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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23 Responses to “Lime & Blackberry Italian Meringue Pie”

  1. 1

    Tieghan — August 5, 2013 @ 8:01 am

    Wow, that meringue looks perfect!! This whole pie looks perfect. Just wow!

  2. 2

    Anna @ Crunchy Creamy Sweet — August 5, 2013 @ 12:18 pm

    I have this issue of BA and always wanted to make the pie! It looks gorgeous!

  3. 3

    Joanne Eats Well With Others | Lime & Blackberry Italian Meringue Pie — August 6, 2013 @ 5:46 am

    […] If you’re looking for a pie that will make you stop dead in your tracks, jaw agape, and just say “WOW”. Then this is it. Check out my post about it over at Culinary Covers! […]

  4. 4

    Candice — August 6, 2013 @ 7:06 am

    Why isn’t it always blackberry season? I’ve never seen a pie like this but I can just imagine someone bringing it out after dinner and my heart bursting.

  5. 5

    Dawn — August 6, 2013 @ 7:26 am

    In the recipe for the blackberry wine reduction… it reads a fruity red wine… Would that be like a sangria??? I just don’t want to start this pie and reduce down a wine that may give off the wrong flavor… I ask only because we are adding more sugar and the blackberries on top of the reduced fruity red wine…I realize that this is a sweet component to counteract the tart lime curd. thank you

    • Joanne Bruno replied: — August 6th, 2013 @ 7:29 am

      Hi Dawn! I used a cabernet sauvignon but a shiraz might be nice also! I wouldn’t use sangria itself because it does have added sugar.

  6. 6

    sandra — August 6, 2013 @ 7:29 am

    Fabulous treat. And so inspiring.

  7. 7

    Dawn — August 6, 2013 @ 7:45 am

    Thank you so much. I thought sangria may be too sweet, but because it was being used in a sweet application – it kinda thru me. I agree Shiraz would be nice with the blackberries. Thank you for clearing that up. The fruity description kinda implies a sweeter wine – to me. Love your blog. I read it all the time

  8. 8

    Dan from Platter Talk — August 6, 2013 @ 8:21 am

    What a knockout dessert/treat t his is! It’s always good to find more recipes that use blackberries, especially this time of year – it’s their time to shine! Great post!

  9. 9

    Lynn — August 6, 2013 @ 10:01 am

    I wish I could snap my fingers and a slice of that would magically appear. It looks delicious.

  10. 10

    Faith — August 6, 2013 @ 10:21 am

    I am so happy you made this! I’ve been dying to ever since I saw it a couple years ago! It’s absolutely gorgeous…and some things (especially desserts ;) ) are definitely worth the extra work. This is a real show-stopper!

  11. 11

    Zainab @ Blahnik Baker — August 6, 2013 @ 10:26 am

    This is STUNNING!!

  12. 12

    Lindsey Johnson — August 6, 2013 @ 11:51 am

    I’ve had this bookmarked since then too! Looks fabulous, Joanne! I just need to go pick some fresh blackberries. They’re finally in season where I live.

  13. 13

    Jennifer | Bake or Break — August 6, 2013 @ 12:14 pm

    This is absolutely gorgeous!

  14. 14

    Ashley — August 6, 2013 @ 12:24 pm

    This is definitely one gorgeous pie – good to know it’s worth the effort!

  15. 15

    Anne ~ Uni Homemaker — August 6, 2013 @ 1:14 pm

    That is beautiful Joanne. Everything about this screams perfection! Well done!

  16. 16

    Beth — August 6, 2013 @ 3:14 pm

    Truly inspiring, Joanne. It does sound like a lot of work … but what a labour of love.

  17. 17

    debbie — August 6, 2013 @ 3:27 pm

    This is definitely a stop in your tracks kind of pie. One of the most delicious looking that I have ever seen!!! Just fabulous Joanne!!!

  18. 18

    Tracey — August 6, 2013 @ 6:28 pm

    Serious, such a gorgeous pie, Joanne!! The combination of flavors sounds heavenly, and definitely a fabulous reward for a day spent in the kitchen :)

  19. 19

    Suzie — August 6, 2013 @ 8:02 pm

    This sounds amazing Joanne!!

  20. 20

    gloria — August 7, 2013 @ 10:46 am

    this is to di for !! Love bon appetit too, I haven’t this issue:(
    love this Joanne!

  21. 21

    Karen — August 7, 2013 @ 3:48 pm

    My mouth is puckering just thinking about this pie. Beautiful!

  22. 22

    Betty — August 7, 2013 @ 10:43 pm

    Picking blackberries tomorrow! Don’t know if I’ll have time to make this masterpiece or not, but I sure do want to. :)

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