I have had a fixation on buckwheat pancakes for as long as I can remember but, for most of my life, buckwheat was a rare delicacy. It was just a few years ago that buckwheat became more readily available and I was able to start indulging my craving for buckwheat on a regular basis. Last year, I grew some buckwheat of my own, but ended up saving the seeds to plant again this year.
Needless to say, I was thrilled to discover To Your Health Sprouted Flour Co. offers organic sprouted whole grain buckwheat flour and that it’s available at Freshfully in Birmingham. To Your Health Sprouted Flour Co. is an Alabama farm that offers a variety of sprouted whole grains, including the USDA Organic certified buckwheat flour.
Now, about every two weeks I’m making a batch of buckwheat pancakes. Scroll down for my recipe for making buckwheat pancakes.
In case you didn’t know, buckwheat is gluten-free, which is an added benefit for anyone who’s needs or wants to avoid or minimize exposure to wheat gluten. Buckwheat is actually a fruit in the rhubarb family. The George Mateljan Foundation website, World’s Healthiest Foods provides this great documentation and summary of the health benefits of buckwheat.
Last year, I grew buckwheat for the first time to help rebuild the soil at Shine Springs Farm. This year, I’ll be planting more buckwheat in waves, to help rebuild the soil and provide a great source of pollen and nectar for the new honeybee hives at the farm.
Here’s how I make buckwheat pancakes:
- One cup of buckwheat flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 tablespoon sugar (sometimes I omit the sugar, so it’s optional)
- 1 tablespoon melted butter
- 1 egg
- Approximately 2/3 – 3/4 cup of buttermilk or regular milk (sometimes I mix, sometimes I use whichever I have on hand)
This recipe makes about 9 pancakes at a 5-6″ diameter size. You can double it for a family-size breakfast.
Step One: Combine the dry ingredients in a mixing bowl.
Step Two: Add egg, melted butter and milk or buttermilk and stir to make a runny batter. I don’t really measure, I just pour in about 1/2 to 2/3s a cup and add until I get to a consistency that’s similar to cake mix batter. If I overdo the liquid, I’ll add a tablespoon of buckwheat at a time to get it right. If you’re using buttermilk, you’ll see lots of air bubbles from the carbonation of the soda/buttermilk.
Step Three: Lightly grease a griddle or skillet with butter (about 1/2 tsp for each pancake) and cook on low for a minute or so on each side, depending on how hot you have the griddle. When you see air bubbles forming on the uncooked side, it’s time to flip the pancake.
Since I don’t have a griddle, I cook my pancakes one at a time. I used to make them smaller and do two at a time, but I decided they look prettier when I cook them one at a time. The batter doesn’t run together.
I like to serve the buckwheat pancakes with fresh fruit and either honey or real maple syrup. And a large glass of milk from Working Cows Dairy.