My husband is the breakfast maker, the baker, the recipe follower. I’m waaaaay more savory and cook-by-the-seat-of-my-pants. We balance.
Last month the owner of Butterly Gluten Free Flour reached out to me to see if I’d be interested in trying out their flours. Um… YES PLEASE! They were so generous to send us a box each of their Gluten Free Flour and their Gluten Free Bread Flour.
C and I have been discussing/dreaming which recipes to try them out on and after SEVERAL attempts at putting ALL the cookbooks back on the shelves. Should our first attempt be savory? sweet? breakfast? pizza? bread???
oh the options.
C threw all that out the window this weekend and decided to take a crack at making buttermilk waffles using the Butterly Gluten Free Flour.
They were DELICIOUS. Crispy edges, soft interior, held up to kids eating them with their hands, to being drenched in syrup….
Honestly, I never would’ve known they were gluten free. This recipe makes a dense waffle – probably because it’s meant for pancakes. But…well, potato potato.
They were REALLY GOOD – and I’m so glad C made extra so we can keep eating them all week long . Yum Yum!
Buttermilk Pancakes (even though we actually made Waffles)
Adapted from Guy Fieri’s Diners, Drive-ins and Dives
Printable Recipe HERE
3 Cups All-Purpose Flour (We used Butterfly Gluten Free All Purpose Flour)
1 Tbsp + 1 tsp Baking Powder
2 tsps Sugar
1 tsp Baking Soda
1 tsp Kosher Salt
1 Quart Buttermilk
2 Eggs, beaten
6 Tbsps (3/4 stick) Unsalted Butter, melted
Vegetable Oil or Butter for the griddle
- Whisk dry ingredients together in a medium bowl. In a large bowl, whisk the buttermilk with the eggs, then whisk in the dry mix. Whisk in the melted butter.
- Heat a stovetop griddle over medium heat, or turn on your waffle maker to medium high. Brush with oil or add some butter and melt. Ladle about 1/4 Cup of the batter onto the griddle/waffle maker. If using griddle – leave space for the pancake to spread out. If making pancakes – flip them when bubbles break the surface and cook until golden brown on the second side, adjusting the heat as necessary to keep them from browning too quickly.
If you’re nervous about trying to delve into the world of Gluten-Free baking, test the waters with a simple flour swap – Butterfly Gluten Free Flour. I think you’ll enjoy it without noticing a difference!
Check out their Facebook page: https://www.facebook.com/ButterflyGlutenFree/