Buckwheat pancakes. If the sound of this makes you think of old shoe sole with a hint of stale hazelnut, you shall be forgiven. On a quest to replace white flour with whole grain alternatives, I have tried various recipes with little success. Very much to the dismay of my children, I was determined to make this work, and today, ladies and gentleman (hello husband!), I shall share the results of a labour of love, persistence and pure stubbornness.
I know it sounds like an oxymoron, but I believe to have found the best recipe for truly delicious buckwheat pancakes. They are moister and a bit fluffier than the ones I have tried before, and adding natural vanilla powder gives them a delicious little crunch. I’ve slightly adapted the original recipe, and here it goes:
1 cup buckwheat flour
1 tablespoon agave syrup
1 teaspoon baking powder
1 good pinch of salt salt
1¼ cups milk or buttermilk (if you try this with non-dairy alternatives, let me know how it goes)
1 large egg
½ teaspoon pure vanilla extract
Butter (or selse) for the pan
Mix the dry ingredients (mix flour and baking powder very well), then add the liquids. Beat with a whisk until entirely smooth. Let the batter prove at room temperature for 20-30 minutes*. Prepare fresh fruit in the meantime, eg raspberries and blueberries, slices of melon, apple or pear.
Get a pan and put it on very high heat. Melt a dollop of butter in the pan and reduce the heat, pouring a ladle full of batter into the pan. Bake from both sides until golden brown. The first side usually is ready once little holes bubble to the surface.
I enjoy mine with honey and fruit. YUM!
*does batter need proving? Is a pancake really a cake? Would it make it to GBBO? What would Paul say?