I decided to do this video for buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast; I�m trying to cook with more whole grains (see age reference above); and I heard someone say it�s almost impossible to make a great pancake using 100% buckwheat flour.
Conventional pancake wisdom says you need to cut this nutty, earthy flour with regular flour to lighten the texture and taste, but I�m happy to report that�s not true. It took a few days of experimenting, but I was really pleased with how these came out.
As I mentioned in the video, you can probably make this using regular milk, but I highly recommend using the buttermilk. Not only does its natural acidity add a nice tanginess to the flavor, it also reacts with the soda to create bubbles, which really helps the texture.
Sure these are gluten-free, high-fiber, and just generally more nutritious than something made with white flour, but that�s not why you should make them. You should try these because they're just really good pancakes. I hope you give them a try soon. Enjoy!
Ingredient for 8-10 small buckwheat pancakes:
1 cup buckwheat flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cups buttermilk (always shake the container first)
1 large egg
1/4 teaspoon vanilla extract
unsalted butter to grease pan, and top pancakes
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