Buckwheat Pancakes!

Pancakes! Pancakes! Glorious Pancakes! I almost never make them, but I do love them. I woke up unusually late this morning, so I figured I'd delay the day longer by fixing pancakes. And buckwheat pancakes at that! I found recipe on AllRecipes.com and adapted it to my liking.
I love to make pancakes to suit individual tastes. I made mine with pecans and my friend's with blueberries. I just sprinkle the toppings on top of the pancakes just after pouring the batter on the griddle. Works like a charm.

My pecan buckwheat pancakes with Agave nectar replacing the "maple" syrup. Milk is close by.

Ryan's blueberry pancakes. So simple, healthy, and delicious! Make some for you and your buddies today!

Buckwheat Pancakes

Ingredients:
1 cup buttermilk
1 egg
3 tablespoons butter, melted
3 tablespoons all-purpose flour

3 tablespoons whole wheat flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter

A handful of toppings: berries, nuts, etc.

Directions:
1. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
2. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Sprinkle desired toppings on top of pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Satisfies the appetites of 3 moderate eaters or 2 big eaters.

Gluten Free Thumbprint Cookies

I am totally down with thumbprint cookies. They are both appealing to the eye and to the taste buds. I attempted to make a gluten free thumbprint this evening. I think it was a good shot. I have not had many gluten free cookies, so it's hard for me to tell what is good or meh. I'm going to need some taste testers.

I was perusing the bulk bins at Good Earth in Broadripple and found some awesome gluten free ingredients. I picked up some brown rice flour and some buckwheat flour. Got them home and the experiment began.

I substituted the buckwheat and rice flour for the all purpose wheat flour that I ususally use in our Thumbelinas. I found that the dough was too loose. It needed more flour. I was worried that it would be too floury, so I threw in some powdered sugar, too.

The touch test never fails.

My guess work paid off. This is what the consistency should look like.

I would have prefered using blueberry jam, but there was none to be found in my pantry. Regular, boring, ol' grape had to do.

Here are these earthy looking, gluten free bites. My roommies said that they looked like stone. Yes, slightly. They held up well - no crumbling. The taste - grainy... (Can this be avoided with gluten free cookies?) but not bad. More feedback after some taste testing. Overall, not a bad attempt.