So, using the flour to make pancakes worked perfectly well. It is slightly nutty but a very nice flavour indeed. I added just a touch of mashed potato, pinch of baking powder and some salt and sugar. I think I could increase the salt slightly, thicken the batter and use it as a flat bread. Test one seemed to be a complete success - even by harsh Rozie standards.
Learning about adding the mash spud to hide any hint of grain has also led to experiment 2: focaccia. I will post the results, fail or succeed. This will be the more difficult recipe. I am super proud so far.
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