Updated: Jan 26
I'd be hard-pressed to think of a better way to spend a snowy morning than with a good old-fashioned stack of buckwheat pancakes & sausage. I don't often enjoy pancakes but when I do, it's buckwheat cakes all the way for me.
I'm not sure whether buckwheat cakes are as popular in other parts of the country as they are in the Appalachian parts. My Mom used to make them for us when I was little and I have loved them ever since. I remember my grandmother would occasionally make buttermilk pancakes, but I have always favored the buckwheat cakes like my Mom used to make. That's a delicious memory right there.
Buckwheat pancakes are made with buckwheat flour. They are gray in color and have a nuttier flavor. They are healthier than regular pancakes too. They are chock full of nutrition, amino acids, vitamins, minerals, and antioxidants. The protein and fiber in buckwheat pancakes promote a healthy heart and digestive system. Of course, butter and syrup are another matter.
Where can I find this deliciousness?
I used to be able to find buckwheat flour or a buckwheat pancake mix readily in grocery stores. It seems nowadays, they are becoming scarce to find. Hogston Mill makes a great mix and flour. My local groceries used to carry it but I haven't been able to find it. Thank goodness for Amazon though, they saved the day.
What you'll need to cook these babies
A cast-iron skillet or a skillet will suffice. If you have a griddle, even better. I use a cast-iron griddle, it's reversible. Ribbed on one side for meats and veggies and smooth on the other side, perfect for pancake making. It can be used on an outdoor grill or fire pit and indoors on a stove. It fits over two stove eyes or burners. If you want, you can also pour it into a waffle iron.
Ingredients - Yields 6 to 8 pancakes.
Buckwheat pancake mix - 3/4 cup
Milk - 1/2 cup
Egg - 1
Oil - 1 tbsp
Applesauce - 1 cup and reduce milk to 1/3 cup
You can also include 1/2 cup of fruit or nuts in your batter
If you use regular buckwheat flour then add 1 tsp baking powder, 2 tbs sugar, 1/2 tsp salt
For thinner pancakes, use more milk. For thicker pancakes use less milk
Heat your skillet or griddle to 360 degrees Fahrenheit. If using a griddle, heat it slowly. While it heats up, mix all ingredients into a bowl and whisk until blended. Let it stand for about 5 minutes to thicken.
Next, I perform the 'water test'. This is how you will know your skillet or griddle is hot enough for pancakes. Dip your fingers in water and fling it on the surface of your skillet or griddle. When the water 'dances' it's ready. Put the batter into something you can pour, a measuring cup will suffice. Slowly pour your batter onto your skillet or griddle.
A griddle will allow you to cook more at one time whereas, with a skillet, you'll probably have to do one at a time. Cook them on one side until bubbles appear around the edges, then flip them and cook the other side until golden brown. Flip them carefully, I tore one of mine while flipping it. No worries, it didn't alter the taste any.
When you place them on a plate, place a pat of butter on top and cover with foil to keep them warm while you cook the rest of the batter. You'll want a great syrup too. I don't favor a particular brand. I favor maple syrup and what I look for is that it is 100% pure. The only ingredient I want to be listed on the bottle should be maple syrup.
These will go great with sausage or bacon, and a glass of milk. I hate milk but I do prefer it with pancakes, for some odd reason. I don't eat sausage very much either. When I do, I like them seared a little. That's just me though, you cook them however you like. It tastes delicious, don't judge on appearance. I haven't made pancakes in probably over 5 years. It takes a bit of practice for them to come out looking like Mrs. Butterworth's. Tastes just fine though, all the same.
I hope you enjoy buckwheat cakes. If you've never tried them, give them a chance. In my opinion, they are 10-1 over regular pancakes.
Be safe and stay warm. Thanks for reading.