Buckwheat Buttermilk Pancakes

Two of my favorite things in one morsel of gluten free splendor. These are a scrumptious way to ease into a weekend morning. Buckwheat has a nutty, earthy character that is particularly wonderful with strawberries (photo). Counter to what the name might suggest, buckwheat has nothing to do with conventional 'wheat' and is naturally gluten free.

If you're not sensitive about gluten, just substitute 1 cup of regular all-purpose flour in place of the brown rice flour. I do think though that the brown rice flour gives these pancakes a delicate sweetness and a tender crumb that is very unique.

Enjoy!

Buckwheat Buttermilk Pancakes:

Yields 12-16, 4" pancakes

1 cup buckwheat flour

1 cup brown rice flour
2 TB sugar

1 TB baking powder

1/2 tsp salt

1/2 tsp quatre epices (or cinnamon)

2 large egss

1 cup low-fat buttermilk

1 cup regular low-fat milk

4 TB unsalted butter, melted

fresh strawberries, thinly sliced, for serving

pure maple syrup, for serving

1) In a large bowl, whisk together the dry ingredients (buckwheat through quatre epices). Make a well in the center and whisk in the wet ingredients (eggs through milk). Once well combined, whisk in the melted butter.

2) Heat a nonstick griddle to medium high. Brush lightly with melted butter. Spoon puddles of pancake batter onto the hot griddle and cook on the first side until bubbles form all over the surface. Flip and cook on the second side until just cooked through, about 1-2 minutes more.

3) Serve warm with fresh sliced strawberries, good butter, and maple syrup.