Original pancakes:

Recipe–

Ingredients:

2 large cups of flour

1 large cup of corn flour

1 large cup of millet flour

1 large cup of buckwheat flour

1 teaspoon of yeast

1 teaspoon of sugar

4 large cups of water

Oil

 

Steps:

1. Pour 1 teaspoon of yeast and sugar in a pot
2. Add 1 large cup of water
3. Add 1 large cup of corn flour
4. Add 2 large cups of flour
5. Add 1 large cup of buckwheat flour
6. Stir, and at the same time add three spoons of water
7. Put on the lid and let it ferment for 2 hours
8. Fry into pancakes on a skillet

Gluten-free pancakes:

Recipe–

Ingredients:

2 large cups of rice flour

1 large cup of corn flour

1 large cup of millet flour

1 large cup of buckwheat flour

1 teaspoon of yeast

1 teaspoon of sugar

4 large cups of water

Oil

 

Steps:

1. Pour 1 teaspoon of yeast and sugar in a pot
2. Add 1 large cup of water
3. Add 1 large cup of corn flour
4. Add 2 large cups of rice flour
5. Add 1 large cup of buckwheat flour
6. Stir, and at the same time add three spoons of water
7. Put on the lid and let it ferment for 2 hours
8. Fry into pancakes on a skillet

Here was my design challenge:

To achieve the design challenge I had to make my pancakes gluten-free. I replaced flour with rice flour in the recipe. Pancakes are easy to rebake/heat so I didn’t need to make any special changes for that.

Similarities and Differences between my original and gluten-free pancakes:

Similarities:

1. Both batters fermented for 2 hours
2. They both turned gold and brown when fried
3. Looked visually the same

Smelled grainy because they both contained grains

Differences:

1. 1. Flour was replaced with rice flour for the gluten-free pancakes
   2. Gluten-free pancakes weren’t as fluffy as the original because I used rice flour with is harder and less dense as wheat flour.
   3. Gluten-free pancakes feel and taste coarser since it’s harder for the air to get through when fried because I used rice flour.

I would add butter and/or milk to improve my adapted recipe, because it would make it fluffier and more tasty to eat, and not as coarse.

Recipe for Traditional Shanbei Fluffy pancakes (original)

Ingredients:

2 large cups of flour

1 large cup of corn flour

1 large cup of millet flour

1 large cup of buckwheat flour

1 teaspoon of yeast

1 teaspoon of sugar

4 large cups of water

Oil

Steps:

1. Pour 1 teaspoon of yeast and sugar in a pot
2. Add 1 large cup of water
3. Add 1 large cup of corn flour
4. Add 2 large cups of flour
5. Add 1 large cup of buckwheat flour
6. Stir, and at the same time add three spoons of water
7. Put on the lid and let it ferment for 2 hours
8. Fry into pancakes on a skillet

My Design Challenge was to change my pancake recipe into gluten free and still contain similar nutrients.

Recipe for Traditional Shanbei Fluffy pancakes (Gluten Free)

Ingredients:

2 large cups of rice flour

1 large cup of corn flour

1 large cup of millet flour

1 large cup of buckwheat flour

1 teaspoon of yeast

1 teaspoon of sugar

4 large cups of water

Oil

Steps:

1. Pour 1 teaspoon of yeast and sugar in a pot
2. Add 1 large cup of water
3. Add 1 large cup of corn flour
4. Add 2 large cups of rice flour
5. Add 1 large cup of buckwheat flour
6. Stir, and at the same time add three spoons of water
7. Put on the lid and let it ferment for 2 hours
8. Fry into pancakes on a skillet

To make my recipe gluten free I had to research most of my ingredients to make sure they don’t contain gluten. The only ingredient in my recipe that contained gluten was flour, which I replaced with rice flour that has similar nutrients and is

gluten free.