pamela. I am finding declarative language much easier and found myself explaining, rather than directing. I need to work on hesitating at exciting moments to build up anticipation, which can lead to an emotional exchange. I tend to be a "get on with it" kind of person, so going slowly and hesitating is not in my nature.


Scrumptious! Here is the final recipe, but I still recommend the eye-ball method for how much water to add. I always add molasses and maple syrup to the mix for taste and color. Pancakes just do not brown properly without these ingredients:

Pamela's Pecan Pancakes:
3 cups of pancake mix
2 eggs
1 can of coconut milk
1 tablespoon of blackstrap molasses
1/4 cup of pure maple syrup
~ 1 cup of water
1/2 cup of chopped pecans

Pour the mix into a large bowl. Add the eggs, coconut milk, molasses, and syrup. Stir until the mix is wet. Add half a cup of water and stir. Keep adding water until you have a thick, but not doughy batter. Fold in the pecans. Fry and flip until your heart's content. Makes about eight servings, depending upon the appetite of the diner.

I like to be amused and am easily amused. While I was eating, I read something on the carton of Silk that amused me:

Back in 1995, when we started the GF/CF diet, having such explicit labels on food products were impossible to find unless you shopped at a health food store. Parents had to call food manufacturers and question them like a prosecutor, just to find out if a food really was free of gluten and casein. A decade later, I am finding more and more products, even at Wal-Mart and the local grocery store, with "Gluten-Free" stamped on the label. I guess the manufacturers got tired of fielding our questions!

1 comment:

Sonya said...

Delicious, Tammy and Pamela! If you ever run out of the mix, here's the recipe we've been using for pancakes. It calls for "milk" but doesn't specify which kind, so I think you could use coconut or whatever you want.

1 c. rice flour
1/2 c. tapioca flour
1/4 c. corn starch
2 Tbl. sugar
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. xanthan gum

Add 2 eggs and stir until egg is absorbed. Add 1 cup milk and stir again. Add a little less than 1 cup water, and only add the rest if needed.

You might need to experiment with how much molasses you want to add, but that just gives more opportunities for productive uncertainty!