Photo: David Holifield
Blackberry Farm Griddle Cakes
12 ingredients
6 servings
openrecipes
These griddle cakes, served at Blackberry Farm, are made with buckwheat, corn, and oat flours—imparting a nutty flavor and making them a great gluten-free breakfast.
Estimated Nutrition (whole recipe, rough)
1315
Calories
37g
Protein
42g
Fat
193g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large egg
- 2 buttermilk
- 1/4 pure maple syrup
- 1 gluten-free oat flour
- 2/3 yellow cornmeal
- 1/3 brown rice flour
- 1/4 buckwheat flour
- 1 baking powder
- 1 baking soda
- 1 kosher salt
- 1/4 (1/2 stick) unsalted butter, melted
- Vegetable oil (for skillet)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes