I just made these 2 ways: Gluten free (as another reviewer suggested) and as stated. PHENOMENAL. I was totally skeptical, but both batches are incredible!! For the original recipe I doubled all the ingredients with a couple minor adjustments: 2 cups buttermilk, 2 eggs, 6 Tbsp butter, 3/4 cup all purpose flour, 3/4 cup buckwheat flour, 1 TBSP. sugar, 1/2 tsp. salt, 1 tsp. baking powder, 1/2 tsp. baking soda, and then for the perfect finishing touch I added a splash of vanilla. I made the batter the night before, but tested it right away to see if I should make a back-up plan for my picky eaters "just in case"...they had a fluffy, light, perfectly balanced flavor right off the bat. YUM. For the gluten free, I sifted 6 Tbsp. buckwheat flour, 3 Tbsp. coconut flour, 3 Tbsp. tapioca flour, 1/4 tsp. xanthan gum, 1 1/2 tsp. sugar, 3/4 tsp. baking powder, scant 1/2 tsp. baking soda, and a just a dash of salt. Then i added in the 3 Tbsp. melted butter, 1 cup buttermilk, and TWO eggs (coconut flour requires the extra egg for binding and leavening purposes) and a splash of vanilla. This made a VERY thick batter, so I just added in buttermilk until it thinned out to the right consistency as I did with my other batch....it took a LOT more buttermilk, which was an experimental gamble for me -- but it paid off! These were amazing!! You could hardly tell the difference between the GF and non-GF batches. I am in love. :) Oh so happy.
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I just made these 2 ways: Gluten free (as another reviewer suggested) and as stated. ...