Lyra's comments

"I just made a gluten free version of these with bobs mill all purpose flour plus 1/4 cup buckwheat flour. I often need more gluten free flours because it's the gluten that expands and soaks up a lot of moisture in batters made with wheat flour. They were really delicious! I ate them with a bit of kimchi (made from your kimchi recipe) as relish and a bit of mayonnaise. The kimchi and mayo was perfect on them. Yum!"
in Kale Pancakes — Nov/14