Gluten-Free Buttermilk Pancakes

01Method

1. 1

   In a mixing bowl, combine the brown rice flour, gluten-free all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda. In a separate bowl, whisk together three-quarters of the buttermilk, the egg yolks, and oil. Stir the dry mixture into the wet ingredients until just incorporated — avoid overworking the batter.

2. 2

   Using a clean glass or metal bowl, beat the egg whites until soft peaks form. Gently fold them into the batter. The consistency should resemble tomato soup; if too thick, incorporate the remaining buttermilk gradually, allowing 45 seconds to 1 minute between additions for the gluten-free flours to absorb the liquid.

3. 3

   Lightly oil a griddle and heat over medium. Pour the batter in roughly quarter-cup portions. Cook until bubbles appear on the surface and the tops look slightly dry, about 3 to 4 minutes, then flip and cook the other side until golden, 2 to 3 minutes. Continue with the rest of the batter.

4. 4

   Serve immediately while hot, or allow to cool completely before storing in the freezer.