Blackberry Farms Griddle Cakes

DSC01660Breakfast will always be my favorite meal of the day; and Sunday, my favorite day of the week for breakfast. Lately, I’ve been taking advantage of the season to enjoy leisurely Sunday mornings and elaborate breakfasts. It won’t be long before my Sunday mornings are reduced to a quick bowl of oatmeal on the run to make the most of spring and summer days. But for now, I’m savoring the cold, windy, icy conditions that leave me stuck inside, forced to endure a seemingly bottomless cup of coffee and stacks of pancakes smothered in real maple syrup.

Last week I tried a recipe for griddle cakes that I found in an issue of Bon Appétit from last spring. A beautiful picture of the griddle cakes actually grace the cover of the magazine. The recipe is from Blackberry Farm, an intimate luxury hotel in the foothills of the Smoky Mountains renowned for it’s pastoral landscape and farm-fresh cuisine. The griddle cakes are gluten-free and incorporate a variety of flours—-oat, buckwheat, and rice. I went to the Co-op to purchase small amounts of each. The only problem was that I labeled my bags with the bin numbers, and not the type of flour inside—which made for an interesting guessing game when it came time to make breakfast.

I loved these griddle cakes. The different flours provide great flavor, and the cornmeal gives the griddle cakes a gritty, cornbread-like texture. They brown nicely while cooking on a skillet, and make for a hearty breakfast.

Blackberry Farms Griddle Cakes (Bon Appétit, May 2013; serves 6)

1 large egg
2 cups buttermilk
1/4 cup pure maple syrup
1 cup gluten-free oat flour
2/3 cup yellow cornmeal
1/3 cup brown rice flour
1/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
Vegetable oil (for skillet)

Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.

Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.

Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.

Category: Kristin's Kitchen Comment »

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