If you've never sat down to a big plate of buckwheat pancakes, you're really missing out. Flavorful and nutritious, these pancakes are a great way to start your day.
But what is buckwheat, exactly? Buckwheat is not actually a type of wheat at all. In fact, is not even a grain. Buckwheat flour is ground from the seed-like fruit of the buckwheat plant. When cooking and baking with buckwheat flour, it is important to remember that it cannot be used in place of other flours, as it does not contain gluten, and thus with not give your finished product the fluffy texture you get from wheat flour.
However, when added to baked goods containing wheat flour, it lends a delicious, earthy flavor, and is high in protein. For those who enjoy the texture and added nutrition of whole grains, buckwheat pancakes are a nice change from standard whole-wheat pancakes.
Recipe for Buckwheat Pancakes
Ingredients You Will Need:
¾ cup buckwheat flour
1 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
2 ½ cups buttermilk
2 large eggs, beaten
¼ cup oil
2 tablespoons honey
Combine the flours, baking soda and baking powder in a small bowl. Set aside. In a larger batter bowl, whisk buttermilk, eggs, oil and honey. Stir in the dry ingredients until just blended. Heat a nonstick griddle coated lightly with butter. When hot, pour ¼ cup of batter onto the griddle for each pancake. Cook over medium heat until the top is bubbly and the edges look dry. Turn over, and cook the second side until golden brown. Remove to a warmed platter, and continue with the remaining batter. Serve with butter and maple syrup, or any of your favorite pancake toppings, such as fruit compote, honey or yogurt.
A word about white whole-wheat flour: White whole wheat flour is ground from softer, lighter white wheat, instead of the usual red wheat that is used for regular whole-wheat flour. It has a milder flavor and lighter texture than regular whole wheat.
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