What a pleasant Sunday morning! When I awoke and came downstairs my sweetie was mixing pancake batter out of fresh ground buckwheat and soft white wheat.  I am usually the pancake cook in the family.  He made the full recipe so we will have enough for one or two more breakfasts.

We feared the batter was too runny, but it was perfect.  The pancakes turned out thin, but substantial.  They weren’t spongy like pancakes from a pancake mix.  My husband suggested next time we open a jar of our canned peaches or apples to make pancake roll-ups.

These pancakes are low gluten.  If you want gluten-free pancakes, use 100% buckwheat.

We adapted the recipe from our new favorite chef.  Chef Brad specializes in recipes using a variety of whole grains, dried beans, brown rice, and other storage foods.  We have gotten a lot of ideas from him.  His “Fusion Grain” cooking show airs on BYU cable channel.  We bought some of his cook books, Cooking with Chef Brad-Those Wonderful Grains II, Whole Grain Comfort Foods, and Favorite Pressure Cooker Recipes.  We freely adapt them to accommodate our tastes and what we have on hand.

Here is our version of his “Soft Wheat Pancakes” we found in Those Wonderful Grains II.

Buckwheat Pancakes

2 1/2 C milk (We used evaporated milk, buttermilk powder, and water to equal 2 1/2 C.)

1 C Buckwheat Flour

1 C Soft White Wheat Flour  (Note:  The two cups of flour equates to about 1 1/3 C of grain before it is ground.)

In a blender, mix the milk and flour on high for 3 minutes.  Stop and add the following then blend for 20 seconds.

2 eggs

1/2 tsp. salt

2 Tbsp. oil

1 tsp. vanilla

1 tsp. cinnamon

Stop blender then add:

1 Tbsp. baking powder. (Note:  Chef Brad recommends Rumford baking powder which we use.)

Pulse blender 3 times.

Pour about 1/4 to 1/2 cup of batter per pancake on hot buttered griddle.  Turn after small bubbles cover the batter.  Brown on both sides.  (Note:  These pancakes cooked much faster than the ones I typically make.)

Variations:  Add chopped, dried fruit, chopped nuts, or ripe bananas to the batter before blending the milk and flour or after for chunkier pancakes.  For blueberry pancakes, immediately after pouring the batter on the griddle sprinkle fresh blueberries onto the raw batter pancakes.

Serve with warm fruit syrup or maple syrup.

 

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