10 cups unbleached flour (any kind)
1/4 cup baking powder
1 teaspoon sea salt or kelp powder
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Whisk together and store in an airtight container in a dark place. Use the mix within a few months.
To make zucchini pikelets, add the following to the basic mix:
1 egg
1 1/2 cups milk (dairy or non)
2 tablespoons oil (I use sunflower)
3/4 cup grated zucchini
Add a little sesame oil or vegetable oil to a frypan set on medium heat. In a large bowl, beat the egg, add the milk and oil and stir well. Add the basic dry mix and stir till combined. Test the heat of the pan by flicking a drop of water into it – if the drop bounces it’s ready. Pour a ladleful of the mix into the pan to form a small pikelet for baby or go larger for the adults. Cook until the edges are dry and small air bubbles pop on the surface. Turn over and cook on the other side.
Serve warm with applesauce and freeze the rest for snacks to take on outings.