Multi-Grain Skillet Bread

Of course they make great pancakes, but the best use for this recipe is for a quick alternative to sliced bread for sandwiches and to serve as a hot bread with spicy main dishes. It has a neutral flavor, cooks quickly and tastes good with almost everything from a salad to curried lentils. I’ve used them for packed lunches many times and they work just fine with lunch meat and burgers. For lumpy fillings, such as egg salad or tuna salad, it’s better to serve them open face. To pack in a lunch box, place 2 flat breads into a fold-top sandwich baggie. Pack the tuna or egg salad separately in a small, lidded container. At lunch spoon or spread the filling on top of each flat bread. Eat as an open sandwich.

Multigrain Skillet Bread

Ingredients

• 1-1/2 cups rice flour
• 1 cup rolled oats
• 1/3 cup cornstarch
• 1/3 cup instant mashed potato flakes
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 2 cups boiling water
• 1/2 cup applesauce
• 4 eggs
• 1 tablespoons baking powder

Directions

In a sturdy mixing bowl combine the rice flour, rolled oats, cornstarch, mashed potato flakes, and salt. Mix to evenly distribute all the flours.

In a small saucepan bring the vegetable oil and water to a boil. Pour the boiling liquid over the flours in the bowl and stir with a wooden spoon until thickened and swollen. Set aside for about 10 minutes to cool.

When the batter is warm, but not hot, add the applesauce, eggs and baking powder. Beat until smooth. The batter should be somewhat thick.

Using 3 to 4-tablespoons (up to a 1/4-cupful), drop the batter onto a hot, lightly oiled griddle or skillet, over medium heat. When the bottom is lightly browned and the top if puffy, flip them and brown the remaining side. This much batter makes for large pancakes. They can be a bit fiddly to flip. If you prefer, you may use less batter to make them smaller and easier to manage in the skillet. I like the larger size for sandwiches and flatbread to serve with dinner. Depending on the size you make them, you will get between about 2-dozen flat breads.

Store leftovers in the fridge. Toast in the oven or a toaster to rewarm. These make great sandwiches for the lunchbox crowd. If you’re making a main dish that is normally served over toast, such as sausage gravy or creamed tuna, flatbread can be used instead with good results.