Monday, May 9, 2011

Buckwheat Pancakes



Until about a month ago, I had never used buckwheat flour. Now it is my new favorite thing. These buckwheat pancakes are out of this world and according to what I have read on the internet, pretty healthy for you compared to regular flour pancakes. Try them and let me know what you think.

I want you to send me all your buckwheat recipes please! I purchased a huge amount of it and I have to ‘get through it!’ Can you help?

I also need some new rhubarb recipes…. Here is the rhubarb patch right under my deck…. It gets monster size in about 1 month and all I ever make is pie. pie. pie. pie….. something new this year would be great. Can you help?

Rhubarb Cam - April 4


Rhubarb Cam - April 12





Rhubarb Cam - April 15



Rhubarb Cam - April 25


Rhubarb Cam - April 30. This one has a cute little dog in it! 

Third request: anyone out there use ground coriander in anything? Coriander is my May Spice Rack Challenge and I feel a little stumped…. Came across a Coriander Bread that looks interesting and also a Coriander Chicken…. I think I can do better though. Can you help?



Here’s what you need:
Vegetable oil for the pan
¾ C buckwheat flour
¾ C all-purpose flour
3 T sugar
½ t salt
1 t baking soda
3 T melted butter
1 egg
2 C butter milk (as you can see, I use powdered buttermilk. The result is great and the convenience is unbeatable – no need to run-to-the-grocery-store-for-one-item. The only change in method is that you add the dry buttermilk to the dry ingredients and 2 C water to the wet ingredients.)

Here’s what you do:
Whisk the dry ingredients together and set aside. You can see the powdered buttermilk in the photo. Whish the wet ingredients together and pour slowly to dry mixture. Do not overmix!

Fry gently in a small amount of vegetable oil. Today we had our pancakes with bananas and syrup. Really great way to start the day! 

(printable recipe)


3 comments:

  1. I haven't cooked with buckwheat flour before. How does its flavor compare to all-purpose flour? You've piqued my interest.

    ReplyDelete
  2. It was surprisingly tender and had a nutty taste. I am not sure you can swap it for regular flour in baking.... anybody know?

    ReplyDelete
  3. I've never cooked w/buckwheat flour before, but you've made me curious to try! I've also never had rhubarb...it's very sour, yes? I know that corriander is a prominent spice in Mexican food and curry powder. I think it's related to cilantro...

    ReplyDelete

Thanks for stopping by my Living Cookbook! I appreciate each and every comment!

There was an error in this gadget