Buckwheat pancakes


Buckwheat pancakes for a rainy Sunday morning in Seattle, topped with butter and maple syrup makes for a cozy and delicious breakfast! buckwheatPancakes

Buckwheat is an interesting ‘non grain’ (yes, it’s gluten free!). It’s a plant cultivated for its grain-like seeds, and also used as a cover crop. Per Wikipedia, despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.

Ingredients

  • 1 c buckwheat flour
  • 1 c buttermilk or Greek yogurt (+ water to thin it out)
  • 1 egg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp melted butter
  • Butter or other fat for cooking

Directions

  • Mix flour, baking soda and baking powder together
  • Whisk egg with buttermilk and butter
  • Mix dry ingredients with liquid and mix well
  • Ladle batter onto hot griddle
  • Serve with butter & maple syrup

Super mom tip: Unused batter can be refrigerated for several days if you don’t want to make it all into pancakes at once. Better yet – make it all into pancakes and then store those in the fridge or freezer for an easy snack – toast or microwave until hot, add butter and your favorite toppings and go!

dit-elle-Esther

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