When we receive the latest issue of Bon Appétit magazine a few weeks ago, we knew right away that we wanted to try to make the cover picture that was on there. They had a great recipe from Blackberry Farm, a hotel in Tennessee that offers these incredible cradle cakes. Just the picture alone would make you want to at least give them a try. The recipe is not hard to make, although it has a number of ingredients in it that took me a little while to track down in our location. I can tell you that it certainly worth the effort to put into it to try to find some of the flour that you need.

Blackberry Farm Griddle Cakes

1 large egg
2 cups buttermilk
1/4 cup pure maple syrup
1 cup gluten-free oat flour
2/3 cup yellow cornmeal
1/3 cup brown rice flour
1/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (half stick) butter, melted
Vegetable oil (for skillet)

Whisk the egg, buttermilk and maple syrup in a small bowl. Whisk the oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt together a large bowl. Whisk the buttermilk mixture into the dry ingredients, then whisk in the melted butter until no lumps remain.

Heat a large nonstick or cast-iron skillet over medium heat; lightly brush the pan with oil. Working in batches, pour the batter by one fourth-cupfuls into the skillet. Cook until the bottoms are browned and bubbles begin to form on the top of the griddle cakes, about three minutes. Flip the cakes and cook until the griddle cakes are cooked through, about two minutes longer.

I have to say that these were better than any other pancakes that I have had in a long time. I love the nutty flavor that you got from the cakes themselves. They are a little bit darker in color than what you would normally have from pancakes, but I assume that is due to the different types of flours you were using, such as the brown rice flour and the buckwheat flour. Altogether they create an incredible flavor. You could easily double or triple the ingredients in this recipe and store it so that you have a mixture ready to go with any time. Another great thing about this recipe is that it is gluten-free so you can make it for yourself or others who may have issues with that. We had these for dinner a couple of nights ago and serve them with some links sausage and a little bit of bacon. We also had some syrup and butter and while my picture does not look nearly as nice as the one in the magazine, I sure think it tasted just as good.

That’s it for today. Tomorrow is Mother’s Day and we have dinner planned over here, I’ll be making Chicken Parmesan, Eggplant Parmesan, Sausage and Peppers and a Wilted Spinach Salad with a Warm Bacon Vinaigrette. Check back on Monday and I will see if I can post a couple of the recipes for everyone else to try. Until then, enjoy the rest of your day today, enjoy your meal and have a wonderful Mother’s Day!