Blackberry Buckwheat Pancakes GF

 

1 cup buckwheat flour (GF, there is no wheat despite the name)
1/2 cup gluten free 1:1 flour
3/4 tsp baking soda
1 tbs sugar
1/2 tsp fine sea salt
1 large egg beaten, room temperature
1-2/3 cups buttermilk, room temperature
1 tsp pure vanilla extract
4 tbs melted butter
more butter for bottom of pan

When Gary and I were first married our home in the mountains of California had wild blackberry plants. On the weekend when we were both home, Gary would go out and pick the blackberries and I'd make up the batter for buckwheat pancakes. To that batter I'd add the blackberries to the dry ingredients but with this gluten free batter I am hand placing the blackberries after I put the pancake in the pan. The batter is real thick despite adding extra buttermilk. When placing the batter in the pan, use about 1/3 cup since the batter puffs up and spreads out. Next time I will use half buckwheat flour and half 1:1 flour which would be 3/4 buckwheat and 3/4 gluten free 1:1 flour. The pancakes are quite dense; despite that, they are real tasty. These pancakes which will stick to your ribs all morning long.

Whisk together the dry ingredients. In a separate bowl beat the egg and whisk in the buttermilk and vanilla. Add the wet ingredients to the dry and stir till blended. Last add the melted butter to the batter. Let batter sit for about 15 minutes, stir batter again. Add a bit of butter to the pan on medium low heat, and place the batter in 1/3 cup increments to the pan. Place the blackberries into the top of each pancake and press down slightly. Wait till top batter starts to get air bubbles popping up before turning over the pancakes.

The pancakes look very dark on the plate but they are a medium brown.
Serve with a pat of butter and some real maple syrup.
Enjoy !