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.


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18 Responses to “Grilled Turkey Burgers with Cheddar and Smoky Aioli”

  1. 1

    Dragon — May 26, 2010 @ 10:35 am

    Want! Great job Lori!

  2. 2

    Heather (Heather's Dish) — May 26, 2010 @ 10:36 am

    i’m glad you tried this recipe out…i have the mag, and never tried this one before! i LOOOOOOOVE burgers :)

  3. 3

    Angie — May 26, 2010 @ 10:48 am

    This burger looks great! I am buying alot of ground turkey lately. But I still haven’t made burgers with it. Made spaghetti and turkey meatballs last night. I will definitely try this recipe

  4. 4

    Cheri — May 26, 2010 @ 12:15 pm

    This looks so good Lori! I’ve got to try it soon.

    I’m always amazed at your ability to replicate the magazine photo. Good work! ;)

  5. 5

    Krista — May 26, 2010 @ 1:15 pm

    Great job, Lori! :-) The veggies are such a marvy addition, and I really like adding the aioli to the meat. Delish!

  6. 6

    Natalie @ Perrys' Plate — May 26, 2010 @ 3:48 pm

    Gorgeous shot of that burger!!! I tried this burger last year when the mag came out and loved it as well :)

  7. 7

    Elizabeth — May 27, 2010 @ 8:01 am

    I’m embarrassed to ask, but what is aioli – is it the mayo, olive oil, lemon juice and spices?

    • Lori Lange replied: — May 27th, 2010 @ 9:29 am

      You’re exactly right… it’s the mayo-based sauce :)

  8. 8

    Katrina — May 27, 2010 @ 9:57 am

    Mmm, this one really does look and sound great! Aioli is dangerous for me. There’s one at Carrabba’s Grill served with their zucchini frites that I could almost just spoon in my mouth! ;)
    This looks like MY kind of burger.

  9. 9

    ThatsSoYummy — May 27, 2010 @ 2:51 pm

    How funny… I was just saying to myself I might make them this weekend… Love it!

    -Natasha

  10. 10

    Jen @ My Kitchen Addiction — May 28, 2010 @ 5:30 pm

    Looks like a great burger! Yum :)

  11. 11

    Louise — May 29, 2010 @ 4:39 am

    That’s one good looking burger, Lori! I must add this link to the post I did for National Hamburger Day (28th:) So glad I didn’t miss it! Have a GREAT weekend!!!

  12. 12

    grace — May 31, 2010 @ 1:10 pm

    i couldn’t pass through without complimenting your burger. it looks even better than the one in the no doubt heavily-stylized magazine picture–bravo!

  13. 13

    Sues — May 31, 2010 @ 8:17 pm

    I’ve loved that cover ever since I got the issue too… But your burger? You take it to a whole new level!! Yours actually made me drool :)

    • Lori Lange replied: — May 31st, 2010 @ 8:26 pm

      Wow, thanks!!

  14. 14

    Karen — June 21, 2010 @ 3:51 pm

    We’re glad to hear you enjoy cooking these burgers, Lori. I’ve posted a link to your article over on the original recipe. http://www.bonappetit.com/recipes/quick-recipes/2009/08/grilled_turkey_burgers_with_cheddar_and_smoky_aioli

    best,
    Karen Wilson
    producer, bonappetit.com

  15. 15

    gourmetgreg — July 13, 2010 @ 3:18 pm

    I saw this recipe and will try it for an upcoming party which includes turkey burger sliders on the menu as this recipe includes many of the spices and concepts I have been using in my own “ultimate” turkey burger recipe. I add the following: finely chopped half of a large red or sweet Vidalia onion, half cup breadcrumbs, half cup grated parmesan and 1/2 cup cubed cheese (I use parmesan) and a tablespoon of Worcestershire sauce (in honor of Rachel Ray). This way, there is no need to top with melted cheese or sliced onion and the melted cheese cubes add a surprise smile to the face of the guest. I assume you use the remaining aioli, not used in the meat mixture, as a condiment?

    • Lori Lange replied: — July 20th, 2010 @ 10:26 am

      I love your modification ideas! Yes, the aioli may be used as a condiment to the burger. Delicious!

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