Julia Sherman makes Gluten-Free Buckwheat Groat Pancakes | Play Me a Recipe podcast

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Episode description

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Episode description

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :47) before starting the episode.

1 1/2 cups (270 grams) hulled buckwheat groats

1 teaspoon apple cider vinegar

Dried or dehydrated blueberries (optional)

2 dates, pitted

1/2 cup (120 milliliters) plain full-fat yogurt

1/2 cup (120 milliliters) milk, buttermilk, or almond milk

4 whole large eggs

2 large egg whites

2 ripe bananas

1 teaspoon kosher salt

1/2 teaspoon almond extract

2 teaspoons baking powder

1/2 teaspoon baking soda

Ghee or coconut oil, for cooking

Do ahead
Add the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.

Make the pancakes
If using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.

Preheat the oven to 200°F (90°C) and place a baking sheet inside to keep your pancakes warm.

If your dates are leathery and tough, add them to a small dish and cover with hot water. Set aside for 5 minutes to soften and then discard the water (or add it to your iced tea as a natural sweetener). In a high-speed blender, combine the soaked and rinsed buckwheat, the yogurt, milk, eggs, egg whites, bananas, drained dates, salt, and almond extract and blend until smooth. Add the baking powder and the baking soda and pulse just to combine.

Place a 10-inch (25 cm) cast-iron skillet over medium heat. When the pan is hot, add the ghee or coconut oil and swirl to coat the pan. Pour a ladle full of batter into the pan and reduce the heat to medium. Cook for 2 to 3 minutes, until bubbles form on the surface of the pancake and the batter begins to dry out (if using blueberries, add them to the pancake now). Flip the pancake and cook on the second side until golden brown. Adjust the heat as necessary and use additional ghee as needed to keep your pancakes cooking evenly. Transfer the pancakes to the oven as you go to keep them warm.

Serve with Greek yogurt, whipped ricotta, Macerated Meyer Lemon (page 207), Cacao Buckwheat Granola (page 276), or the labneh whipped cream filling from the banana cream pie (see page 80).

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