Blackberry Farm Griddle Cakes
In this recipe, a delightful blend of wholesome ingredients comes together to create tender and flavorful gluten-free oat and corn griddle cakes. These cakes have a lovely texture, a subtle sweetness from pure maple syrup, and a satisfying crunch from the yellow cornmeal. Perfect for a cozy weekend breakfast or brunch, these griddle cakes are sure to become a new favorite in your repertoire.
— Constant Cookbook
Ingredients
- 1 large egg
- 2 buttermilk
- 1/4 pure maple syrup
- 1 gluten-free oat flour
- 2/3 yellow cornmeal
- 1/3 brown rice flour
- 1/4 buckwheat flour
- 1 baking powder
- 1 baking soda
- 1 kosher salt
- 1/4 (1/2 stick) unsalted butter, melted
- Vegetable oil (for skillet)
Instructions
- 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.
Yield
6 servings
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