This recipe has been developed and tested for the gluten free community by Gf-Zing!
Mix in a large bowl:
1 cup gluten free cookie flour
1 cup buckwheat flour (this is not wheat)
1 package (about a tablespoon) gluten free fast-rising yeast
2 Tablespoons gluten free buttermilk powder
1 Tablespoon sugar
1/2 teaspoon salt
Stir this up, then add 2 cups lukewarm water. Mix well and set on a radiator or other warm place for 1 hour.
After an hour of rising, add
2 eggs
3 Tablespoons oil
1/2 teaspoon gluten free baking powder
Mix well. Then let the complete mixture rise for another 15 minutes or more.
Adjust the thickness of the batter to your liking by adding additional water for thinner pancakes. Heat a heavy skillet nice and hot. Add some butter. Spoon in some batter in the size you like. When each pancake has bubbles on the top that have popped, and the top of the pancake looks kind of dry, flip the pancake. Cook on the other side. The pancakes will be a dark color because of the buckwheat flour. Serve hot with butter and grade B pure Maple Syrup.
Store the leftover batter in the fridge over night – the pancakes you make the second day will be even better than the first day’s pancakes.
Make sure all of your ingredients are gluten free!
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