1. He took off work today to spend some time with me before I leave to go to Guatemala (expect a post dedicated entirely to that next week)
2. He let me sleep in until 10:30
3. He made me breakfast!
Here's the recipe he used to make the pancakes. They turned out great! They were a little different but still yummy. We used agave nectar and honey to top them off. These are gluten free too! Enjoy!
Gluten Free Buckwheat Pancake Recipe
(makes 9 five inch pancakes)
1 cup of buckwheat flour
1/4 tsp. baking soda
2/3tsp. baking powder
pinch of sea salt
1 tablespoon maple syrup
1 1/4 cup of milk
1 tablespoon of butter, plus more butter for cooking
1. In a bowl, whisk together the flour, baking soda, powder and salt. Melt the butter in a small skillet, allow to
2. Crack the egg open, holding over a bowl. Toss the egg yolk between the two shell halves, and let the white fall in to the bowl. Add the egg yolk, maple syrup and butter to the milk, whisk to combine the liquids.
3. Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. Add more milk if the mixture seems to thick. You want it to flow relatively slowly, but easily from a spoon.
4. whisk up the egg white until it is just set and relatively solid. Gently fold this egg white in to the pancake mix until just combined. If you mix too much here then you will loose the fluffiness of the pancakes.
5. Heat up your skillet, and rub the end of a butter stick over the cooking surface. When the butter is hot, pour in a scant 1/4 cup of batter. Cook this over medium heat until holes form in the top of the pancake, and the top looks almost set. Flip the pancake, and cook on this side for 15-30 seconds longer. Remove to a platter
5. Repeat with remaining mix.