Quite the mouthful, huh?
Oh and the title is pretty long as well I suppose.
But are you understanding the height intentioned by such a chubby description?
These are impressive mountains of buckwheat and gluten free goodness topped with chunks of melty butter and slathered in sticky maple goodness.
Do not underestimate the amount of butter I applied while eating…you may have noticed the word chucks used above where only pictured is but one lovely slab of a chunk.
You see, I was fearful to divulge the complete amount of butter used so I hid equal chunks between layers. If the princess threw a fit about a pea between her mattress layers, she most certainly would ask for heads on spikes Game of Thrones-style with the blocks of butter hidden between her buckwheat pancake layers.
Surely that fairy tale is reserved for the adults. The ones who dream of sleeping on fluffy beds of sugary, maple-y, butter-y bits of heaven.
But there is something about these surprisingly light yet intimidatingly large pancakes that warrants enormous amounts of butter and syrup. Perhaps it’s their nutty buckwheat flavor that begs for a pairing with creamy, fatty butter or perhaps its purely a size thing.
I mean, imagine the jolly green giant with a regular person’s hat on…it’s just out of proportion and utterly insufficient as would be this giant-sized stack ‘o pancakes with normal sized butter and syrup.
These are great for one very hungry person in the morning (or really early morning after a long night of beverage consumption). I worked on creating something that was gluten free but without noticing it to be so. It took a while, but I’m thrilled with the outcome!
They are filling, easy to make and completely satisfying for the gluten free consumer or not. In no way am I advocating healthiness here- but I am advocating irresistible, satisfying and chubby gluten free goodness.
Light in weight but satisfyingly huge in size, these thick monsters satisfy every craving that morning can bring. Topped with jam or syrup and spread with butter, these are a staple for anyone expecting amazing flavors and textures regardless of any wheat dietary needs.
Want a sweet breakfast item that can be grabbed on the fly? Try these bakery-style Honey Potato Cheese Danish pastries!
- 1/4 C buckwheat flour
- 2 T brown rice flour
- 2 T sorghum flour
- 1 T tapioca starch
- 1/2 egg (1 egg whisked thoroughly then halved)
- 1 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp fine sea salt
- 1/4 C well shaken buttermilk + 2 T
- 1/4 C whole milk
- 1 1/2 tsp sugar
- 2 T butter, melted
- 1/2 tsp vanilla
- 1/8 tsp xanthan gum
- 1/2 tsp molasses
- generous amounts of butter for frying the pancakes and for serving
- In a bowl, whisk all the dry ingredients together: flours, starch, baking powder, sugar, cinnamon, salt and xanthan gum.
- Make a well in the middle of the dry ingredients and add the milks, egg, melted butter, vanilla and molasses.
- Stir all the ingredients together until just combined. Allow bowl to sit for 20 min at room temperature. The batter will be thick.
- When 20 min is up, place a large griddle or pan over medium-low heat. Allow it to heat to that temperature. My settings go up to 10 and I was on 4 the whole time. Add some butter to the pan and let it melt (should not be so hot that the butter sizzles and browns- it should melt immediately with bubbles but stay yellow). Carefully pour 1/4 C size dollops on the prepared pan. Batter will not spread too much so if needed, carefully even out the layer, making sure not to spread it out wide too much. We want giant, light pancakes!
- Cook on the first side for 4-5 minutes until a few small bubbles appear on surface and when you peek on the bottom side, it is browned. Flip pancake and cook 3-4 additional minutes.
- Remove and stack up high with butter and syrup-enjoy!