molasses jane wrote:
I have a gingerbread sorta buckwheat recipe I love. I can send it if you want.
I'd love that, Kittee! Thank you.
Please post! Sounds lovely.
Lately I have been using a buckwheat + regular flour pancake recipe I found online - so many recipes labeled "buckwheat pancakes" are actually wheat flour pancakes, with some buckwheat thrown in. Frustrating to keep looking and not finding, so I just went for it and used 100% buckwheat in a half buckwheat/half wheat recipe, and it comes out just great, not heavy or chalky at all.
The basic gist is:
I put this in a big mixing bowl:
1.5 c. buckwheat flour (though original recipe says 3.4 c wheat flour and 3.4 c buckwheat flour, I have consistently used ALL buckwheat with no penalty)
3 TBSP sugar (been using brown)
1 TSP baking soda
On top of this dry mixture, I pour three heaping TBSP of either rice bran or coconut oil (though orig recipe says to use melted butter, so I guess you could experiment with EB as well) and mix well. It will be really lumpy and the oil is not too evenly distributed yet. So don't worry.
Then I put two cups of full fat coconut milk in a jar or small bowl, and add enough lemon juice or vinegar to make it qualify as "buttermilk." I have to admit that I don't actually know the official ratio, so I use about a good TBSP of apple cider vinegar per 2 cups of coconut milk...and I go by its smell. If it smells buttermilky, it will work. Most people would probably look it up though to be sure, so I guess I am just lazy.
Then start out by adding about half of the 2 cups of coconut milk "buttermilk" to the dry ingredients. Mix but not overly or you'll have tough pancakes. Keep adding coconut milk until you have the right consistency of pancake batter to form cakes on the hot griddle. I ususally end up using almost all of the 2 cups, but one time I barely used 1.5 of them! So it really depends on humidity in the air, etc. and you need to play it by ear. Of course, I also live in a tropical country, so may be more complicated for me. Be a bit careful though.
The original buckwheat recipe I am riffing on here also calls for "1 beaten egg" if you would like to "enrich" your pancakes, so I am supposing some applesauce, wet flax or banana puree would not be out of place here and might add moistness. But I haven't gone beyond the coconut "buttermilk" and they always turn out fabulously.
I make these in a very crappy but well oiled skillet on a horrible portable magnetic induction burner (because that is the extent of my "kitchen" here!) and they don't stick or cause me problems. So for people with regular equipment, I would predict no issues at all.
One thing I like to do is top them with a spoon of brown sugar and cinnamon + banana on top while they are still in the pan. When I briefly flip it over for direct contact with the pan, it all gets struesly and crunchy.