Commonsense – Buttermilk & Buckwheat Pancakes

Buckwheat flour is gluten-free with a rich, nutty flavor and dark colour which is often mistaken for a grain when it is, in fact, a seed. It has a high mineral and antioxidant content making it a nutritious addition to pancakes. Organic cultured buttermilk is also rich in vitamin and minerals and is a natural probiotic. Its acidity activates the baking soda creating extra fluffiness. It’s no surprise then that bringing these two nutritious ingredients together makes for a winning combination! When you add your choice of toppings – we used organic blueberry sauce, maple syrup and cream – you’ve got a very special, very easy breakfast which comes together in less than half an hour. You’re welcome!

Ingredients

• 100g organic buckwheat flour
• 100g organic all-purpose flour (use gluten free flour to make them 100% gluten free or you can also use all buckwheat flour)
• 1 tablespoon sugar
• pinch salt
• 1 teaspoon baking soda
• 1 egg
• 500 ml organic buttermilk
• 50g butter, melted and cooled slightly
• Extra butter or your choice of oil for coating the pan
• Your choice of toppings – see our blueberry sauce recipe and make before pancakes for ultimate delicousness!

Method

Heat a frying pan on medium heat. You want the pan hot and ready for the batter as soon as it is mixed.

Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl.

Beat the egg in a small bowl and add half (250ml) of the buttermilk and melted butter and mix well.

Add the wet mixture to the dry ingredients, then gradually add as much buttermilk as needed to get a thick but pourable consistency for your batter.

Stir only until everything is combined. Try not to over mix – a few lumps are fine. The mixture will start to bubble as the buckwheat and buttermilk work their magic.

Swirl some butter or oil in your pan and ladle the batter onto the hot surface to the desired size, either singly (about 10 cm wide) or a few to a pan about (5 cm wide each). Reduce the heat to medium-low. Allow the pancake to cook for 2 to 3 minutes.

When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.

Keep your pancakes warm on a rack in the oven on a low temperature. Spread more fat in the pan as needed between batches of pancakes.

Serve with your choice of toppings. We used cream, blueberry sauce and maple syrup.

To make blueberry sauce add 1 ½ cups of frozen blueberries, ½ cup of water and 2T sugar to a small saucepan and bring to the boil. Dissolve 2 teaspoons of cornstarch in 1 tablespoon of water and add to the sauce. Stir while simmering until the sauce thickens 2-3 minutes. If it gets too thick simply add water to thin and take off the heat.