Yes, I already have one buckwheat pancake recipe on here, but I don’t use that one anymore. My mom and dad introduced us to old-fashioned buckwheat flour, the kind that comes from grist mills instead of grocery stores.
Dad gave all of the “Lowe kids” a bag of his favorite buckwheat flour for Christmas last year, and the handwritten-by-Mom recipe that came with it has been handily (but untidily) stored in the center of my kitchen island for the last 10 months. It’s looking a little worse for wear, at this point.
But we’ve eaten lots of “buckwheats,” as Dad calls them, and gone through quite a bit of flour. In fact, we ran out of Woodson’s Mill and tried to order more, but they were out for the season (I guess that’s another difference between grist mills and grocery stores). So we ended up ordering some from a different grist mill. It’s pretty good, too, but, Santa, if you’re listening, I need another bag of Woodson’s in my stocking this year.
Buckwheat Pancakes, Grist-mill Style
This recipe makes enough for two hungry adults…or two adults and three kids who are too busy dashing around to eat much breakfast on a Saturday morning. About 12 pancakes. If your kids are hungrier, double it. (Quantities included at the bottom)
1 cup buttermilk
1 egg, beaten
3 tablespoons butter, melted
1 1/2 cup + 2 tablespoons buckwheat flour
2 tablespoons white flour
1 tablespoon brown sugar
1 teaspoon baking soda
1/2 teaspoon salt.
- Combine wet ingredients in a little bowl.
- Combine dry ingredients in a bigger bowl.
- Add the wet to the dry and stir only until combined. Let stand 5 minutes to thicken.
- Cook in a medium-hot skillet coated with cooking spray and melted butter.
Doubled recipe: 1 1/2 cups buttermilk, 1 egg + 1 yolk, 4 tablespoons melted butter, 1 cup buckwheat, 3 tablespoons white flour, 1 1/2 tablespoons brown sugar, 1 1/2 teaspoons baking soda, 3/4 teaspoons salt.