Have you ever tried buckwheat pancakes? Buckwheat is a seed, not a grain, and it grinds into a flour that can be used in place of most wheat flours. These are very hearty pancakes that will keep you full throughout the morning thanks to their high fiber content. Freshly-ground buckwheat flour yields the best results and will have more nutrients than store bought flour.[caption id="attachment_2201" align="alignleft" width="300"] Buckwheat Pancakes[/caption]
1 cup buckwheat flour, ground from hulled buckwheat ("groats")
2 Tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk, reconstituted from powder
2 Tbsp oil of your choice
Warm a greased skillet over medium heat. Mix flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, stir together the egg, milk, and oil. Add liquid ingredients to the flour mixture and stir until combined. Pour batter onto hot skillet, flip pancakes when edges look firm, or after about 1 1/2 minutes. Cook for another minute or so, and then serve warm.
Tips and Notes:
Check the instruction manual on your grain mill to make sure that it can handle buckwheat groats. Most grain mills will be fine.
You can use all buckwheat flour or a mix of buckwheat and all-purpose flours. Adding wheat flour will make the pancakes less dense.
Serve with real maple syrup, powdered sugar, or fresh fruit.
Leftover pancakes can be refrigerated for a few days or frozen for several months.
Contributed by Kate Wilt