Spelt & Cornmeal "Crackers"
Good crackers are hard to find–most of them contain unpronounceable ingredients, damaged oils/fats, and several kinds of sugar…and then there endless lists of artificial dyes and flavorings. But crackers are so handy to have around!
Whenever I make pancakes or crepes, I always have plenty left over–why not make extras for the next day’s breakfast?
While I used to think that these two scenarios didn’t have anything in common, now I realize that the second solves the quandary posed by the first: provided that they’re thin and relatively small, leftover pancakes and crepes can be baked into crackers. All you have to do is dry them out slowly for a good chunk of time.
The last time I made Spicy Nuts (see below post), I thought, “Hey, why not put in a sheet of this morning’s pancakes and see what happens?” A few hours later (I baked both the nuts and the pancakes at 170 degrees F, which is as low as my oven will go), I had slightly-curled, semi-crisp crackers.
While they aren’t the same as the store-bought variety, they’re magnificent with organic jam and natural PB…and with Greek yogurt and beet marmalade…and with banana slices and honey… You get the idea. Sturdy crackers = sturdy toppings. These are a fun snack!
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Tags: baking, crackers, homemade crackers
