a large bowl. Mix until the brown sugar is blended into the ingredients. Cut in the butter until the mixture resembles coarse meal.
In a separate bowl using a mixer, beat the eggs until light yellow and thick, about 3 minutes. Add the dry ingredients and beat about 1 minute. Beat in the buttermilk and vanilla until smooth. Fold in the dried banana and dates.
Using a medium scoop, scoop the dough onto the prepared cookie sheets, leaving about 1 inch between each scone. Use a sheet of plastic wrap to gently press and smooth the scones into 1-inch-thick disks. Brush with buttermilk, sprinkle with brown sugar, and bake for 18 to 20 minutes. Serve warm.
The cookies may be reheated. These freeze well.
BREAKFAST AND BRUNCH
Buckwheat Blueberry Pancakes or Waffles
MAKES FOURTEEN TO SIXTEEN 3-INCH PANCAKES
I can’t tell you the number of times I have suffered from Pancake Envy as I watched plates of thick, luscious pancakes going to other tables at restaurant brunches. So I set my sights on coming up with a recipe that not only looked like the beautiful stacks I’d seen but also satisfied my craving. I referred to books of the past, such as Marion Cunningham’s The Breakfast Book and I went to contemporary bakers like Neil Kleinberg who co-authored Clinton St. Baking Company Cookbook with his wife, Dede Lahman. These are the best pancakes I’ve ever eaten. I think my tutors would be proud.
1¾ cups Self-Rising Flour (page 16)
¾ cup buckwheat flour
1 teaspoon baking powder
¼ cup sugar
3 large eggs, separated
1½ cups 2% milk, soy milk, or milk of choice
1 teaspoon vanilla extract
6 tablespoons unsalted butter or non-dairy buttery spread, melted
1 cup fresh blueberries (frozen will not work as well) or bananas, cut into chunks
Maple syrup or blueberry compote for serving, optional
Combine the flour blend, buckwheat flour, baking powder, and sugar in a bowl. In a separate bowl, whisk the egg yolks, milk, vanilla, and butter together to combine. Add the dry ingredients to the wet ingredients and whisk to blend.
In a mixing bowl, beat the whites on high until soft peaks form (when lines begin to form and stay on the surface as you beat the whites). Do not overbeat. Fold half the egg whites into the batter and blend, then fold in the remaining half. Do not blend completely. (You will still see bits of white foam.)
Preheat a non-stick griddle or flat pan to medium-high (350°F to 375°F). Lightly oil the surface. Using a ¼-cup scoop, drop the batter onto the griddle. After the batter has begun to set, sprinkle blueberries or banana pieces over the surface. When the bottom is golden brown, flip the pancakes and cook an addition 3 to 5 minutes or until browned on the other side. Serve with maple syrup, blueberry compote, or enjoy as is.
VARIATION: The batter without fruit makes great waffles. Lightly oil and preheat a waffle iron. Add about ¼ cup batter (just enough to cover the center of the baking surface without spreading to the edges) and cook according to the manufacturer’s instructions.
Tip : Make sure the griddle is fully preheated before using.
Crêpes with Two Fillings
MAKES FIFTEEN TO TWENTY 6-INCH CRÊPES
The trick is to make these very thin so they are pliable and easy to roll. This recipe, with the cheese filling below, is a dead ringer for the blintzes my grandmother made. However, it comes from a basic formula I prepared in French culinary school—made over the gluten-free way!
2 large eggs
¾ cup rice flour
¼ cup tapioca starch/flour
½ teaspoon salt
¼ teaspoon xanthan gum
1 tablespoon sugar (if used for dessert)
1¼ cups milk, soy milk, or rice milk
Whisk together the eggs in a large bowl. In a separate bowl, combine rice flour, tapioca starch, salt, xanthan gum, and sugar, if using. Whisk into the eggs just until moistened. The mixture will be very thick and gloppy.
Add the milk, a little at a time, stirring vigorously until the mixture
In a separate bowl using a mixer, beat the eggs until light yellow and thick, about 3 minutes. Add the dry ingredients and beat about 1 minute. Beat in the buttermilk and vanilla until smooth. Fold in the dried banana and dates.
Using a medium scoop, scoop the dough onto the prepared cookie sheets, leaving about 1 inch between each scone. Use a sheet of plastic wrap to gently press and smooth the scones into 1-inch-thick disks. Brush with buttermilk, sprinkle with brown sugar, and bake for 18 to 20 minutes. Serve warm.
The cookies may be reheated. These freeze well.
BREAKFAST AND BRUNCH
Buckwheat Blueberry Pancakes or Waffles
MAKES FOURTEEN TO SIXTEEN 3-INCH PANCAKES
I can’t tell you the number of times I have suffered from Pancake Envy as I watched plates of thick, luscious pancakes going to other tables at restaurant brunches. So I set my sights on coming up with a recipe that not only looked like the beautiful stacks I’d seen but also satisfied my craving. I referred to books of the past, such as Marion Cunningham’s The Breakfast Book and I went to contemporary bakers like Neil Kleinberg who co-authored Clinton St. Baking Company Cookbook with his wife, Dede Lahman. These are the best pancakes I’ve ever eaten. I think my tutors would be proud.
1¾ cups Self-Rising Flour (page 16)
¾ cup buckwheat flour
1 teaspoon baking powder
¼ cup sugar
3 large eggs, separated
1½ cups 2% milk, soy milk, or milk of choice
1 teaspoon vanilla extract
6 tablespoons unsalted butter or non-dairy buttery spread, melted
1 cup fresh blueberries (frozen will not work as well) or bananas, cut into chunks
Maple syrup or blueberry compote for serving, optional
Combine the flour blend, buckwheat flour, baking powder, and sugar in a bowl. In a separate bowl, whisk the egg yolks, milk, vanilla, and butter together to combine. Add the dry ingredients to the wet ingredients and whisk to blend.
In a mixing bowl, beat the whites on high until soft peaks form (when lines begin to form and stay on the surface as you beat the whites). Do not overbeat. Fold half the egg whites into the batter and blend, then fold in the remaining half. Do not blend completely. (You will still see bits of white foam.)
Preheat a non-stick griddle or flat pan to medium-high (350°F to 375°F). Lightly oil the surface. Using a ¼-cup scoop, drop the batter onto the griddle. After the batter has begun to set, sprinkle blueberries or banana pieces over the surface. When the bottom is golden brown, flip the pancakes and cook an addition 3 to 5 minutes or until browned on the other side. Serve with maple syrup, blueberry compote, or enjoy as is.
VARIATION: The batter without fruit makes great waffles. Lightly oil and preheat a waffle iron. Add about ¼ cup batter (just enough to cover the center of the baking surface without spreading to the edges) and cook according to the manufacturer’s instructions.
Tip : Make sure the griddle is fully preheated before using.
Crêpes with Two Fillings
MAKES FIFTEEN TO TWENTY 6-INCH CRÊPES
The trick is to make these very thin so they are pliable and easy to roll. This recipe, with the cheese filling below, is a dead ringer for the blintzes my grandmother made. However, it comes from a basic formula I prepared in French culinary school—made over the gluten-free way!
2 large eggs
¾ cup rice flour
¼ cup tapioca starch/flour
½ teaspoon salt
¼ teaspoon xanthan gum
1 tablespoon sugar (if used for dessert)
1¼ cups milk, soy milk, or rice milk
Whisk together the eggs in a large bowl. In a separate bowl, combine rice flour, tapioca starch, salt, xanthan gum, and sugar, if using. Whisk into the eggs just until moistened. The mixture will be very thick and gloppy.
Add the milk, a little at a time, stirring vigorously until the mixture
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