Buckwheat is extremely common where I’m from and it is by far my favourite whole grain to eat. Although, it is technically not a grain. It is a seed of a grass related to rhubarb. Shaped like a four-sided triangle it looks very unique. Once cooked it puffs up and cracks open.
Most commonly whole buckwheat comes in two varieties – untoasted or toasted. The toasted version is more flavourful and is my personal favourite.
Buckwheat flour was something I had not been aware of as of recently. I never even knew buckwheat pancakes are a thing. But I am happy that I finally tried making something with buckwheat flour.
The pancakes are soft, bouncy, super flavourful, nutritious, and completely gluten free. They can be fermented with yeast or leavened with baking soda and baking powder. Fermentation does boost the flavour, but there is nothing wrong with the quick version.
This recipe makes around 13 – 15 thick pancakes.
Watch the video down below for detailed instructions.
Ingredients
For the fermented version –
250g (8.8oz) buckwheat flour
2 medium eggs (100g; 3.5oz)
10g (0.35oz) vanilla paste or essence
50g (1.75oz) honey
80g (2.8oz) melted butter
400g (14.1oz) buttermilk
2g (0.07oz) salt
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
For the quick version –
250g (8.8oz) buckwheat flour
2 eggs (100g; 3.5oz)
10g (0.35oz) vanilla paste or essence
50g (1.75oz) honey
80g (2.8oz) melted butter
400g (14.1oz) buttermilk
5g (0.17oz) baking soda
5g (0.17oz) baking powder
Method
- Make the batter. Combine the buttermilk, yeast, salt, vanilla, honey, and melter butter. Mix well. Add the buckwheat flour and whisk until smooth.
- Cover and ferment at room temperature for 30 minutes.
- Place in the fridge and cold ferment for 12 hours.
- Drop a large tablespoon of batter in a pre-heated non-stick pan with a little oil.
- Cook for 5 minutes on medium heat. Two minutes per side and then flip a couple times until the timer goes off.
To make the quick version follow the mixing steps as above and cook the pancakes immediately.
Watch The Video Here
