Blackberry Farm Griddle Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 cups buttermilk
- 1/4 cup pure maple syrup
- 1/4 cup buckwheat flour
- 2/3 cup yellow cornmeal
- 1 cup gluten-free oat flour
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/3 cup brown rice flour
- 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.
- Carbohydrate 52 g(17%)
- Cholesterol 55 mg(18%)
- Fat 14 g(21%)
- Fiber 3 g(12%)
- Protein 9 g(19%)
- Saturated Fat 6 g(31%)
- Sodium 567 mg(24%)
- Calories 367
Preparation 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.
Preparation 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.
