Two boys decided they don’t like maple syrup. Just when I think I’m getting a handle on the world, a curve ball. I mean, seriously, did you know it was possible to not like maple syrup? I had no idea. But there you go. Some people out there simply don’t like the sugary sweet miracle of sap. a gift from the trees. perfect on everything from pancakes to steak. yep, if i was wealthy i’d eat this stuff on everything (and I’d likely have an entirely new set of health problems).
ah, but you see, because two boys decided they no longer like maple syrup, two adults got to gallop home with a mason jar full of the amber beauty.
and so a test. gluten-free buckwheat pancakes. First we tried a recipe I found online for “Mountain Man” pancakes, because I do loves me some mountain men. Next we tried a recipe e-mailed to me by our friend Melissa. And ding ding ding…Keevil, your pancakes are the winner! Both recipes were delicious, but the Buckwheat-Cornmeal combination tasted the most like the pancakes I have known and loved in the past. They also rose quite fluffy and stayed that way after they were lifted from the pan. Whereas the Mountain Man Pancakes rose and than sunk once removed from the heat. I will hold back on making any correlation between the performance of the pancakes and actual ‘mountain men’.
(i apologize as well to all friends currently living in the mountains. you’ve chosen a charmed life and i am endlessly envious. you know it.)
and here is the recipe shared by Melissa:
3/4 cup buckwheat flour
1/4 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup buttermilk or almond milk
1 Tbsp vegetable oil
1 cup frozen blueberries (optional)
(Only thing I changed with this recipe is I added a tsp of baking soda and I also soured a regular cup of milk with 2 tbsp of vinegar and let it sit for 5 minutes)