Buckwheat sweet potato pancakes

Tonight's project was pancakes. So Sweet Potato pancakes it was.  They came out so well I had to post them to facebook and now I want to remember the recipe (more or less). So I took one rather large sweet potato and diced it up small. Cooked it until it was tender and allowed it to cool.  Then put it in the blender with two eggs, maybe a half cup of half and half, a couple tablespoons of sorghum and blended it together. Then added a half cup of buckwheat flour and a half cup of Bob's Mill one to one gluten free flour, a half teaspoon of salt and 2 teaspoons of baking powder. Blended it all together to make a nice pancake dough. Fried the pancakes at medium low temperature skillet in coconut oil.

I served them with a sauce of fried apples, sausage, butter and maple syrup.  

More about scones

Our pastor, Theda McBryde (Bethlehem Presbyterian Church), has asked for my scone recipe. If you're looking for a basic scone recipe you can go to my blog About Scones. And then come back here for the modifications!!

My recipes evolve over time. Generally speaking, I find a recipe I like and use it until it seems second nature. Then I basically use it, but I change it to accommodate the ingredients I have on hand, or some particular flavor I'm craving. So, what I'm saying is that my recipes are not firm ... they are more like guidelines. 

When I started using gluten free flour the scones came out pretty crumbly.  (Sometimes they still do!) I found the recipe for biscuits on the Bob's Mill 1 to 1 gluten free flour and tried that for scones. It worked well enough I have gone to using it as my guideline. (Now I can't find it.) So, basic ingredients:

2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 stick butter
2 eggs
1/2 cup buttermilk
1/4 cup sugar (optional)

Work the butter into the dry ingredients until it resembles cornmeal. To facilitate this process cut the butter in to 1/4" cubes before added it to the dry ingredients. You can also use frozen butter and grate it into the flour.

Thoroughly combine the eggs, buttermilk, and sugar. Add to the dry ingredients and mix. You can use your hands for this, but it will be sticky and you'll need to get it off your hands for the next step.

The Bob's Mill recipe gives a complicated method of using plastic wrap to handle the dough. My method follows:

Flour your hand so you can get half the dough in sort of a clump.

Transfer to a floured board and knead it a bit but not too much. Shape it into a circle about an inch thick. Using a floured knife, cut it into sixths or eighths, transfer to un-greased cookie sheet. Do the same with the remaining dough. Bake at 400 degrees for 20 minutes.

I use sorghum instead of sugar. I use oat flour, buckwheat flour, or sorghum flour - usually half and half with the 1 to 1 flour. Different flours result in different flavor and texture. Sometimes I use sweet cream or half and half instead of buttermilk since I don't always have buttermilk. Then I would leave out the baking soda, and maybe use a bit more baking powder.  I think you could use applesauce instead of eggs and still get a nice scone.

I'm not precise with my measuring, and sometimes I need to add more flour or more liquid.