Flatbreads. Pan Cakes. Dinner Cakes. Crepes. They go by many names.
Yesterday lunch. Leftover millet/black bean/beef/tomato stew. Not quite enough stew to go round. Third day eating it.
The old stand-by, pan cakes, enter the scene. Not just for breakfast.
Easy, too. Two cups corn flour. Two cups sprouted kamut flour (or unsprouted). Two teaspoons baking powder. One teaspoon sea salt. Four cups pure water. Mix it up. Heat up a cast-iron skillet. Oil pan as needed to fry cakes.
Cakes took over lunch. Who needed stew? (Well, I did.) I kid you not, each child ate at least eight cakes. Naomi sent an email yesterday afternoon:
HI, MOM! LUNCH WAS REALLY GOOD, WASN’T IT? I REALLY LIKED IT (ALOT MORE TOO). LOVE YOU!
The all caps say it all.
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
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