Buckwheat pancakes

I started writing this blog because I love cooking and I think that writing this blog has made me love cooking even more.  I have always experimented and adapted but now I have even more reasons to do this.  Before I started this blog I didn’t follow other blogs, in fact it was a whole new world to me, one in which I am diving ever deeper all the time.  Reading other food blogs has sparked inspiration in many ways.  Choclette and her Chocolate Log Blog sparked an interest in using different types of flour and so I started with spelt, which I and Mr OC both love.  So whilst on a shopping trip to the supermarket which sells such things (well I do live in Shropshire!) I decided to make the longer trip worth our while and bought some buckwheat, kamut and gram flour too. So expect recipes featuring these soon!

Anyway, pancakes are not just for Shrove Tuesday in this house, they are a regular feature of the weekend breakfast, so on Saturday I decided to try buckwheat pancakes.  I also have lots of Total yoghurt sitting in the fridge, so this was another good reason to try out a slight variation on my usual scotch pancakes/ drop scones recipe.  Mr OC and I enjoyed them very much; they have a nutty sweetness to them.  The children who were expecting their usual recipe enjoyed them less, but that can be explained by the habitual nature of my children’s palates.

I served them with grilled bacon and maple syrup, which really set us up for the day.

225g (8oz) buckwheat flour
½ tsp baking powder
2 eggs
275ml (½ pint) whole milk
2 tbsp Total yoghurt

Method

Measure the flour  and baking powder into a bowl and make a well in the centre.  Add the eggs.  Mix the yoghurt and the milk together and pour half into the well with the eggs.  Whisk the mixture to a smooth batter and add the rest of the milk and whisk again until smooth.  The mixture should drop off the whisk with ease but be quite thick.  You want it to sit in small puddles when you put it onto the pan.  If you think it is too thick, then add a little more milk.

Heat a pan until hot.  If your pan is not non-stick or seasoned then you may need a dot of oil wiped over the pan with a piece of kitchen towel. Using a ladle spoon on four pools of batter.  Cook for a minute or so, small bubbles should appear all over the surface. Turn the pancake and cook for another minute.  Serve with the topping of your choice.  Butter and maple syrup are good, as is jam, or lemon curd, or indeed bacon and maple syrup.

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11 responses to “Buckwheat pancakes

  1. When syrup from my pancakes lands on my bacon I am one happy girl.

  2. Oh interesting, I know buckwheat is used for traditional Breton crepes, but I haven’t tried pancakes with it yet. Maybe you could try using it to make pasta as in Japanese soba noodles?????????

  3. I’m liking your experimenting with different types of flour; I’ve never really understood what you the different ones are used for.

    Like you, I never read blogs until I started one myself. I like it now though; I can pass the time very merrily reading until I finally have to get down to work.

  4. My friend always makes me buckwheat pancakes (and /or drop scones on her AGA – yes I am obsessed) and I really love them with butter and golden syrup. Might need to try making them myself.
    Coming back to London in a couple of weeks to see everyone and to stock up on golden syrup, tea, cheddar, marmite, oatcakes, bacon……….

  5. Buckwheat pancakes are my favorite. I have always used a prepared mix. Thank you for a recipe from scratch!!

  6. Pingback: Cucumber and cumin dip « The Ordinary Cook

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