Gluten-Free Buckwheat Blueberry Pancakes
By America's Test KitchenPublished on May 24, 2019
Time
1 hour
Yield
Makes sixteen 3-inch pancakes; Serves 6
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour blend, buckwheat flour, baking powder, salt, and cinnamon together in large bowl. In separate bowl, whisk milk, egg yolks, melted butter, and honey until combined.
- Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.
- Whisk milk mixture into flour mixture until batter has thickened and no lumps remain, about 1 minute. Gently fold in whipped egg whites until just combined and few streaks remain.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering, 3 to 5 minutes. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1/4 cup batter per pancake, portion batter into skillet and sprinkle 1 tablespoon blueberries over each pancake. Cook until bottoms of pancakes are brown and top surfaces start to bubble, 2 to 3 minutes. Flip pancakes and cook until second side has browned, 1 to 2 minutes longer. Serve immediately or transfer pancakes to wire rack in preheated oven (don’t overlap). Repeat with remaining batter, using remaining oil as necessary.
Time
1 hourYield
Makes sixteen 3-inch pancakes; Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Naturally gluten-free buckwheat flour is the main ingredient in Russian blini and can be used to make hearty, slightly savory American-style pancakes. We started with our Gluten-Free Buttermilk Pancakes recipe and then figured out how to add buckwheat. Buckwheat has an assertive flavor, so we knew that substituting just a few ounces for some of the gluten-free flour blend in our original pancake recipe would provide the nutty, slightly earthy flavor we were after without going overboard. Because buckwheat flour is slightly heavier than our gluten-free flour blend (think wheat flour compared to all-purpose), it was no surprise that our first batch of pancakes cooked up flat and gummy. Adding an extra whipped egg white to the batter gave our pancakes the proper rise. The tang of the buttermilk in our original recipe competed with the flavor of the buckwheat, so we swapped it out for whole milk (and dropped the baking soda because it worked in tandem with the buttermilk). Sweeter, more complexly flavored honey in lieu of granulated sugar, plus a pinch of cinnamon, helped to balance and round out the flavors.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour blend, buckwheat flour, baking powder, salt, and cinnamon together in large bowl. In separate bowl, whisk milk, egg yolks, melted butter, and honey until combined.
- Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.
- Whisk milk mixture into flour mixture until batter has thickened and no lumps remain, about 1 minute. Gently fold in whipped egg whites until just combined and few streaks remain.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering, 3 to 5 minutes. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1/4 cup batter per pancake, portion batter into skillet and sprinkle 1 tablespoon blueberries over each pancake. Cook until bottoms of pancakes are brown and top surfaces start to bubble, 2 to 3 minutes. Flip pancakes and cook until second side has browned, 1 to 2 minutes longer. Serve immediately or transfer pancakes to wire rack in preheated oven (don’t overlap). Repeat with remaining batter, using remaining oil as necessary.
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