Bette Hagman: Buckwheat Pancake recipe review

[Guest guest]

I just made Bette Hagman's Buckwheat Pancake Recipe from The Gluten

Free Gourmet Cooks Comfort Foods- and it was incredible! It was the

first time I had baked with buckwheat flour (from Bob's Red Mill, GF).

I like the flavor in general, so I was excited. My non-celiac DH

doesn't care for Buckwheat Pancakes in general, so he was less excited

to try them than I was. However- they turned out great! The batter was

runny at first, but thickened a bit with time. Also, the whipped egg

whites you add into the batter, while time consuming, are well worth

it. They make the batter really light and contribute (I think) to

happy little air bubbles in the finished pancake. They were difficult

to shape into attractive circles- I made a lot of distorted oval type

pancakes, but perhaps if I had added more featherlight mix to thicken

it, they would have been easier to shape. I used powdered buttermilk

because I never have fresh on hand. :)I did not add almonds to the

recipe, but they were very good with margarine and maple syrup. Even

DH said they were very good (considering they were buckwheat). He

would give them an 8-9/10 and I would give them a 9/10. A yummy

breakfast, and a nice change from the usual.