SS&GF: Simply Sugar and Gluten Free

Gluten-Free Buckwheat Pancakes

Early afternoon Sunday brunch is an unspoken tradition at our house.  Whether I prepare a meal or Joe makes a sandwich and I have a big salad, we sit down together and share a meal.

I’m always looking for something I haven’t made before, and especially now that I’m done with my book I’ve been relishing in the time I have to cook other people’s recipes.  I happened across Beard On Bread by James Beard in the school library and, well, just couldn’t put it down.  If you’ve never read James Beard, I suggest you do. And, if you have read the writings of Mr. Beard then you understand exactly how his words can take you to a place where you can almost smell and taste the food.

So, I whipped up a batch of his yeasted buckwheat pancakes making them gluten-free.  They’re mixed the night before and ferment until they’re cooked the next day.  They’re light, fluffy, and full rich, buckwheat flavor that James Beard says is the heart of traditional American country fare.

Pancake Batter After Fermenting Overnight

I served them with bacon (for Joe), scrambled eggs, and a fruit salad.  We topped the hot cakes with butter and drizzled them with a little warm honey. The slight tang from being fermented paired with the earthy buckwheat, light molasses flavor and a little buttery honey made the pancakes so comforting and fully delicious.

Now that I have the buckwheat pancakes down, I’m going to try this with other flours.  I’m thinking quinoa (tried it…too strong with 100% quinoa flour), millet, sorghum, and maybe I’ll even try soaking some oatmeal, flax, or chia.

What’s your favorite way to make pancakes? Got a great recipe posted? Share you link in the comments below.

After you share your best pancake recipe, stop by She Let Them Eat Cake. My friend, Maggie, adopted me for this month’s Adopt a Gluten-Free Blogger and she made a vegan (eggless) version of my Perfect Bread.  It looks divine.

Printer-friendly recipe

Yeasted Buckwheat Pancakes
makes about 20 (3-inch) pancakes

adapted from Beard On Bread by James Beard

1 package (7 grams) instant dry yeast
2 cups (500 grams) warm water (about 100°F)
1 teaspoon (4 grams) kosher salt
2 cups (260 grams) buckwheat flour
2 tablespoons (42 grams) blackstrap molasses
1/4 teaspoon baking soda
1 tablespoon (14 grams) unsalted butter, melted or melted coconut oil

Combine the yeast, warm water, salt, and buckwheat flour in a large bowl.  Cover it with a clean kitchen towel and let it sit overnight.

The next day, mix in the molasses, baking soda, and melted butter or coconut oil.  The batter will be relatively thin. Heat a large pan or griddle over medium heat.  Lightly butter the surface and drop 1/4  cup of the batter onto the hot surface.  Let it cook until the surface bubbles, then flip it and let it cook all the way through, about 30 seconds.

Serve hot with butter and warm honey.