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madbakerThis week's Resolution Recipe: Olde-Tyme Buckwheat Pancakes.
The night before, put two cups of buckwheat flour in a large bowl with a cup of sour milk (buttermilk, kefir, whey, or clabber), and a cup of water. Whisk until all the lumps are gone. Add a teaspoon of salt and a tablespoon of molasses, and whisk in. I think Marsden assumes you're using toasted buckwheat flour (the grey-colored kind, readily available), but I usually prefer freshly ground untoasted buckwheat groats.
Put a tea towel over the bowl, a plate on top to hold it on, and a thick dish towel over the whole thing. Set it somewhere warm. I put it directly on my stovetop over the hot spot from the pilot light. A radiator would also work. It shouldn't be so hot that it hurts to touch -- that would kill the fermenting bacteria.
In the morning, heat a cast iron skillet over a medium-high flame. Don't let it smoke. Add a teaspoon of baking soda to the batter, and whisk it in until it's all bubbly and evenly distributed.
Grease the skillet well (use ghee, lard, or bacon fat -- or butter, if you're careful not to burn it). Marsden says to use a "cooking-spoonful" of batter for each cake. It's not a lot. These are little guys. Put four or five in the skillet.
Flip them when they have bubbles in the middle. Remove when they're brown on the bottom and re-grease the skillet before you put the next round in.
Serve hot with gravy or butter. Or syrup, if you must, but I warned you about the pancake crash.
What worked: Pretty good, and remarkably light for not having any eggses.
What didn't: Marsden is serious about greasing the pan well. Several of mine stuck.
Will I make it again? Maybe. It won't be my go-to pancake recipe on the occasions when I make them.
What I'm reading: LE Modesitt, Imager's Intrigue, aka Bloviation On Early Industrial Water Rights
The night before, put two cups of buckwheat flour in a large bowl with a cup of sour milk (buttermilk, kefir, whey, or clabber), and a cup of water. Whisk until all the lumps are gone. Add a teaspoon of salt and a tablespoon of molasses, and whisk in. I think Marsden assumes you're using toasted buckwheat flour (the grey-colored kind, readily available), but I usually prefer freshly ground untoasted buckwheat groats.
Put a tea towel over the bowl, a plate on top to hold it on, and a thick dish towel over the whole thing. Set it somewhere warm. I put it directly on my stovetop over the hot spot from the pilot light. A radiator would also work. It shouldn't be so hot that it hurts to touch -- that would kill the fermenting bacteria.
In the morning, heat a cast iron skillet over a medium-high flame. Don't let it smoke. Add a teaspoon of baking soda to the batter, and whisk it in until it's all bubbly and evenly distributed.
Grease the skillet well (use ghee, lard, or bacon fat -- or butter, if you're careful not to burn it). Marsden says to use a "cooking-spoonful" of batter for each cake. It's not a lot. These are little guys. Put four or five in the skillet.
Flip them when they have bubbles in the middle. Remove when they're brown on the bottom and re-grease the skillet before you put the next round in.
Serve hot with gravy or butter. Or syrup, if you must, but I warned you about the pancake crash.
What worked: Pretty good, and remarkably light for not having any eggses.
What didn't: Marsden is serious about greasing the pan well. Several of mine stuck.
Will I make it again? Maybe. It won't be my go-to pancake recipe on the occasions when I make them.
What I'm reading: LE Modesitt, Imager's Intrigue, aka Bloviation On Early Industrial Water Rights
