Comments on: Buckwheat Pancakes

By: Kate

Kate — Fri, 28 May 2021 17:27:09 +0000

In reply to Hildie. Hildie, you're making me hungry! I love buckwheat crêpes. Thank you for sharing all of your favorite combinations!

By: Kate

Kate — Fri, 28 May 2021 17:26:34 +0000

In reply to Roger Roth. Thanks, Roger! I'm really curious about your mother's pancakes. They sound absolutely amazing!

By: Kate

Kate — Fri, 28 May 2021 17:25:48 +0000

In reply to Tatiana. Sounds like a winning combo! Thank you for sharing, Tatiana.

By: Kate

Kate — Fri, 28 May 2021 17:25:25 +0000

In reply to Megan Prosser. Perfect! Hope you enjoy them, Megan. Please let me know how they turn out. :)

By: Kate

Kate — Fri, 28 May 2021 17:25:05 +0000

In reply to Maggie. Thank you, Maggie! Hope you enjoy these. This recipe might be tricky without the egg since it is gluten free, and eggs help bind ingredients together better than flax eggs can. If you give it a try, please report back!

By: Kate

Kate — Fri, 28 May 2021 17:24:37 +0000

In reply to Marilyn Ann O'Malley. Hi Marilyn! This recipe might be tricky without the egg since it is gluten free, and eggs help bind ingredients together. You could try substituting flax eggs, but I'm really not sure how that will turn out. If you give it a try, please report back!

By: Hildie

Hildie — Thu, 27 May 2021 21:39:01 +0000

In Brittany, they make gallettes which are really buckwheat crepes. A large crepe is served with a variety of fillings in the middle such as egg, ham, bacon, cheese, spinach, etc etc. A galleteria will have about 30 variations of savoury gallettes. Then for dessert there are sweet gallettes. The simplest is just cinnamon sugar and melted butter. Or nutella. Or applesauce. Many combinations. The edges of the large buckewheat crepe are folded over to reveal the delicious fillings int he middle. Accompany your buckwheat crepes with a large glass or mug of true apple cider.
It’s lunch or dinner!

By: Roger Roth

Roger Roth — Thu, 27 May 2021 19:52:24 +0000

I grew up in W. PA. My grandfather started a flour mill. One of his signature offerings and a “tradition” where I grew up is old-fashioned buckwheat cakes. Old-fashioned means “sour.” No one made them like my mother but I think I come close. The recipe calls for real buckwheat flour, none other, yeast, minimal sugar, water and buttermilk.

I’m sure Kate’s are great, like all her recipes, but, if you have a curiosity about sour buckwheat griddle cakes, then look into it. The key is, after you first mix them up, they sit overnight to sour. Then, you keep using leftover batter as starter for your next batch. The flavor is distinctly buckwheat and not for the Aunt Jemima crowd. One suggestion: you do disservice to honest buckwheat flour by adding all purpose to it in the old-fashioned recipe. I like Arrowhead Mills flour, since I can no longer get Roth Milling Co. Buckwheat Flour. Bob’s Red Mill is a little courser than I like.

By: Megan Prosser

Megan Prosser — Thu, 27 May 2021 19:36:03 +0000

Yay thanks for this! I’ve got a box of buckwheat flour in my pantry from a sad first failed attempt at recreating the pancakes of my youth. Your recipes are always such winners, I’m gonna try this weekend.

By: Tatiana

Tatiana — Thu, 27 May 2021 19:18:29 +0000

Thank you, Kate! I make buckwheat pancakes pretty often. And I do take just half of buckwheat flour. The other half cup is a combination of a tapioca powder -1/4 cup and oat fiber plus psyllium husk plus flax meal … Pancakes are always fluffy…