Blue Buck Cakes
Yield: 1 Recipe  VG, VN, WF, GF, (DF), EF, (SoF), NS

1 c Blue Cornmeal 1 c Buckwheat Flour 3/4 ts Sea salt (optional) 1 1/2 tb Non-alum baking powder

2 c Milk or soymilk 1 1/2 ts Unrefined Vegetable Oil 1/2 c Blueberries

Mix dry ingredients and liquids separately. Stir mixtures together just until lumps disappear. Pour batter onto hot, oiled griddle, turning once. Serve hot with your favorite sweetener.

"I couldn't find blue cornmeal so I used 1/2 cup regular and 1/2 cup corn flour, but that was too much cornmeal so I suggest 1/4 cup cornmeal and 3/4 cup corn flour. I would also increase the salt to 1 1/4 tsp and the blueberries to 1 cup. These cakes are very good-- quite filling and a great brunch food.

Helen Beaulieu, tester

Winter 2001-2002 Wheat-Free Baking
www.recipenet.org

Back to previous page | Home Page

---

The content on this site should not take the place of advice from your doctor.
Visitors to this site agree to the terms and conditions in the disclaimer.

Send mail to robin@recipenet.org with questions or comments about this web site.
Copyright © 1999-2003 Robin L. Russell Writing & Editing Services
Last modified: April 09, 2002