“When you love what you have you have everything you need.”
My friend (defined as someone who will share recipes) served these one morning. These pancakes have a slightly nutty flavor and are great next to a serving of bacon and eggs. No gluten laden toast needed!
1 large egg
2 cups buttermilk
1/4 cup pure maple syrup
1 cup gluten-free oat flour
2/3cup yellow cornmeal
1/3 cup brown rice flour
1/4 cup buckwheat flour
1T baking powder
1t baking soda
1 t kosher salt
1/4 cup unsalted butter, melted
oil for the skillet
FYI: Buckwheat, in spite of its name, is closely related to rhubarb and not to wheat. Buckwheat also contains rutin. Rutin has been known to strengthen capillary walls and improve circulation. Don’t you feel better?
Whip the wet stuff together in a bowl. This will not include the melted butter. It has to wait its turn. Whisk the dry stuff together in a larger bowl. Then mix the buttermilk mixture into the dry ingredients along with the butter. Sing a little welcome song to the butter, which has been patiently waiting. Whisk until no lumps remain.
Get out a large non-stick skillet or cast-iron skillet and put it over a medium heat. A large electric griddle also works. Lightly brush your pan of choice with the oil of your choice. Life is filled with choices! Pour batter in increments of 1/4 cups and cook until their bottoms are browned and their tops are bubbly. That will take about 3 minutes.
Flip the cakes and cook about 2 minutes more. Stack them on an over-proof platter in the oven until the whole batch is done. That way you can serve everyone at once. If you’re alone, have a dish of maple syrup handy for dipping and eat as you go!
More FYI – You could triple the dry ingredients and store them in a jar. At breakfast time you simply need to scoop 2 1/4 cups into a bowl and proceed from there. Life is good!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.