Blackberry Farm Griddle Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fast-track this recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same. Ingredients:
1 large egg |
2 cups buttermilk |
1/4 cup pure maple syrup |
1 cup gluten-free oat flour |
2/3 cup yellow cornmeal |
1/3 cup brown rice flour |
1/4 cup buckwheat flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon kosher salt |
1/4 cup (1/2 stick) unsalted butter, melted |
vegetable oil (for skillet) |
Directions:
1. Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
2. Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
3. Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.
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