Sarah made the request last night for buckwheat pancakes. When it comes to pancakes, she’d rather have buckwheat than plain pancakes. I grew up on buckwheat cakes so naturally I’m all in favor of them.
If you’re not familiar with buckwheat flour, I suggest checking out http://www.wisegeek.com/what-is-buckwheat-flour.htm; This site gives a nicely detailed explanation about buckwheat.
As you can see, buckwheat pancake batter is darker than the usual pancake batter.
In response to her request, I got the bacon started in the iron skillet. When the bacon was almost done, I mixed up the pancake batter using the the buckwheat flour. There’s no need for a special recipe. Any recipe you have for pancakes can be used. All you do is substitute buckwheat flour for the flour or part of the flour in the recipe. Straight buckwheat is too heavy for my taste so I always substitute half of the flour for buckwheat flour.
After that, all you do is fix your buckwheat pancakes just as you would any other pancake. If you haven’t fixed pancakes before, be careful when pouring the batter into the skillet to allow for the batter to spread. Have your heat on medium heat & heat your skillet before pouring any batter into it. Watch carefully for the edges to turn slightly brown & the hot batter to have lots of air bubbles in it. This is your sign to turn the pancake.
Look carefully and you can see the bubbles you will look for as 1 of the signs your pancake is ready to be turned.
Pancakes will get tough if you flip them multiple times so they are one of the foods that you only want to turn once. This makes it important to learn the proper moment to turn them.
The finished buckwheat pancake with butter is waiting for syrup to be poured.
Tags: buckwheat flour, buckwheat pancakes, food, iron skillet, pancake batter, pancakes, Sarah