Our daughter has been avoiding wheat for the past 6 months or so, having discovered that her skin clears up nicely when she does. But, as many of you know,coming up with gluten free recipes can be a challenge. This recipe was an immediate winner with the whole family, husband included.
We have always added a little bit of buckwheat – really only a handful – to our pancake batter, milling it fresh in our Nutrimill. But this recipe is made entirely from buckwheat flour, lightened by an overnight soaking in yogurt or buttermilk, and by beating the egg whites until they’re stiff.
Since this batter is so light, it works well in a waffle maker too.
Here’s the recipe that feeds our
family of 7.
4 cups of buckwheat flour
4 cups of buttermilk, yogurt, or kefir
2 tsp. baking soda
pinch of sea salt
2 tablespoons maple syrup
4 tablespoons of butter, plus more butter for cooking
10 eggs, separated
In a bowl, mix together the flour and yogurt, buttermilk, or kefir and leave it out in a covered bowl overnight.
In the morning, melt the butter in a small pan and allow it to cool.
Separate the eggs, being careful not to get any of the yolk into the whites. Then beat the egg whites until they’re stiff.
You want to add the baking soda to the flour/yogurt mixture carefully so you get the best rise, so what I do is combine the melted butter, egg yokes, and baking soda, salt, and maple syrup and add this mixture to the flour mixture at the same time I add the egg whites. This way, the whole thing can be stirred once. Gently fold all the ingredients together. Then ladle onto a hot, buttered griddle; flipping each pancake once after it becomes bubbly.
Serve with plenty of butter and maple syrup!