So yesterday I made a wonderful quince recipe using the bones of other recipes I saw on the internet. I still had 3 of the donated quince left so I decided to cook by the seat of my pants. This is what I call cooking without a recipe but using the concepts from a lot of other recipes I already make. So enter Paleo Quince Pancakes. The thought actually came to me when I was in bed last night. I had become curious after using the quince yesterday and googled the fruit. I learned a lot of interesting facts (see below) about quince. One of these was that quince is high in fiber. I know that plantains have a high amount of fiber and they are used to make pancakes. Thus, an idea was born. From working with the quince yesterday, I had a feeling that I might need to add a flour to it or they would be runny. I will test this theory later, after I procure more quince. I also have tried to make coconut pancakes and they were okay but seemed dense. I haven’t used cassava (tapioca) which a lot of people use for baking. I reacted to tapioca on food testing and haven’t re-introduced it yet. I did not want to use almond flour since my husband reacts to almonds. Actually, I wasn’t sure quince would be okay since he also reacts to apple. It seems to be better if the apple is cooked and he is able to eat pears so I figured “let’s see”. But I digress. I laid down the bones to a recipe using concepts from, regular pancakes, coconut pancakes and plantain pancakes. The batter looked like pancake batter with the exception that it was darker in color. It had the same consistency. What could go wrong?
I added 3 inch rounds of batter to an oiled skillet. They kind of sizzled and spread out a little. They did NOT set up. I gave them time. They did NOT SET UP! I tried to turn them and all I had was a gooey mess. I stirred it around in the pan for a while until I was sure it was a failure. I still had the rest of the batter. Hmmmmm……
I decided to try to turn it into bread, banana bread style. I added a little more coconut flour and put it into a loaf pan that I greased with coconut oil. I baked it ta 375 degrees for 40 minutes. I put a tooth pick in to test it and it was still a big gooey mess. I took it out of the oven preparing to throw it away. I set it down next to the baking powder I had used. WAIT!! What??? I had used baking powder, not baking soda? What a rookie mistake. Maybe I had not yet failed completely.
I took the rinsed out bowl I had used and beat an egg into it. I added baking SODA to it. I added a little coconut milk to ”the gooey mess” and then stirred it all together. I added a little more coconut flour so I had what I though was an acceptable consistency. I heated up the skillet again with some coconut oil and tried again. They started to firm up and I was able to turn them. When I tasted them….WOW!! They reminded me of the fluffy ricotta cheese pancakes that I ate at a bed and breakfast in Napa some 20 years ago. Yes, I still remember those pancakes.
So now I will try to get some more quince from my friend. I will remake the recipe, measuring everything and using the adjustments I made along the road to almost failure. And I will use baking soda.
For information on quince: https://www.organicfacts.net/health-benefits/fruit/quince.html