Dessert, Snack, Winter, Summer, Spring, Fall

Mistake Cake

This is the cake built on mistakes. When you run out of certain ingredients in the kitchen, it's always helpful to know the chemistry behind what you're missing. Do you need to mimic fat? Acid? Leavening? In this case, I took every major substitution I know and used them to build a cake. 

Dairy Free, Dessert, Gluten Free, Snack, Breakfast


Whether or not you had an inadvertent overnight guest, take a few minutes and flap some jacks this morning. Pancakes aren't complicated, and if you make them a semi-regular part of your morning routine (say, perhaps, a weekend tradition) you'll find you know the formula by heart in no time. I threw some bananas into the mix, but if you don't have any on hand, skip 'em. Pancakes ahoy!


  • 2 Bananas
  • 1 Egg
  • 1/2 cup Milk (alternatives will work)
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Safflower Oil
  • 1/2 teaspoon Salt
  • 1/2 cup Corn Grits
  • 1/2 cup Millet Flour
  • 1 teaspoon Baking Powder


  1. Mash bananas in bowl, whisk in egg, milk, sugar, oil, and salt.
  2. Stir in grits, millet flour, and baking powder.
  3. Heat griddle over medium-high flame and ladle batter onto surface.
  4. Cook pancakes for 2-3 minutes, until bubbles appear around edges, then flip.
  5. Cook for another 2 minutes, then remove to plate and enjoy.