I’d bought some buttermilk for another purpose. Most of the bottle was left over – why can’t they sell these things in quantities single folks would actually USE? It’s not like we singles are non-existent or rare, you know?
Buckwheat isn’t really wheat – so it is gluten-free. I’ve always liked the taste of buckwheat, so finding a recipe where I did not need to use some other, often tasteless, flour was wonderful.
Buckwheat (Fagopyrum esculentum) is related to rhubarb, and comes from the plant’s seeds, and so isn’t a true grain. It contains all eight essential amino acids, and, depending on your source, comes in a sizable amount of total protein. It contains more fiber than oatmeal per serving, and some studies indicate a positive role in maintaining proper blood sugar, healthy levels of LDL, and a goodly amount of dietary manganese (Buckwheat).
This recipe contains no other grains nor pseudo-grains.
Prep Time: 10 minutes
Cook Time: 10 minutes per skillet load
Rest Time: Not needed, but if you are making a lot and want everyone to eat together, cover and put them in a warming tray, or set the oven temp as low as possible, and keep them there until ready.
Serves: 3-4 people, depending on sides.
Leftovers? Not after cooking, but you can reserve extra batter for a couple of days.
Buckwheat Buttermilk Pancakes
- 1 cup buckwheat flour
- 1 tablespoon sugar (I used a little less, and I used organic coconut cane sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.25 cups buttermilk, shaken
- 1 large egg
- 1/2 teaspoon vanilla extract
- optional 1/4 cup of blueberries, cranberries (pre-steam these), strawberries (chopped), or banana (sliced and chopped).
- Butter, for the cooking oil
- Your choice of toppings. (I went with butter and a splash of real maple syrup)
Mix together by hand all the dry stuff in a large bowl.
Mix together by hand all the wet ingredients in a smaller bowl.
Add wet to dry, and mix that by hand, leaving some lumps. If adding fruit, add this in now.
Heat your skillet and when the butter or other oil you add to the skillet is hot – before the butter browns – add batter. I tend to like small pancakes as I find them easier to control. Flip when you start to see bubbles. Cook for another 2-4 minutes, checking to make sure the bottom side isn’t burning. A nice tan works fine.
Serve. Add toppings of your choice. I bring my butter to room temperature ahead of time, and I prefer to use that. As a New Englander, I like real maple syrup, but since I am NOT a sweet tooth, especially at breakfast, I just drizzle on enough for a bit of that maple taste. I do NOT bother with “flavored corn syrup”!
The below link takes you to my inspiration for this. I followed the pancake portion of the recipe pretty closely.
Buckwheat Buttermilk Pancake recipe, from Cookie + Kate.
If you like some sides for breakfast with this, serve with with home-made pork sausage patties, or some quality plain yogurt to which you might add your own fruit. Or just a big bowl of fresh berries!
A note about organic coconut cane sugar: I bought my bag over two years ago. (I may be close to needing to purchase a new one…) The remainder has YET to harden in the bag. Something to endear it to us who seldom use this ingredient.
Shared on this Holiday Weekend with Real Food Fridays.
And with Fiesta Friday !
There are a lot of holiday recipes at both those sites, and don’t forget, that the above pancakes may make a wonderful Christmas or Hanukkah brunch idea.