E. complained that a great deal of gluten-free recipes seem to take a lot of time effort and ingredients. I dinked around in the kitchen to come up with this recipe to prove that there are some simpler ways to make food truly gluten-free (thanks to Bob’s Red Mill :).
These are particularly tasty if you let the batter sit in the refrigerator overnight. They have a rather chewy texture that we love. This batter makes enough griddlecakes for about four people. We like to make the batter on Saturday and then use the second batch on Sunday.
- 1 c. buckwheat flour*
- 1 c. Bob’s Red Mill Gluten Free Flour Mixture
- 1/2 tsp. xantham gum
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 c. buttermilk
- 1/4 c. melted unsalted butter
- 1/2 c. club soda or water
- 2 tbsp. molasses
- 1 large egg slightly beaten
- 1/2 tsp. malt vinegar (or cider vinegar)
Combine all dry ingredients in a large bowl. Mix the wet ingredients in a separate bowl. Gradually stir the wet ingredients into the dry. Make sure they are well combined and let them sit for at least 20 minutes. I like to get the sausages or bacon started and fruit cut up while I’m waiting for the batter to set.
When the batter is ready, grease a large frying pan with butter and pour the cakes in 1/4 c. amounts on to the pan. Cook on each side a few minutes or until the cakes are done. Make sure to add more butter to the pan as necessary so the cakes won’t stick. Serve immediately with plenty of real maple syrup.
*When you purchase buckwheat flour, it’s a good idea to make sure that it was not milled or processed in a place that used the same equipment to process regular gluten flour.