Never mind that President Donald Trump just zeroed out the agency I work for in his proposed federal budget. (I work for the Sea Grant Program under NOAA.) I realized I haven’t shared a recipe lately. Here’s a wheat- and corn-free version of blueberry buttermilk pancakes. I’d much rather think about them than Donald Trump’s budget.
If I let The Donald freak me out too much, he wins. I won’t let him win. But I will tell my friends to write their congressional representatives, and I’m sure I’ll blog more about this situation later. (Oh lucky readers, you!) In the meantime, I’ll cook some luscious pancakes in the sunshine on a weekend morning.
This recipe makes a lot of pancakes – enough for 4-6 people. If you’re sensitive to wheat, make sure to use vanilla extract that contains no grain alcohol. I make mine by soaking several vanilla beans in a bottle of potato vodka for a few weeks. For the gluten-free flour mix, I use Bob’s Red Mill all-purpose gluten-free baking flour.
And if you’re sensitive to corn products, make sure the buttermilk you buy doesn’t have a lot of extra ingredients added to it (like “natural flavor,” which can be secret code for corn syrup). Also, don’t use table salt. It usually has cornstarch added to it to make it flow more smoothly. Use sea salt instead.
Blueberry Buttermilk Pancakes
2 cups buttermilk
4 T canola oil
1 cup rice flour
1-1/4 cups gluten-free flour mix
2 T cane sugar
½ t cream of tartar
1 t baking soda
1 t sea salt
1 t vanilla
1+ cup blueberries
Whisk eggs. Add remaining ingredients (except blueberries) in the order listed and whisk until smooth. Stir in blueberries.
Pour batter onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles, but before the bubbles break. Bake other side until golden brown.