Skip to main content

Blackberry Farm Griddle Cakes

5.0

(9)

Image may contain Food Bread Burger Pancake Cutlery and Fork

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.

Recipe information

  • Yield

    Makes 6 servings

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)
Ingredient info: Gluten-free oat flour, buckwheat flour, and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

Preparation

  1. Step 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.

    Step 2

    Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.

    Step 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.

Read More
A few clever changes take classic Rice Krispies Treats to soaring new heights.
Crisp, buttery shell. Soft, flaky center. Cry!
A sheet-pan wonder with lots of crispy rice.
Canned pumpkin, you shouldn’t have!
This isn’t competing with a brownie. It’s in a class of its own.
The Thanksgiving staple makes for a stellar weeknight dinner.
Enchiladas meet pumpkin in this cozy weeknight dinner.
Fall dreams are made of this. Who are we to disagree?