Love to eat

Buckwheat Pancakes

Posted: September 26th, 2010 | Author: | Filed under: Everyday | 1 Comment »

Fascinating. Buckwheat is a seed? Not a grain? Yup. It’s also related to rhubarb? Crazy! Plus it’s good for you, especially if you skew towards vegetarianism.  it’s one of the of the few plant-based foods with all nine essential amino acids – the building blocks of protein. No need to add a side of beans to these pancakes.

Buckwheat Pancakes

Adapted from King Arthur Flour: Whole Grain Baking

1 cup whole buckwheat flour
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons molasses
2 tablespoons lemon juice, plus enough milk to make 2 cups (or 2 cups of straight up buttermilk, but who has buttermilk?)
1 tablespoon butter, melted

In a medium bowl, combine the buckwheat and all-purpose flours, baking powder, baking soda, and salt. In a smaller bowl, beat the egg lightly with the molasses. Whisk in the milk and lemon juice mixture and melted butter. Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir the batter swiftly with a few strokes until the dry ingredients are moistened.

On medium to medium low, heat a nonstick or cast iron pan until it’s hot enough that a drop of water sputters across the surface (if using a cast iron pan, brush it lightly with vegetable oil). Spoon batter on to the pan, 1/4 cup at a time. Cook until bubbles begin to form around the edges, 2 to 3 minutes. Flip the pancake and cook for another minute.

Note: The batter is dark colored, so be vigilant as it is difficult to tell if the pancakes are over cooked.

One Comment on “Buckwheat Pancakes”

  1. 1 tinyfete » Blog Archive » Made and Ate This Week said at 11:16 AM on October 2nd, 2010:

    [...] Buckwheat pancakes … the batter reminds me of a dark chocolate milkshake with a healthy dose of coffee grounds, but tastes like nothing of the sort. These are definitely a household favorite. [...]

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