The Buckwheat Stops Here
Oct. 27th, 2024 10:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Buckwheat/Oat Pancakes.
"These pancakes are tangy, nutty, and equally rich with butter, making them feel oh so perfect in the morning when you want to eat something 'healthy' but also feel pampered and oh so very special, because you are."
1/4 cup butter, melted
1 cup oat flour (I used a fine-cut oatmeal that is too fine-cut for our liking for porridge)
1/2 cup buckwheat flour
1 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
2 cups buttermilk
2 eggses
Whisk the flours, sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, whisk together the buttermilk and eggses. Then whisk the egg mixture into the dry ingredients until smooth, finishing with the melted butter.
Heat a large skillet over medium heat. Coat lightly with butter. Working in batches, scoop about 1/4 cup batter per pancake into the skillet. Cook until the bottoms are golden brown and bubbly, about three minutes. Flip and cook for 1-2 minutes more.
What worked: They were decent, especially with some fresh blackberries and maple syrup. The second round started getting a bit fluffier.
What didn't: I think it needed 5-10 minutes sitting for the buttermilk acidity to activate with the baking powder/soda, because the first round was pretty flat. The oatmeal we used in place of oat flour was a bit too crunchy for the wife, and since neither of us are scared of gluten, I'd rather have a combination with wheat flour.
Will I make it again? No, I'll take this one from four years ago. I might throw in an extra egg for a half batch, though.
"These pancakes are tangy, nutty, and equally rich with butter, making them feel oh so perfect in the morning when you want to eat something 'healthy' but also feel pampered and oh so very special, because you are."
1/4 cup butter, melted
1 cup oat flour (I used a fine-cut oatmeal that is too fine-cut for our liking for porridge)
1/2 cup buckwheat flour
1 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
2 cups buttermilk
2 eggses
Whisk the flours, sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, whisk together the buttermilk and eggses. Then whisk the egg mixture into the dry ingredients until smooth, finishing with the melted butter.
Heat a large skillet over medium heat. Coat lightly with butter. Working in batches, scoop about 1/4 cup batter per pancake into the skillet. Cook until the bottoms are golden brown and bubbly, about three minutes. Flip and cook for 1-2 minutes more.
What worked: They were decent, especially with some fresh blackberries and maple syrup. The second round started getting a bit fluffier.
What didn't: I think it needed 5-10 minutes sitting for the buttermilk acidity to activate with the baking powder/soda, because the first round was pretty flat. The oatmeal we used in place of oat flour was a bit too crunchy for the wife, and since neither of us are scared of gluten, I'd rather have a combination with wheat flour.
Will I make it again? No, I'll take this one from four years ago. I might throw in an extra egg for a half batch, though.
