Saturday Dinette’s Gluten- Free Buckwheat Pancakes with Warm Maple Butter
1
- Makes3-5 servings
This pancake recipe from chef Suzanne Barr, former owner of Saturday Dinette in Toronto, is a filling and delicious gluten-free pancake alternative.
Warm Maple Butter
2 cups maple syrup
2 cups cold unsalted butter, cut into small pieces
1/2 tsp kosher salt
Pancakes
2 1/2 cups buckwheat flour
2 cups brown rice flour
1/2 cup granulated sugar
4 tsp baking powder
4 tsp baking soda
1 tbsp kosher salt
4 large eggs
2.5 cups 3.25% milk
1.25 cups sour cream
Instructions
Maple Butter: Pour maple syrup into a small saucepan set over medium-high. Bring to a boil, and then remove from heat before it boils over. Whisking vigorously, gradually add cold butter and 1⁄2 tsp kosher salt. Mixture will begin to thicken when all the butter is added. Set aside.
Pancakes: Sift flours, sugar, baking powder, baking soda and 1 tbsp kosher salt into a large bowl. Stir to combine.
Stir eggs, milk and sour cream in a medium bowl un- til combined. Using a spatula, gradually stir egg mixture into flour mixture until just combined. Do not overmix.
Heat a non-stick frying pan over medium-high. Add 2 tbsp batter to pan. Cook until bottom is golden-brown, and then flip and repeat. Transfer to a plate. Repeat with remaining batter.
Serve pancakes with Warm Maple Butter. Leftover butter can be refrigerated for 1 week.