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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
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.
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.
This recipe was adapted from Beard On Bread by James Beard.
Ingredients
- 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
Instructions
- 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.
aurelie
posted on February 28, 2011 at 9:42 am
hi everybody. wanting to say that i just had a big bulimia crisis after 6 days going well. i had so much t do today, and i all screwd up my day. i’m soo done. i’m soon 21, it will be 7 yrs of bulimia. since last year i’ve been in a recovery process but for a few months i’m very low. i’ve been doing amy’s GF SF, and i know it’s the good path. amy you’re right about floor and sugar. but know i think i’ll give up fighting alone and ask for help somehow. the problem is, i don’t have the money. if anyone is going though the same problem, i would be happy to hear from you. if you’re French or Swiss as well, as fortunately my French is better than my English. gosh it would be so nice to have a SF GF friend here in french Switzerland. love, aurelie
[Reply]
christine Reply:
February 28th, 2011 at 12:48 pm
@aurelie, Poor girl, I sympathise with you, I went through a bulemic patch in my mid teens.
Try to belive that you’re ok, and love your body however it wants to be. We’re all different shapes and sizes, but we’re all special in our own way. xx
[Reply]
aurelie Reply:
February 28th, 2011 at 1:37 pm
@christine, thank you christine
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Christianne Reply:
March 12th, 2011 at 2:41 pm
@aurelie,
salut Aurelie,
je ne suis pas francaise mais ma mere est nee a Pau France et j’ai de la famille au Pyrenees.
Je vous souhaites mes meilleurs voeux pour votre “voyage”(journey) dans la direcetion de la sante surtout apropos de la bulemie. Je suis assiste dans une programme de douze etapes pendant plusiers annees pour une autre “maladie” et je sais bien que ces genres des problemes ne sont pas toujours respecte ou accepte avec les bras ouvertes…surtout en France.
Encore Bravo pour vos efforts! Je ne suis pas intolerant de gluten ni sucre mais je trouve cette combination “Addictive”!
Maintenant je suive les recettes d”Amy et je mange beaucoup mieux!
J’espere que vous pouvez me comprendre- je ne practique pas le francais souvent.
J’habite a la nouvelle orleans mais personne parle la langue!
Bon Courage! Christianne
[Reply]
Amy Reply:
March 14th, 2011 at 9:11 am
@Christianne, I just adore the heck out of you!! Thanks so much for making my blog multi-lingual.
Someday I will learn to speak French…I have a program to teach me but I can’t seem to put aside 10 minutes a day to practice.
Much love,
Amy
[Reply]
Christianne Reply:
March 14th, 2011 at 1:40 pm
@Amy, Oh Amy, my french is not as good as it should be. My mom was born in france and i spent 2 years living in Paris for college…quite a long time ago.
I just felt compelled to wrrite her in French not to make it obscure for others but to make her feel more at ease. Basically, I just let her know I had been through some struggles myself and that some countries are not as understanding as others, France being one of them. I commended her her continued efforts and to let me know if i can help in some way!
Thanks for opening the door Amy, I bet you never thought you would be touching so many lives in so many beautiful ways! You are such an inspiration!
Bisous, (kisses in french)
Christianne
Liberty
posted on February 28, 2011 at 10:17 am
this looks so yummy! i react to buckwheat… do you know if this could be done with brown rice flour?
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Laurel
posted on February 28, 2011 at 10:26 am
They do look yummy. I was wondering if they could be made thinner, stored and used as a tortilla wrap? I’m thinking they probably wouldn’t crack and would hold up better. ???
[Reply]
Jeanine
posted on February 28, 2011 at 10:35 am
These look great, Amy! I’ve never tried a yeasted pancake, but you’ve got me intrigued. My family LOVES pancakes, we make them quite regularly.
These are our favorite: http://www.thebakingbeauties.com/2008/08/delicious-gluten-free-pancakes-with.html we just vary the add-ins and have had a variety of pancakes from the one recipe.
[Reply]
Karen@Cook4Seasons
posted on February 28, 2011 at 11:42 am
Love the idea…but am off of fermented foods for awhile. I made these yummy quinoa pancakes last week: http://www.cook4seasons.com/archives/quinoa-pancakes – A great way to use up extra quinoa.
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Shirley @ gfe
posted on February 28, 2011 at 11:52 am
They look delicious, Amy! I’m another one who can’t do buckwheat, but I do love the flavor it imparts to pancakes. I’ve never had yeasted pancakes or waffles before, but I know folks rave over them.
xo,
Shirley
[Reply]
Andrea
posted on February 28, 2011 at 12:12 pm
Amy, these pancakes look absolutely divine! I think I will try them with Quinoa flour (since I have some in the pantry…). We, too, enjoy Sunday brunch every week, I look so forward to it! It is my favorite time of the week. Again, thanks for sharing.
[Reply]
Alisa Fleming
posted on February 28, 2011 at 12:26 pm
OH my dear, these sound wonderful! I simply love yeasted pancakes, and so wonderful that there are no gums in this recipe.
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Sandy
posted on February 28, 2011 at 12:33 pm
These are going on my “to try” list! Yum. Maybe for supper this week.
[Reply]
Andrea
posted on February 28, 2011 at 12:34 pm
Amy, can I ask where you are attending culinary school and how do you handle the “tasting” of all your recipes with your limitations on certain ingredients?
thanks!
[Reply]
Amy Reply:
March 2nd, 2011 at 10:28 pm
@Andrea, I go to Collin College in Frisco, TX. I don’t taste anything. I smell it, tear it apart, get familiar with the crumb and how it feels when I cut it. But no tasting. Except on days we bake gluten-free and even then some items have white sugar so I don’t eat those.
Hugs,
Amy
[Reply]
Andrea Reply:
March 2nd, 2011 at 10:53 pm
@Amy, I’m so glad to hear that you have found a program that will accomodate your dietary restrictions. I have been interested in culinary school for a while now but haven’t had a great response to having a gluten intolerance, most “require” you to taste all the food. I live in Colorado now but I grew up in Plano and actually attended Collin College after high school (1988!), it CCCC back then!
)
[Reply]
christine
posted on February 28, 2011 at 12:46 pm
These look so dark and delicious, don’t they? I was surprised at how the batter rose without any sweetner for the yeast to eat, when I read the ingredients I’d assumed the molasses would be in the overnight mix! Must give these a try, I love pancakes:)
[Reply]
Anna@GreenTalk
posted on February 28, 2011 at 1:18 pm
I love buckwheat and grow it as well. Amazingly beautiful plant. I make buckwheat pancakes with a little honey. Amy, is honey okay under your diet? Or can you use maple sugar? I see you can use molasses.
http://www.green-talk.com/2010/11/23/buckwheat-honey-pancakes-recipe-heart-happy-gluten-and-dairy-free/. I adapted it from the Food Allergy Coach.
PS I add carob chips to the pancakes. You could easily add gluten, dairy free (and I think sugar free) chips. I am blanking on the name of the chips you can use. I happen to like carob because it isn’t as sweet.
[Reply]
Amy Reply:
March 2nd, 2011 at 10:26 pm
@Anna@GreenTalk, I use unsweetened carob, too. Love it.
I use honey on occasion and in small amounts. Not so sure about maple sugar.
Hugs,
Amy
[Reply]
Nisrine | Dinners & Dreams
posted on February 28, 2011 at 3:18 pm
Yum! I still have some buckwheat and could make these this weekend. I’m feeling inpired.
xx
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Pat @ Elegantly, Gluten-Free
posted on February 28, 2011 at 3:41 pm
These sound intriguing, as well as easy and wholesome. We enjoy a Saturday brunch, since that’s the only day we have for a late start, still sipping coffee while buttering our pancakes at noon. I’d love to try these!
[Reply]
Maggie
posted on February 28, 2011 at 8:53 pm
I have never tried (or even heard of) yeasted pancakes! But it sounds like I clearly need to taste them! I love the molasses addition, and the lack of eggs! The yeast would puff them up, right? Buckwheat is one of my favorite gluten-free flours. Such a lovely flavor! Thanks for the link love Amy. xo
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Erin Elberson
posted on March 4, 2011 at 3:33 pm
Hi Amy!
Thinking of trying these this weekend. I bought some raw buckwheat groats after reading your Cream of Buckwheat recipe in the book. Can I just whiz them into a flour for these pancakes?
Thanks!
[Reply]
Erin Elberson Reply:
March 6th, 2011 at 1:50 pm
@Erin Elberson,
Certainly not a light fluffy pancake, but dense, filling, and delectable with frozen berries thawed. Thanks Amy!
OK, so I whizzed the groats to make a coarse flour. It worked! I did have to add a bit more water to the batter prior to cooking. They tasted lovely, nutty and chewy and delicious
[Reply]
Amy Reply:
March 7th, 2011 at 6:27 am
@Erin Elberson, That’s a great idea, Erin. I bet the groats made them a little more dense because ours were thin but light. Love the thawed berries as the topping.
Hugs,
Amy
[Reply]
Amy Reply:
March 7th, 2011 at 6:35 am
@Erin Elberson, I guess you figured this out without me.
You can whirl just about anything into flour but as you found sometimes the flour is more dense than store-bought.
Hugs!
Amy
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Alta
posted on March 5, 2011 at 9:10 pm
These look absolutely delightful. I love buckwheat flour – it’s one of my favorites.
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Kelty
posted on May 20, 2011 at 5:14 pm
These were a hit with my 3 and 5 year old! They declared they tasted like chocolate and named them ‘brownie pancakes’!!! It must of helped that they looked like chocolate!! =) I also enjoyed them very much and they were my first since going GF two weeks ago!! Thank you SO much for this recipe!!
[Reply]
Amy Reply:
June 2nd, 2011 at 9:21 am
@Kelty, Wow! So exciting, huh? Joe loves these pancakes, too. He actually mentioned them last night…they’ll probably make an appearance next week on our menu.
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Pan Blaster
posted on December 26, 2011 at 8:31 am
Pissin’ me off. “1 package” of dry yeast?
Yeah like all packages are equal.
[Reply]
Andrea Reply:
December 26th, 2011 at 11:47 am
@Pan Blaster, The recipe says 7 grams…geez, be nice.
[Reply]
Jenn Edwards Reply:
December 26th, 2011 at 5:42 pm
@Pan Blaster, HUH?
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Ali
posted on October 17, 2012 at 3:35 pm
Hi Amy, I posted these to my FB and will definitely try them soon. I’ve been reading about fermenting and the benefits for Celiac. Do you think the pancakes become probiotic? They sound much tastier than sauerkraut
Is Nathan talking much yet? hugs, Ali
[Reply]
Amy Reply:
October 19th, 2012 at 10:45 pm
@Ali, I doubt they ferment long enough to become probiotic. No, Nate isn’t talking yet. He is moving though. A lot!! His full name is Nathaniel Joseph – Nathaniel was my choice and Joseph is my hubby’s name.
I LOVE sauerkraut. But, yea, these are much tastier.
Hugs!
Amy
[Reply]
Ali Reply:
October 22nd, 2012 at 10:23 am
@Amy, Oh, so sorry to flub his beautiful name. My memory isn’t what it used to be! I’m just learning about fermenting and it sounds like a great way to get our probiotics! hugs back! xx
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Gina
posted on December 7, 2012 at 8:16 am
Can I turn these into buckwheat belgian waffles?
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