I love cooking with things that are not what they seem. And I love a challenge, so gluten-free pancakes it is. Buckwheat is really in the Polygonaceae, the knotweed family, so it isn’t a grass at all. It has a taste that is distinctive, so you may either crave it or hate it. Rice, by contrast, is subtlety itself. I get so tired of the gluten free recipes that either ask for a pre-made mix of flours or 5 or 6 different flour type ingredients. I found one from Mary Engelbrite that was for cornmeal pancakes that just had cornmeal and rice flour, but we had polenta for dinner, so I didn’t want to go corn again. Here’s what I did, simplicity itself:
Buckwheat pancakes (makes about 9 big ones)
1 cup buckwheat flour
1 cup rice flour
1/4 teaspoon xanthan gum (just because I have like a lifetime supply and try to use it when I can)
2 teaspoons baking powder
1 teaspoon baking soda (needs acid to work and gets it from the buttermilk)
1/2 teaspoon salt
Mix above ingredients together
2 cups buttermilk
1/4 cup melted butter
Mix it all together quickly, adjust liquid if too thick, and cook on hot cast iron griddles. Serve with maple syrup from Canada, preferably from Pancake Bay, Lake Superior.
Sorry, we ate them up, so no photos.