This recipe is adapted from one by Nantucket’s Sarah Leah Chase. Nutty flavors combine to create hearty delicious pancakes. Butter grated into the batter makes the cakes extra special. Serve ’em with blueberry jam or maple syrup. In years past we gave the recipe and a quart of L.L. Bean Maple Syrup (ships anywhere in the country for free: excellent value!) to the boys’ teachers at the end of the school year. Last weekend it was warm enough to cook a batch outside!
MAINE ISLAND PANCAKES
2/3 Cup Buckwheat Flour
2/3 Cup Sorghum Flour
2/3 Cup Brown Rice Flour
2/3 Cup GF Whole Grain Oats (ground to flour.)
2/3 Cup Yellow Corn Meal
1/3 Cup Almond Flour (remember you can grind your own in a coffee mill!)
1/3 Cup Flaxseed Meal (ditto!)
4 Teaspoons baking powder
2 Teaspoons baking soda
1 ½ Teaspoons salt
¾ cup cold butter, coarsely grated
3 cups Buttermilk
4 large eggs
1/3 cup honey or molasses (depends on your flavor direction.)
- Combine all the dry ingredients in a large mixing bowl; whisk to blend.
- Grate the butter over the (flours), and blend in using two forks, a pastry knife, or your fingers.
- Measure the buttermilk and syrup into a 4-cup glass measuring cup, add the four eggs and whisk to blend.
- Add the wet ingredients to the dry ingredients; stir to blend, and let rest for 5 minutes.
- Cook over a medium heat, flipping when bubbles appear, and serve immediately.
Serves 10-12. The recipe is easily halved. Leftover batter may be stored covered in a glass container in the refrigerator for 2-3 days.