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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Buckwheat Pancakes
a.k.a. Mountain Man Flapjacks
- 1-1/2 cups buckwheat flour
- 1 tablespoons baking powder
- 1 tablespoon sugar (optional)
- 1/2 teaspoon salt
- 1-1/2 cups soymilk
- 2 eggs
- 2 tablespoons vegetable oil
- Fat for frying: vegetable oil,
shortening, margarine or bacon grease
In a medium sized bowl combine the flour, baking powder, sugar and
salt. Use a whisk to mix briefly. Make a well in the center of the
dry ingredients. Pour in the milk. Crack in the eggs. Measure in the
vegetable oil. Using your whisk beat the batter until it's smooth. It
shouldn't take too much work. Buckwheat flour tends to be clump-free.
Heat a skillet to a medium-high temperature. Grease it lightly. Drop
the batter by 1/4-cupfuls into the hot skillet. When the underside is
lightly browned and the top side is full of bubbles, flip the pancake
and brown the second side. Continue until all the batter is used.
Makes 4 hearty servings.
I grew up on buckwheat pancakes, they were my Granny's favorite
weekday breakfast. Needless to say, I adore this recipe. My boys took
a little while to get used to it. The first time they ate it they
asked me if it was some new whole grain flour. I answered no that it
was an old whole grain flour. Then I told them about mountain men and
miners eating buckwheat pancakes for breakfast a hundred fifty years
ago. That pretty much sold them on 'em. I don't usually embellish
this recipe with bananas or chocolate chips or chopped apples. I just
make 'em plain and then serve 'em with applesauce and syrup.
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