Early afternoon Sunday brunch is an unspoken tradition at our house. Whether I prepare a meal or Joe makes a sandwich and I have a big salad, we sit down together and share a meal.
I’m always looking for something I haven’t made before, and especially now that I’m done with my book I’ve been relishing in the time I have to cook other people’s recipes. I happened across Beard On Bread by James Beard in the school library and, well, just couldn’t put it down. If you’ve never read James Beard, I suggest you do. And, if you have read the writings of Mr. Beard then you understand exactly how his words can take you to a place where you can almost smell and taste the food.
So, I whipped up a batch of his yeasted buckwheat pancakes making them gluten-free. They’re mixed the night before and ferment until they’re cooked the next day. They’re light, fluffy, and full rich, buckwheat flavor that James Beard says is the heart of traditional American country fare.
I served them with bacon (for Joe), scrambled eggs, and a fruit salad. We topped the hot cakes with butter and drizzled them with a little warm honey. The slight tang from being fermented paired with the earthy buckwheat, light molasses flavor and a little buttery honey made the pancakes so comforting and fully delicious.
Now that I have the buckwheat pancakes down, I’m going to try this with other flours. I’m thinking quinoa (tried it…too strong with 100% quinoa flour), millet, sorghum, and maybe I’ll even try soaking some oatmeal, flax, or chia.
What’s your favorite way to make pancakes? Got a great recipe posted? Share you link in the comments below.
After you share your best pancake recipe, stop by She Let Them Eat Cake. My friend, Maggie, adopted me for this month’s Adopt a Gluten-Free Blogger and she made a vegan (eggless) version of my Perfect Bread. It looks divine.