Serves: 4
If they like it, it serves 4 otherwise
Preparation time:
10 minutes Cooking time: 15 minutes
Totaltime:
25 minutes Additional info: Makes about 8 pancakes
An interesting mix for whole-grain gluten-free flour mix is on this site:
http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/
Ingredients
- 7 ounces (by weight) whole-grain gluten-free flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
Preparation
- Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.