Blackberry Farm Griddle Cakes

Name: Blackberry Farm Griddle Cakes
Yield: 4 servings
Ingredients: 1 large egg; 2 cup buttermilk; 0.25 cup pure maple syrup; 1 cup gluten-free oat flour; 0.67 cup yellow cornmeal; 0.33 cup brown rice flour; 0.25 cup buckwheat flour; 1 tbsp baking powder; 1 tsp baking soda; 1 tsp kosher salt; 0.25 cup unsalted butter, melted; 1 Vegetable oil; 1 buckwheat flour; 1 and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

From the kitchen of Carly

Nutty griddle cakes studded with cornmeal and buckwheat, bound together with buttermilk and maple syrup. They're crispy at the edges, tender within, and naturally gluten-free. Stack them high and finish with butter and whatever's in your kitchen.

The flour blend here is the whole story: oat, cornmeal, buckwheat, and brown rice flour stack texture and nutty flavor into cakes that are both tender and substantial. These griddle cakes don't need butter or syrup to taste complete, though they won't say no. The bubbles on top are your signal to flip, golden bottoms guaranteed.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1 largeegg
2 cupbuttermilk
1/4 cuppure maple syrup
1 cupgluten-free oat flour
2/3 cupyellow cornmeal
1/3 cupbrown rice flour
1/4 cupbuckwheat flour
1 tbspbaking powder
1 tspbaking soda
1 tspkosher salt
1/4 cupunsalted butter, melted
1Vegetable oil
1buckwheat flour
1and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

Instructions

In a small bowl, whisk together the egg, buttermilk, and maple syrup. In a large bowl, combine the oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt, whisking until evenly mixed.
Pour the buttermilk mixture into the dry ingredients and whisk to bring them together, then stream in the melted butter and keep whisking until the batter is completely smooth with no lumps.
Set a large nonstick or cast-iron skillet over medium heat and brush it lightly with oil. Working in batches, pour the batter in 1/4-cup portions into the skillet. Let them cook until the bottoms are browned and bubbles break across the surface, about 3 minutes, then flip and cook through for about 2 minutes more.

Tips from the kitchen

A nonstick or cast-iron skillet matters. Medium heat keeps the outsides from burning while the inside sets, usually 3 minutes per side.
Don't overmix once you combine wet and dry. Lumps are fine and actually keep cakes tender; overworking makes them tough.
Pour by 1/4-cupfuls and wait for bubbles to break through the surface before flipping, that's when they're ready to turn.
If batter sits more than 5 minutes, it will thicken up. Thin it back out with a splash of buttermilk so cakes stay fluffy.

Variations

Swap half the buttermilk for whole milk if you want a slightly lighter crumb and less tang.
Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix for warmth without making it dessert.
Stir fresh or frozen berries into the batter just before cooking, don't overmix them so they stay whole.
Use honey or molasses instead of maple syrup for different molasses flavor notes and a darker color.

Make ahead and storage

Store cooled griddle cakes in an airtight container in the fridge for up to 3 days. Reheat in a 350-degree oven for 5 minutes to restore crispness, or toast them like bread. They freeze well for up to 2 months.