when i was younger, my mom used to make buckwheat pancakes. i always loved the flavor of them. they seemed so earthy and so healthy. they were such a treat, and i often think about them.
every time i walk though the health food section of our local grocery store, i always stop to look at the buckwheat flour. i typically leave it on the shelf since it is so expensive, but on one of our recent trips to the grocery store, i finally decided to buy a bag. there are many brands of buckwheat flour, but i picked up bob's red mill organic whole grain buckwheat flour. i couldn't wait to get home and make pancakes with it.
as soon as i bit into these pancakes, i was taken right back to my childhood. they have a deep, almost nutty flavor, and they are so good.
instead of being heavy and cakey, these pancakes are light and thin. they have a great consistency, and they absorb maple syrup and like a sponge.
we served our pancakes with honey and maple syrup, but they would be great with strawberries on top too! i can't wait to make these pancakes again.
whole grain buckwheat pancakes
prep time: 5 minutes
cooking time: 10-15 minutes
yields: 2-3 servings
adapted from pancakes
1/2 cup whole grain buckwheat flour
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1/2 teaspoon pure vanilla extract
in a medium bowl, combine the buckwheat flour, all-purpose flour, sugar, baking powder, and baking soda. in a separate bowl, whisk together the buttermilk, egg, and vanilla. add the wet ingredients to the dry ingredients and whisk until combined.
heat a lightly buttered griddle or frying pan on medium heat. pour 3 tablespoons of batter onto the griddle for each pancake. cook for 2-3 minutes, until small bubbles begin to form. flip the pancakes when they start to bubble, then cook for 2-3 minutes, until they are golden brown and cooked throughout. once cooked, transfer the pancakes to a baking sheet and keep them in a warm oven while you cook the remaining pancake batter. serve warm with honey and/or maple syrup.