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.

Lindsey Johnson writes the food blog, Cafe Johnsonia, and she works as a freelance recipe developer and photographer. She is the mother to three beautiful, fun children and resides in Utah. She became gluten-free in 2010 and has enjoyed the learning process that comes along with gluten-free baking and cooking. When she's not in the kitchen or behind the camera, she enjoys gardening, reading, being outside, and spending time with her husband and children.

5 Responses to “Spaghetti with Parsley Pesto”

  1. 1

    Tieghan — July 15, 2013 @ 7:41 am

    Mmm! This sounds like a perfect quick and easy summer meal!

  2. 2

    Anna @ Crunchy Creamy Sweet — July 15, 2013 @ 11:48 am

    I love pesto pasta! Perfect summer dish!

  3. 3

    Nessa — July 15, 2013 @ 4:38 pm

    YUM! Nothing else to say ;)

  4. 4

    Faith — July 17, 2013 @ 10:29 pm

    This is such a fun twist on a classic pesto! I’d love to try it.

  5. 5

    Joanne Eats Well With Others | Egg Sandwich with Green Bean Slaw, Spaghetti with Parlsey Pesto, and Ice Cream, Ice Cream Everywhere — July 18, 2013 @ 6:45 am

    […] should also head on over to Culinary Covers to check out this spaghetti with parsley pesto, which is the latest and greatest in the world of summer […]

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