Blackberry Farm Griddle Cakes

Bon Appetit, Blackberry Farms Griddle Cakes: May 2013

Cover Recipe: Bon Appetit, Blackberry Farms Griddle Cakes: May 2013

When I went to my mailbox and found the new May 2013 issue of Bon Appetit, I was immediately drawn to the stack of golden pancakes on the front cover. The syrup and butter dripping down the sides is very tantalizing, especially for someone who doesn’t eat pancakes very often.  It looked heavenly!  I was even more excited to see upon opening the issue that the recipe for Blackberry Farm Griddle Cakes was gluten-free. That hardly ever happens!

Few breakfast foods are as delicious and comforting as a stack of fresh-off-the-griddle pancakes. They just taste great.  Pancakes are a bit of an indulgence for me. I usually drink green juice for breakfast.

I’ve only made gluten-free pancakes a few times and haven’t been entirely pleased with the results. This recipe looked more promising because it uses gluten-free oat flour, cornmeal, brown rice flour and buckwheat flour. Four of my favorite flours in one pancake.  Read my notes below to see what I thought of the recipe.

blackberry-farm-griddle-cakes (1 of 1)

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Blackberry Farms Griddle Cakes

Yield: 6 servings

Prep Time: 10 min

Cook Time: 20 min

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:

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.

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

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.

Tips:

*Gluten-free oat flour, buckwheat flour, and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.
*I added 1/4 teaspoon of xanthan gum because the pancakes were too crumbly and hard to turn.
*Make sure to grease the griddle or skillet well so the griddle cakes don't stick.
*If you don't have buttermilk on hand, you can sour milk by adding 1 Tablespoon and enough milk to make 1 cup.
*For non-dairy, substitute canola or melted coconut oil for the butter and non-dairy milk (almond, soy, rice, etc.) for the cow milk.

Nutritional Information per serving:
Serving size: 2 pancakes
Calories per serving: 370
Fat per serving: 11g
Saturated Fat per serving: 6g
Sugar per serving: 12g
Sodium per serving: 910mg
Fiber per serving: 4g
Protein per serving: 8g
Cholesterol per serving: 60mg
Carbohydrates per serving: 50g

The results:

I really loved the flavor of these griddle cakes. The different flours provided good texture, even a little crunch from the cornmeal. Very tasty! I was very disappointed at how difficult the griddle cakes were to turn. They stuck so badly to my non-stick griddle too. I ended up having to use quite a bit of oil and a delicate hand so they rip as I turned them over.   Once I transferred them from the griddle to the platter, they were already falling apart.

Now this doesn’t make me hate the recipe. I think the ingredients are good and the flavor was great. Gluten-free cooking is difficult and often requires a bit of tweaking. I simply added 1/4 teaspoon of xanthan gum to the dry ingredients for the next batch and they turned out much better.  The next time I might sub out 1/4 cup of the gluten-free oat flour for some tapioca or cornstarch to see if they hold up a bit more.  But all in all, I was happy with the results.

Did this recipe deserve the cover spotlight?

The jury is out on that one. This issue has some other really great recipes that could have also been on the cover. But I will say this–a stack of pancakes is always tempting and if I wasn’t already receiving Bon Appetit every month, I would have definitely been drawn to buy the issue based on my first glance at the cover and the recipe. So, sure. I guess it was a good choice for the cover.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

11 Responses to “Pasta al Pomodoro”

  1. 1

    Jenny Flake — May 4, 2011 @ 8:54 am

    Love pasta and this one looks great!! Glad it stood up to the test! :)

  2. 2

    Cookin' Canuck — May 4, 2011 @ 10:06 am

    My reaction was the same when I saw the cover – boring. However, I also know that sometimes the simplest recipes are the best. You’ve inspired me to try this, Lori.

  3. 3

    Amanda — May 4, 2011 @ 11:02 am

    LOVE all these pasta tips, thanks for sharing them here, Lori! Bookmarking this :)

  4. 4

    Maria — May 4, 2011 @ 11:05 am

    Great pasta post! Can’t wait to try it!

  5. 5

    Tracey — May 4, 2011 @ 6:26 pm

    I’ve been wanting to try this one since my issue of BA arrived. Glad to hear it exceeded expectations!

  6. 6

    Tracy — May 5, 2011 @ 3:56 pm

    I haven’t tried this yet but it sounds delicious!

  7. 7

    mary (sisters running the kitchen) — May 5, 2011 @ 8:41 pm

    i am so glad that you featured this! i have this magazine and have yet to try out this recipe. looks so good though. sometimes the most simple dishes are the best.

  8. 8

    Mrs. L — May 6, 2011 @ 2:26 pm

    While it sounds like the dish is one to make, I still have a little trouble with it being on the cover. Covers to me are ideas I must get in the kitchen ‘right now’ to make, they are there to make me pick up the magazine to buy (I subscribe by the way). If it wasn’t for several bloggers like you making it and saying it was good, I’d probably pass it right by!

  9. 9

    Erin R — May 8, 2011 @ 8:28 am

    I made this dish for my fiance’s and my dinner last night. It was FABULOUS! Knowing that neither my fiance’s nor my knife cuts on our garlic and onion would ever be close to tiny enough for them to blend in with the texture of the pureed tomato, after we’d added the red pepper flakes and let it simmer for a smidge, we put the oil, garlic, onion portion in the food processor so it would puree too.
    Then, we just put that back in the pan with the tomato and it was smooth and wonderful.
    The sauce was waaaay better than any sauces we buy at the store, and since we just had to buy the can of tomatoes, it was super cheap too ($1.50).
    I truly feel that this is a restaurant-quality dinner.
    (also, we made this with linguini noodles, since that’s what we had, and I felt they held the sauce really well)

    I’m not sure if the photos capture the vibrant orange-red of the sauce, but this is totally a cover quality recipe.

  10. 10

    Nick — May 17, 2011 @ 9:14 am

    The dish looks delish! Reading through the 10 point guide, 2 of the points stand out to me. #3 You’re not using nearly enough salt and #4 Don’t dump the pasta water. Those are 2 things I have not been doing with my pasta and I really think they’ll make a big difference. I am going to try them today when I make spaghetti with clam sauce.

  11. 11

    Sue — June 18, 2011 @ 2:09 pm

    Thank you so much for posting this!!! I’ve made it three times now and I simply love it. Mine doesn’t turn out quite as smooth as it should, because chopping onions kills me so I tend to leave them a little chunkier than they should be for this particular recipe, but this is now my favorite pasta sauce.

    And while I’m not vegetarian, I absolutely love that I can cook something so delicious and satisfying that has no meat in it!!!!

    LOVE this blog!

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