A Bruch Worth Traveling For

Or, at least that's what the May issue of Bon Appetit claims of the Smokey Mountain Griddle Cakes from the Blackberry Farm in Walland, Tennessee.  Although a trip down south would be quite welcome, I think I'd have a hard time justifying a destination to James solely with a breakfast food.  Hence forth, I've taken matters into my own hands and concocted several batches at home to mimic the iconic cakes.  Added bonus, they're loaded with fiber and gluten free [sidebar, when James requests a gluten free option over a traditional option, as has become the case with these griddle cakes, you know they've got to be good].


Griddle Cakes [adapted from Blackberry Farm recipe]

1 large egg
2 cups of buttermilk*
1/4 cup maple syrup
1 cup oat flour
2/3 cup corn meal
1/3 cup brown rice flour
1/3 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 stick unsalted butter, melted

- Preheat griddle on high heat
- In a large bowl, combine all dry ingredients (if any of your flours are coarsely ground, pulse them in a spice grinder or food processor to a fine consistency)
- Whisk together buttermilk, syrup and egg
- Slowly add you wet ingredients to your dry
- Pour in melted butter, whisking simultaneously to avoid clumping
- Ladle onto griddle in 1/2 cup scoops and cook for 3-4 minutes per side before flipping
- Cook until golden brown on both sides, serve immediately or store in the refrigerator for up to 1 week

*If you don't have buttermilk on hand, combine 2 cups of milk with 2 tablespoons of white wine vinegar, stir and allow to sit for 5 minutes.  You can also freeze buttermilk in ice cube trays as to always have it on hand when you need it.