I’ve tried cooking with buckwheat flour on and off over the years. It has a distinct flavor that has become an acquired taste. If you are eating gluten-free, these Buttermilk Buckwheat Pancakes are a delicious alternative to traditional buttermilk pancakes! (And this recipe makes a lot so we always have leftovers to freeze for a quick meal another day.) Serve them with our Rhubarb Blueberry Sauce, Applesauce or Apple Butter (pg. 32), Blueberry Sauce (pg. 61), Rhubarb Sauce (pg. 209) or Strawberry Sauce (pg. 235). And for an added treat we top it with a tablespoon of yogurt (pg. 236)!
BUTTERMILK BUCKWHEAT PANCAKES
2 eggs, beaten
2-1/2 cups buttermilk, (or milk with 2-1/2 tablespoons lemon juice added to make buttermilk)
3 tablespoons maple syrup
1 teaspoon vanilla
2 cups buckwheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon sea salt
Preheat pancake griddle. In a medium bowl, mix together first four ingredients.
In a separate large bowl, mix together remaining ingredients. Pour wet ingredients into dry ingredients and whisk together until just combined. Batter will have small lumps.
Pour batter onto greased, preheated griddle. Cook pancakes until lightly browned.
Flip. Continue cooking until done.
Makes 32 (4 inch) pancakes
VARIATION:
To make this recipe dairy free, substitute coconut milk for the buttermilk.
