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Cecilia's Buckwheat Pancakes

Cecilia's Buckwheat Pancakes

By: Cecilia Buyswheeler-Gunther (Read Bio)

Cecilia's Buckwheat Pancakes
Buckwheat, this old and wonderful grain, is a gluten free super seed. Though wheat is part of its name, it is in fact more closely related to sorrel, and may be one of the healthiest foods we are not eating.

Ingredients

Mix in a large bowl

Whisk In a small bowl

  • 1 large egg
  • 1 tsp vanilla extract
  • 350g (1 and 1/2 cup) buttermilk or kefir or milk
  1. Mix the dry ingredients. Make a well, pour in the wet ingredients and stir until incorporated. Do not over-mix.
  2. Heat your pan, smear with a little butter.
  3. Using a 1/4 cup measure pour the batter into the hot pan and cook until you see bubbles, then flip the pancake and cook the other side until brown.

Notes

  • I served these with a smidge of butter on top and a drizzle of local honey. They are also great with organic greek yogurt and maple syrup.

  • Often I make the dry ingredients for pancakes into jars so I can just grab one in the morning and add the wet ingredients and breakfast is ready!

    Our farmers from Janie’s Farm often plant buckwheat as a mid summer cover crop. A cover crop covers the fallow ground while it awaits the next crop to be sown. Buckwheat grows fast, has lovely thick foliage and is wonderful for suppressing weeds while the farmland waits to be planted in a winter wheat crop later in the year. Once the buckwheat begins to flower our farmers will till the buckwheat back into the soil, introducing the good, green, organic matter straight back into the soils. But every year our farmers let one field grow right to harvest and we get a crop of buckwheat for the mill so we can grind it into flour for you.

    Buckwheat has a profusion of wonderful flowers so the local bees love it. Did you know that Illinois has over 500 different varieties of native bees, all desperate for organic flowers. And we are happy to oblige.

    Buckwheat is considered an ancient grain. It is in the pseudocereal class. It is thought to have originated in Southeast Asia 5 or 6 thousand years ago and was documented as being grown and harvested in Finland around 5,300 BCE. (Thank you Aunty Google).

     













    • Posted on October 18 2020