Ingredients:
3/4 cup buckwheat flour
1/2 cup whiteflour
1/4 cup flaxseed flour, ground in a spice mill or coffee grinder
1 teaspoons salt
1 3/4 tsp baking powder
2 eggs
3 tablespoons melted butter
1 1/4 cups milk
2 tablespoons molasses
1 cup blueberries
Directions:
Combine dry ingredients in a large bowl. Combine liquid ingredients and slowly add to dry mixture. Stir until moistened. For lighter cakes, let this mixture sit for 1-2 hours. Add blueberries stir gently. Pour batter about 1/4 cup for each cake, into a hot greased skillet. Cook until the tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown the other side. Serve with maple syrup.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
1 comment
I have a similar recipe which I make gluten free (for my celiac husband) by replacing the white wheat flour with a combination of brown rice flour and tapioca starch. And my non-celiac family loves them too.
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