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Maple Buttermilk Griddle Cakes - Tomato Envy : Tomato Envy

Maple Buttermilk Griddle Cakes

May 8, 2015 | By | 1 Reply More

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A great start to the day

source url A great start to the day

On weekends, I sometimes make a special breakfast that Mr. President and I can linger over while we sip hot cups of smooth French press coffee, listen to music and hang out in the sun room with our four cats – our girls. The Prez says that I make a production out of breakfast, and it’s true. But, a leisurely morning is worthy of a celebration with decadent food!

When I saw this recipe, I thought griddle cakes sounded oddly more appealing than pancakes. I pictured something hearty, rustic, and totally satisfying cooking up in my cast iron skillet. These griddle cakes are made with a blend of oat, buckwheat and brown rice flours instead of white flour, so they don’t leave me feeling as lethargic as typical pancakes made with white flour. You might think that those hearty flours would cook up heavy, but they don’t. The finished griddle cakes are surprisingly light and fluffy. They have an interesting nutty and robust flavor.

This gluten-free griddle cakes recipe comes from this fancy resort/farm/retreat in the Smoky Mountains called Blackberry Farm that is lauded as a farm-to-table culinary hot spot. That I love these griddle cakes so much is just one more omen that a relaxing vacation at Blackberry Farm with Mr. President must be in my future. Pleasepleaseplease….!

griddle cakesTo fast-track these griddle cakes on a lazy morning, keep a batch of the mixed dry ingredients in your pantry. Just like a pancake “mix,” you can just add the wet ingredients when you’re ready to cook. The finished griddle cakes also freeze and reheat well, so they’re great for singletons, too.

Ingredients (Serves 6)

1 cup gluten-free oat flour (If you don’t care about the recipe being gluten-free, regular oat flour is fine here)

2/3 cup organic yellow cornmeal

1/3 cup brown rice flour

1/4 cup buckwheat flour

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

1 large egg

2 cups buttermilk (I strongly prefer whole buttermilk over low-fat)

1/4 cup pure maple syrup (I use grade B)

1/4 cup unsalted butter, melted

oil for skillet

residential real estate loan Step one: 

1 cup gluten-free oat flour

2/3 cup organic yellow cornmeal

1/3 cup brown rice flour

1/4 cup buckwheat flour

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

griddle cakesWhisk together all dry ingredients in a large bowl. Either proceed with recipe or store this dry “mix” in your pantry.

payday loans bloomington mn Step two: 

1 large egg

2 cups buttermilk

1/4 cup pure maple syrup

1/4 cup unsalted butter, melted

In a medium bowl, whisk together egg, buttermilk and maple syrup. Whisk the buttermilk mixture into the dry ingredients and then whisk in the melted butter until there are no dry spots left and no lumps remain.

truck loan Step three:

Heat a large cast iron or non-stick skillet over medium heat and lightly brush with oil. Test skillet by sprinkling a little water into it – if the droplets “dance” around before evaporating, the pan is ready. Working in batches, ladle batter by 1/4-cupfuls into hot skillet. Cook undisturbed until small bubbles begin to form on the surface of the cakes, about 3 minutes. Flip carefully and cook other side of cakes until cooked through and golden brown, about 2 more minutes.

Serve with generous dollops of softened butter and drizzle with pure maple syrup.

 

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go site Category: Breakfast, Food, General, Recipes

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