About This Recipe
By: Chef Laura Bonicelli
When gluten-free became a thing, I saw an opportunity to explore different flours to make the best buckwheat pancakes. ]
There are a lot of them. The process turned out to be quite expensive, and most of the flour store best under refrigerations. So, I wound up dedicating a shelf of one of my refrigerators to alternative flour storage, and after the initial investment of about $ 150, I started testing. Combinations of flour often replace wheat flour. This recipe uses buckwheat, almond flour, and brown rice flour, although I have to say that making a pancake is a more straightforward proposition than trying to use alternative flours in bread baking.
These pancakes are delicate and crepe-like. But as much as I love their texture, I think their flavor is fantastic. They have a beautiful lacey look.
They are thinner than a typical pancake, so I make them relatively small so that I can give each of my guests a nice stack. If you need a recipe to prepare for a special breakfast – this is it! As I said, they are delicate – so it takes some practice to flip them. Also, don’t cook them too quickly. They are easier to flip if they cook slowly, and they also brown better and don’t burn.
Berries, nuts, and maple syrup is quite a combination. I sprinkle them together over Irish oatmeal and pancakes, so for this recipe, I mix them all in a compote. The nuts are toasted first to enhance their flavor, and, of course, the maple syrup is real. I, for some reason, always think of this recipe around the holidays, although it isn’t seasonal.
This recipe has a beautiful batter. You’ll find that almond flour compresses somewhat, so consider that while you’re measuring. It is best not to pack it. You are mixing the buttermilk and egg beforehand ensures a minimum of mixing time.
A well-seasoned griddle or cast iron pan is essential. I use one of my cast-iron pans, oil it well, and I never have a problem with the pancakes sticking. It is, however, very important to heat your griddle before you add the batter. Also, know that the first pancakes are for tasting because they usually don’t brown well.
Step by Step Instructions
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