Buckwheat Pancakes w/ Mixed Grill

my daily trip to the mailbox is something i always look forward to.  mostly because my husband has all of the bills redirected to his office, which means the only thing i pick up, are magazine subscriptions, junk mail, and gifted cookbooks to review (and/or the odd internet shopping order)

this weeks review cookbook comes courtesy of Donna Washburn & Heather Butt, and their 100 Classic Gluten-Free Comfort Food Recipes. 

as the title describes this book has all of your childhood/adulthood favourites reimagined in gluten-free form with a huge focus on making it taste like the original.  lets be honest, gluten-free or not, food should needs to taste good.  that's essential.

the recipes featured in this book can be enjoyed by everyone - regardless if they have adopted a gluten-free lifestyle.  

today i'm featuring a breakfast that is perfect for Sunday mornings & big family gatherings, or better yet a great simple dinner for when you have a hankering for breakfast at 5pm.

buckwheat pancakes & mixed grill

Buckwheat Pancakes w/ Mixed Grill

ingredients:

mixed grill

8 gluten-free Italian sausages, mild or hot
8 gluten-free bacon slices
4 large green tomatoes, thickly sliced

buckwheat pancakes

1/3 cup buckwheat flour
1/3 cup sorghum flour
2 tablespoons cornstarch
2 teaspoons granulated sugar
1/2 teaspoon xantham gum
2 teaspoon GF baking powder
1 teaspoon baking soda
1/4 salt
1 egg
1 cup buttermilk
1 tablespoon oil

method:

mixed grill: with a fork, prick sausages in several places.  in medium saucepan, add 1/2 to 3/4 inch water and sausages.  cover and cook over low heat for 15 to 20 minutes or internal temperature is reached.

meanwhile, lay bacon slices, not overlapping, in a large deep, cold skillet.  cook over medium low heat, turning when strips begin to curl.  cook, turning frequently, for 7 to 8 minutes or until golden brown and crisp.  place on plate lined with paper towel.  cover with second paper towel and blot.  set aside and keep warm.

heat griddle over medium heat.

drain off any collected fat from bacon, leaving enough fat to just coat the bottom of the skillet.  add cooked sausages and turn frequently to brown evenly.  place on paper towel lined plate.  set aside and keep warm.  add tomatoes to skillet and cook just until beginning to soften, about 3 to 5 minutes.

buckwheat pancakes: meanwhile in large bowl, combine buckwheat flour, sorghum flour, cornstarch, sugar, xantham gum, baking powder, baking soda, salt.  mix well and set aside.

in a bowl, using an electric hand mixer, beat egg, buttermilk and oil until combined.  add dry ingredients and mix until almost smooth with a few lumps remaining.

for each pancake, pour 1/4 cup prepared batter onto lightly greased griddle and cook for about 3 minutes or until bottom is deep golden and top surface wrinkles around edges.  turn and cook for 30 to 60 seconds longer or until bottom is golden.  repeat with remaining batter, lightly greasing griddle between batches, as necessary, wiping off excess.

assembly:  serve 1 sausage, 1 slice of bacon and 1/8 of tomato slices with each pancake.


images & recipes reprinted with permission from Robert Rose