A Rascal Recipe
Oct. 18th, 2020 09:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Buckwheat Pancakes.
Looking at the recent (and next week's upcoming) Resolutions, there's a definite theme going on. It's not deliberate. Most of the time I try to make something inspiring, and right now that's apparently baking. (Also, I got a cookbook from the library that has a lot of breakfast recipes.)
1 cup white flour
2 cups buckwheat flour
1/4 cup sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 large eggses
4 cups buttermilk
6 Tbsp unsalted butter, melted
Whisk together dry ingredients. In a bowl, whisk together the eggses and buttermilk until smooth. Add the melted butter and whisk again to incorporate. Set a griddle or skillet over medium heat.
Add the wet to the dry ingredients, folding together gently just until the white flecks of flour have disappeared into the batter. Do not overmix. The griddle is ready when a flick of water sizzles on contact. Grease lightly and drop the batter in 1/4 cup portions, leaving at least 1/2" between each pancake. Once the edges begin to brown and the bubbles stop coming through the top (about 2 minutes), flip and cook until the underside has taken on the same brown color, 2-3 minutes. Serve immediately with butter and maple syrup.
What worked: These were nice. I halved the recipe for the two of us and it was plenty. Not as light as the Duck Egg Pancakes, but I expected that. The buckwheat gave them a bit more grassy/nutty flavor.
What didn't: I didn't have enough buttermilk in the fridge (about 3/4 cup). I topped it off with regular milk but it might have been a bit fluffier with the extra acid.
I cooked them on a flat round skillet, but the griddle would have been better for cooking more at a time, and more consistently-sized pancakes. Our current stove is actually not that well set-up for a griddle, unfortunately.
Will I make it again? Sure, this will go into the pancake rotation.
Looking at the recent (and next week's upcoming) Resolutions, there's a definite theme going on. It's not deliberate. Most of the time I try to make something inspiring, and right now that's apparently baking. (Also, I got a cookbook from the library that has a lot of breakfast recipes.)
1 cup white flour
2 cups buckwheat flour
1/4 cup sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 large eggses
4 cups buttermilk
6 Tbsp unsalted butter, melted
Whisk together dry ingredients. In a bowl, whisk together the eggses and buttermilk until smooth. Add the melted butter and whisk again to incorporate. Set a griddle or skillet over medium heat.
Add the wet to the dry ingredients, folding together gently just until the white flecks of flour have disappeared into the batter. Do not overmix. The griddle is ready when a flick of water sizzles on contact. Grease lightly and drop the batter in 1/4 cup portions, leaving at least 1/2" between each pancake. Once the edges begin to brown and the bubbles stop coming through the top (about 2 minutes), flip and cook until the underside has taken on the same brown color, 2-3 minutes. Serve immediately with butter and maple syrup.
What worked: These were nice. I halved the recipe for the two of us and it was plenty. Not as light as the Duck Egg Pancakes, but I expected that. The buckwheat gave them a bit more grassy/nutty flavor.
What didn't: I didn't have enough buttermilk in the fridge (about 3/4 cup). I topped it off with regular milk but it might have been a bit fluffier with the extra acid.
I cooked them on a flat round skillet, but the griddle would have been better for cooking more at a time, and more consistently-sized pancakes. Our current stove is actually not that well set-up for a griddle, unfortunately.
Will I make it again? Sure, this will go into the pancake rotation.
