The first time I was introduced to buckwheat flour was thanks to a Japanese friend of mine and her lovely soba noodles—which I happened to like…a lot :)
Years later I’ve re-discovered buckwheat flour in a French cooking class while learning the beauty of making ‘Galette’ { thin french pancake}
A savory thin buckwheat flour crepe—which is extremely delicious to the taste, very versatile in their filling, healthy, light and gluten free.
Mmmm absolutely hard to resist! But that’s another story...
However, there are many things that could be made with buckwheat flour. And one of my favorites is buckwheat pancakes, indeed! I make them from time to time for our lazy weekend breakfast or as a light afternoon snack. And usually served them with cottage cheese or ricotta and caramelized fruits. Or some poached pears (remember this)
A sweet twist that take pancakes to a totally high different level—that make J. and I faint-hearted after one simple bite :)
Yes, I heart buckwheat flour or as french called it...'dark flour'
Last week I received a beautiful huge bag of buckwheat flour from my friend B.—one of my best friend-She’s such a sweet and funny person- whose personality I love and admire.
And quickly came across the inspiration for this weekend.
On Sunday, after playing chess and relaxing for a while, we started to feel hungry again. And that make us crave for pancakes. I cooked some buckwheat pancakes, with a touch of soft brown sugar. Just the perfect snack for a rainy afternoon…
Served the pancakes with caramelized apples in brown sugar and lemon juice, cottage cheese and walnuts- So light and scented.
And some decaf cappuccino and orange juice to satisfy our crave :)
And the leftover pancakes were wrapped and frozen for future breakfasts and afternoon snacks!
J. totally agreed!
Buckwheat Pancakes Recipe Make 12
3/4 C. Buckwheat flour 3 medium eggs 2/3 C. milk 1 1/2 tsp. Baking powder 1 Tbsp. Soft brown sugar
Preparation: Separate the egg yolks and white in different bowls. In a medium bowl add flour, baking powder, milk, sugar and the egg yolks and mix well until all ingredients are thoroughly combined-and batter is smooth and thick. Now with a electric mixer mix the egg whites until they form stiff peaks. And then fold into the flour mixture.
Heat a non-stick pan on a medium heat and pour about 2 tbsp of the mixture and cook for 1-2 minutes or until it looks golden brown. Serve them warm with the cottage cheese and caramelized apples.
