Pancakes are a regular meal around our house, although usually not for breakfast. You see, we like to linger over our pancakes, and enjoy them with coffee and bacon or eggs. This isn’t the type of meal you can rustle up on a school morning, so we feature them for supper instead. And as a supper, pancakes are very quick to make!
I haven’t eaten buckwheat since I was a kid, so I was thrilled when a friend gave me some groats. Because I knew that buckwheat has a strong flavour, I used half buckwheat and half soft white wheat. Buckwheat also seems to grind up finer, so use the “bread” or “coarse” settings rather than “pastry.”
I was pleased with how these pancakes turned out. Buckwheat does have a distinct flavour and smell, but it gives pancakes a rustic flare and I’m looking forward to experimenting with it more. This recipe is based on my mother’s recipe–a family favourite growing up.
Buckwheat Buttermilk Pancakes
1 1/2 c buckweat flour
1 1/2 c whole wheat flour (red or white)
3 T rapadura/sugar
1 1/2 t baking soda
2 1/2 c buttermilk
3 slightly beaten eggs
2 T melted butter
Mix dry ingredients together. Add buttermilk and eggs. If you prefer thinner pancakes, add more buttermilk. Fold in melted butter. Cook pancakes on a hot griddle. I use a 1/4 measuring cup to pour the pancakes onto the griddle without spilling. Keep each batch in a warm oven until you’re ready to serve.
Since buckwheat is hearty you may want to consider some hearty toppings to match, such as apple butter, peanut butter, or sorghum.
