Oh yeah. You heard right. Buckwheat. It happened.
Don't worry, I'm not gettin' all fancy and organic on ya.
Anyone who knows me knows that I am not typically a pancake person. Sure, they are good... but I only get a craving for them maybe once or twice a year. Preferably on thanksgiving morning with a tub of whip cream, maple syrup and bacon on the side. Other than that, I'm not really into the whole pancake obsession thing. But after today, I think I might be.
I forget whose blog I was looking at, but I had seen pictures on foodbuzz for buckwheat pancakes, and they looked so beautifully brown and sounded so good I vowed that very moment that at some time of the week, I was going to track down buckwheat flour and make them. And after four trips to the store turned up nothing, I had pretty much given up. It seemed that this flour had disappeared from the world, even in organic supplied markets. I was a sad panda.
But then, last night, at a last minute trip to the store for some milk and chocolate covered pretzels, I thought 'eh, hey, why not' and trudged over to the flour aisle. Surprise, surprise! What did I see? Buckwheat flour.
I was a very, very happy foodie.
While I'm not personally vegan, vegetarian, or anything like that, I am obsessed with this pancake recipe. And with buckwheat added in, it's a lot better for you health-wise than most pancakes. Not that that's going to stop you (or me) from drenching it in maple syrup but hey -- you only live once. And maple syrup... it makes everything better. Except, maybe, brussel sprouts (no offense to any maple syrup brussel sprout lovers out there). I also have an aversion to dairy so this recipe is easily adaptable so that I can make my cake and eat it too (Hah, cake, pancake, get it?).
If you have time, and you can find it -- make these pancakes. Make them with buckwheat flour. Make them with sautee'd apples. Make them with blueberries. Heck, If you're feeling extra decadent, make them with chocolate chips. I won't judge you.
Just don't leave out the maple syrup. Seriously. Maple syrup. Pancakes. It's essential.
Or, if you're my brother, serve yourself a pair with a generous scoop of vanilla bean ice-cream.
It'll be our little secret.
Spiced Buckwheat Pancakes with Sautee'd Apples
(makes about 8 medium sized pancakes, and around a dozen silver dollar sized ones)
3/4 cup buckwheat flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1-2 tablespoons sugar (depends how sweet you like your pancakes)
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ginger
3/4 cup almond milk mixed with 1 teaspoon lemon juice (or 3/4 cup buttermilk)
1/4 cup water (or additional milk)
1 egg white, beaten until foamy
1 teaspoon vanilla
2 tablespoons unsalted vegan butter, melted (or regular butter) and cooled completely
1/2 cup add-ins (optional, such as blueberries, nuts, chocolate chips, etc)
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon, for sprinkling (optional)
1 large apple, thinly sliced
1 teaspoon butter
1 teaspoon cinnamon
1 tablespoon sugar
1. Combine dry ingredients and any mix-ins (such as blueberries/chocolate chips/nuts) in a large bowl with a whisk, set aside.
2. In a large liquid measuring cup, combine almond milk, water, egg white, vanilla extract and melted butter. Whisk together till just combined.
3. Slowly pour wet ingredients into dry ingredients, stirring gently with a spatula or wooden spoon. Stir JUST UNTIL there are no signs of flour left. Don't worry if it's lumpy. It's suppose to be. Do not overmix.
4. Heat up a skillet to medium heat and spray lightly with cooking spray. When skillet is hot enough, test the heat by sprinkling water on it. If the water drops start to sizzle and dance, it's hot enough. If they evaporate immediately, turn down the heat a notch. If they don't evaporate or dance, turn the heat up.
5. Drop by 1/4 cupfuls (use a 1/4 measurement cups or 3 tablespoons) onto skillet. When the top of the pancakes start bubbling (it shouldn't take very long), flip pancakes over with a spatula and cook just a minute longer. Take off skillet and continue until there is no batter left. Makes about 8 medium sized pancakes, or a dozen silver dollar sized ones. Sprinkle with sugar/cinnamon mix if using.
6. To sautee' apples, take a seperate skillet and melt 1 teaspoon of butter over low heat. Throw in sliced apples, cinnamon, and sugar, and stir together until apples are coated. Cook until apples are soft, but still slightly firm.
7. Serve pancakes warm with sautee'd apples, real maple syrup, whip cream and freshly brewed coffee. And vanilla ice-cream, if you're feeling particularly naughty.