Buckwheat may sound like a “wheat,” but it’s not. It is a flowering plant, related to sorrel and rhubarb. When the plant goes to seed, the superfood, heart-healthy seeds are milled into A dark and distinctive buckwheat flour. It’s delicious in baking and naturally gluten-free. When the weather is cool, we like to turn buckwheat flour into pancakes. They are delicious served with crisp bacon and smothered in our maple syrup.
Makes about 16 3- to 4-inch pancakesPrep: 10 to 15 minutesCook: 4 minutes per batch.
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 tablespoon butter, melted
1/4 teaspoon vanilla Oil for greasing the Lodge cast iron griddle
- Place the buckwheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Place the buttermilk in a 2-cup measuring cup and add the egg and melted butter. Stir to combine well. Pour the buttermilk mixture into the flour mixture, and stir with a fork until smooth. Set aside.
- Oil a griddle or frying pan and place over medium-high heat. When a drop of water dances on the griddle, this means it is hot enough to cook pancakes. Spoon a 1/4-cup batter onto the griddle for each pancake, and cook until bubbles appear, then flip the pancake and cook on the other side. You will cook the pancakes about 2 minutes per side. Repeat with the remaining batter.