The Atlanta Journal-Constitution
ONE EARED STAG’S BUCKWHEAT PANCAKES
Chef Robert Phalen of One Eared Stag dreams up seasonal variations of the buckwheat pancakes that are the creation of pastry chef Kristia Paz. This fall, the topping is a honey, cinnamon and apple compote.
This gluten-free recipe makes pancakes at least 3/4-inch thick and totally delicious. If you want thinner pancakes, thin the batter a tablespoon of milk at a time until it reaches the consistency you prefer. Thinner pancakes will give you a larger yield.
This is also an easy recipe to cut in half if you’d like to have fewer pancakes. 2 cups buckwheat flour 1 cup rice flour 1 cup cornstarch 1/2 cup granulated sugar 2 teaspoons xanthan gum 2 teaspoons baking powder 1 1/2 teaspoon baking soda 2 cups milk 2 cups buttermilk 4 ounces melted unsalted butter 1/2 cup sour cream 4 eggs 1 tablespoon white vinegar 1 tablespoon vanilla extract Honey, cinnamon, apple compote to
serve with pancakes Heat griddle to 375 degrees. Sift buckwheat flour, rice flour, cornstarch, sugar, xanthan gum, baking powder and baking soda together into a large bowl.
In a medium bowl, whisk together milk, buttermilk, butter, sour cream, eggs, vinegar and vanilla.
Whisk wet ingredients into dry ingredients until combined and smooth.
Lightly grease griddle. Using a 1/2 cup measure, pour batter onto heated griddle. Cook on first side until bubbles pop on the surface and the edges are set, approximately 2 minutes. Then turn and continue cooking until cooked through. Serve immediately with honey, cinnamon and apple compote. Makes: 16 pancakes
Per pancake: 256 calories (percent of calories from fat, 35), 6 grams protein, 36 grams carbohydrates, 2 grams fiber, 10 grams fat (6 grams saturated), 75 milligrams cholesterol, 251 milligrams sodium.