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Thursday, January 23, 2014

whole grain buckwheat pancakes

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.

love, laurie


ma pa camlet said...

This brings back memories. My dad loved buckwheat pancakes with country sausage and my mom would make that on weekends. I have not had buckwheat pancakes since the last time I made them when you guys were home. Comfort foods that brings back memories of when I was little and when you were little. Foods that are expanding the generations.

Unknown said...

I need these. In my life. Right now.

<3 Daryl