Buckwheat Pancakes {upgrading the already perfect breakfast}

en español

So far, I have never met anyone who doesn’t enjoy a generous helping of pancakes with a no less generous helping of syrup poured over them. I must confess that buttermilk pancakes are my favourite pancakes on earth (especially with blueberries), but these buckwheat pancakes are really something to think about.

To start with, buckwheat is not actually wheat; not even a cereal grain. It is in fact a fruit seed, a distant relative of rhubarb. Hearty and flavourful, buckwheat is naturally gluten-free. It is widely valued for its beneficial effects: a very good source of proteins, manganese, magnesium, iron, copper, vitamins, and dietary fiber.

Its name is supposedly derived from the Dutch word “bockweit”, which means “beech wheat”, reflecting buckwheat’s beechnut-like shape and its wheat-like characteristics. Ground into flour, it is available in either light or dark forms, with the darker variety being more nutritious. Since buckwheat does not contain gluten, it is often mixed with some type of gluten-containing flour (such as wheat) for baking and breadmaking.

Tortitas de trigo sarraceno

Among the most popular uses of the buckwheat flour, there are the famous French crêpes and galettes, the Japanese soba, the Italian pizzoccheri and the classic Indian chapatis. In the USA, it is often used to make buckwheat pancakes like these ones, a real delight. So, won’t you upgrade your breakfast to a whole new level with a generous portion of these buckwheat pancakes and your favourite topping to go with it? Actually, I cannot think of pancakes without unmistakably picturing an overflowing downpour of maple syrup all over them, and a bunch of berries (preferably blueberries) to top it all off. But then, I could use maple syrup on almost everything. Have you ever tried to use it on your roast beef or pork sirloin? Incredibly astounding. Believe me.

As the pancake lover I am, I assure you that I will keep on trying new versions of this deliciousness in the future. So, if you feel like it, make sure to stick with me. The greatest breakfasts are guaranteed.

Sources:
– The world’s healthiest foods et al.

Buckwheat Pancakes

Imprime

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Author: Pemberley Cup & Cakes by Rosa

Type of recipe: Breakfast

Cuisine: American

Yield: 6-8 (depending on size)

Ingredients

(All ingredients must be at room temperature unless otherwise noted)

¾ cup (90 g) buckwheat flour
½ cup (65 g) all-purpose flour
2 tablespoons (30 g) granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon (optional)
1 medium egg
1 cup (240 ml) milk
3 tablespoons (45 ml) sunflower oil
½ teaspoon pure vanilla extract
1 tablespoon, heaped (10 g) quick oats
¼ cup (60 ml) water
A large knob of unsalted butter, for greasing the pan

Method

Add the quick oats to a small saucepan with the water and cook over medium heat for approximately five minutes. (Alternatively, you can add your oats and water to a bowl and give it just three minutes in a microwave). Let the mixture sit for a few minutes until it cools slightly.
In medium size bowl, throughly whisk together the dry ingredients (flours, sugar, baking powder, salt and cinnamon, if using). Make a well in the center and set aside.
In a separate medium size bowl, whisk together the wet ingredients until totally combined: egg, milk, oil, vanilla extract and cooked oats.
Fold the wet ingredients (point 3) into the flour mixture (point 2) using a rubber spatula (or wooden spoon) just until the dry ingredients are perfectly moistened. Do not over mix; a few little lumps are fine and we don't want a stack of tough pancakes.
Place a medium size non-stick skillet or frying pan over medium-high heat (or set an electric flat plate grill to about 350 degrees F (180ºC)). If using a frying pan, there's one way to check if it's properly hot: You can sprinkle some water into it from off of your fingertips. If the water sizzles and evaporates upon contact with the pan, it is hot enough for cooking in.
Brush the skillet (or griddle) with some butter and add ¼ cupfuls (or ⅓ cupfuls, for larger pancakes) of batter (swirl if needed) and cook until bubbly on top and golden on the bottom, for about 2-3 minutes. Gently flip the pancakes with a flat spatula, cook until golden on the bottom, for about 1-2 more minutes, and transfer to a serving plate. I usually make one pancake at a time, but if using a griddle, you can cook a bunch of pancakes all at once, depending of size.
Repeat the last step (point 6) until no more batter is left, greasing the skillet between each pancake or batch of pancakes. It is important to remove any pancake scraps (or traces of burnt melted butter) left in the skillet before adding any more batter to prevent them from sticking to the new pancakes or from ruining them. Simply wipe the pan with kitchen roll to remove any residues left.
Serve immediately or hold briefly in warm oven while waiting.

Now you are ready to enjoy a great breakfast (or brunch); try adding your preferred topping (or toppings): butter, maple syrup (my most favourite!), jam, peanut butter, honey, chocolate syrup, ice-cream, berries, etc. Or a combination of any of the above; the possibilities are endless!