This week is Mystery Man’s birthday and one of the things he will be enjoying is pancakes for breakfast. Unlike most gluten free pancakes, these are light and airy, and there is not a hint of grit or heaviness. I took a page from my Best Buttermilk Waffle recipe and whipped the egg whites to add extra fluff. I dare you to compare these to ‘the real thing’.
Mystery Man Part 3
Ever since he showed up in my store on Valentines Day, Mystery Man never left my thoughts for long. I hated that I thought of him so often and tried to squelch these thoughts with futile rebuttals.
‘He is such a great friend, I don’t want to ruin it’.
‘I love being his dance partner. I can’t risk losing that for just a fling’.
The mental excuses ran on and on and on. For months, upon months, and we continued to dance together nearly five nights a week.
One of our favorite places was a club called El Diablo Lounge. The owner dabbled in Swing dancing himself, and the interior was a cross between a tiki lounge and swanky 1940s Rat Pack Swing club, with sidewalk seating out front and a billiards room in the back. The booths were red leather, lighting low, and in the center, a small but inviting dance floor. We met every Thursday around nine o’clock, and joined Spunky Girl among others to dance off some energy, socialize, and catch up.
It was the middle of summer and the humidity was high. There was a particular energy in the air and the DJ was hot, playing one favorite after another.
He dipped me at the end of the song, and as I went to walk away, the first few notes of a Rumba, and the hand of Mystery Man drew me back onto the floor. He pulled me slightly closer than usual, and I smelled his aftershave and could feel the heat coming from his body. I didn’t know much more than the Rumba basic, so we whispered to me now and then.
“Walk forward” “Come back to me” “Follow me around” “Step back”
For more than five minutes I followed his every lead. Felt his every touch and heard his every whisper. All the other couples on the dance floor melted away from my vision and the only thing I saw was him.
At the end of the song, breathless, and fully aware, yet unaware of what just happened, he dipped me. Once on my feet again, I squeaked out a “thank you” and we headed opposite directions – me to the billiards room, him to the front sidewalk seating.
I entered the room with my head spinning, my body overheating, and my face flushed. Spunky Girl looked at me and asked if I was O.K. “yeah. I don’t know what just happened there…” I trailed off. It was then she knew exactly what had just happened.
Mystery Man walked out to the front sidewalk, took out his handkerchief and patted his brow. Spunky Girl’s partner was standing there taking in some cooler air. “I’m not quite sure what just happened there,” he said.
It would take Mystery Man and I another six months to figure it out on our own.
Gluten Free Buttermilk Pancakes
10 1/2 ounces gluten free flour blend*
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs, separated
4 tablespoons butter, melted and slightly cooled
1-2 teaspoons vegetable oil
*Gluten Free Flour Blend
24 ounces white rice flour (4 ½ cups, pus 1/3 cup) (one bag of Bob’s Red Mill brand)
7 ½ ounces brown rice flour (1 2/3 cups)
7 ounces potato starch (not potato flour) (1 1/3 cup)
3 ounces tapioca starch (also called tapioca flour) (3/4 cup)
Mix flour blend, salt, baking powder and baking soda in a medium to large bowl. In a 2-3 cup liquid measuring cup, measure buttermilk. Add eggs and blend well with a fork. In a thin, steady stream, add melted butter while stirring. Add the buttermilk mixture to the flour mixture and whisk very well until little to no lumps remain.
Using a stand mixer with the whisk attachment, whip egg whites on low/medium for about one minute. Increase speed to medium high for an additional minute. Gradually add sugar and whip until stiff peaks form (about 3 additional minutes).
Gently fold egg whites into pancake batter until just a few white streaks remain.
Heat griddle to 350 degrees or a skillet on a medium/high burner. Brush with one teaspoon of vegetable oil. Once hot, add pancake batter 1/4 cup at a time – or make any size pancakes you wish. Wait until the pancakes have bubbles on top that have popped, and they look slightly dry around the edges. Flip to other side for about two more minutes, or until they are the desired color. Add vegetable oil to griddle or skillet as needed.
Serve with your favorite toppings!