I have a slight obsession with Blackberry Farm.
And by slight I mean I own both of their cookbooks (at one point I had two copies of The Foothills Cuisine), and daydream regularly about living there. Oh, and they also recently did a beautiful spread-and are selling their homemade goodies-with Williams Sonoma. Which makes my food wanderlust even worse.
Located in the gorgeously green foothills of the Appalachian Mountains, Blackberry Farm is a foodie’s dream. Fueled by an on-location organic garden and supplied by their own sheep’s (as in, their own pasture full of) cheese, happy diners head back to their customized cabins at the end of a glorious day of eating to rest under the cool mountain stars, only to awake and do it all over again. Or at least, this is what I hear.**
**I did once drive to Blackberry Farms, illegally enter the gates, and scope out their dining room. I stayed under the radar until I attempted to drive my four-door sedan down a road clearly intended for a guests-only golf cart. I also may or may not have hit a large stump in my flustered attempt to back out of the tiny driveway.
I digress.
These Blackberry Farm recipe pancakes graced the cover of Bon Appetit, and I was immediately whisked away by an image of myself in a rocking chair, overlooking the green scape of the farms, while a gentle gardener served me a plate of steaming pancakes that were gently releasing their heavenly aroma into the air.
Reality returned, and I decided that the first step toward the dream would be actually cooking them. And in true LuvCooks style, when I made this recipe it was in the middle of a sweltering summer in the south and our syrup options did not include gracefully picking through the blackberries outside in the garden soil. Instead, I braved the 90+degree heat and nabbed some late-summer peaches from a local farmer’s market.
Below are the most delicious gluten-free pancakes you have ever tasted. And the most outstanding peach syrup I’ve ever had. Even if you aren’t eating them on top of a mountain, it will still feel peachy-keen.:)
Blackberry Farm Griddle Cakes (This recipe and its instructions are taken from bonappetit.com)
What You Will Need
- 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 (1/2 stick) unsalted butter, melted
- Vegetable oil (for skillet)
What You Will Do*
- Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
- Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
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Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.
*My incredible, gluten-free chef friend Annie cooked these pancakes, and they turned out beautifully. This batter is a bit thinner than your usual pancake batter, so just make sure you watch them since they cook a bit more quickly than normal.
LuvCooks Cinnamon-Peach Syrup
What You Will Need
- 1 cup water
- 1/4 cup honey
- 1 cup sugar
- 3 peaches, skinned and cut into 1/2 inch slices
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
What You Will Do
1. Bring water, honey, and sugar to a boil.
2. Add the peaches, vanilla extract, and cinnamon, and let the mixture return to a boil.
3. Turn the heat back down to low and simmer until the peaches are soft, or about 15 mintues.
4. Continue to let the mixture simmer at medium to medium-low until it gets about the consistency you want. I watched mine for about 45 more minutes and had to head out to feed some hungry pancake eaters, so mine was a bit thinner. It was delicious, but if you like a thicker syrup, try to avert the hunger pangs by letting it cook for a bit longer.