Seasonal Flavors: Buckwheat Pancakes

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By Denise Zito

Traditional white flour pancakes are too sweet for my taste. And they are a bit insubstantial, if you know what I mean. Eat them, and in about ninety minutes, you’re hungry again. Whole wheat pancakes are good, but these buckwheat griddle cakes are even better. Also, I’m partial to the quick breads that use both yeast and baking soda.  The quality of the resulting product is richer and better tasting, and they rise overnight, which is very convenient.

There used to be an Aunt Jemima buckwheat pancake mix available on grocery store shelves, but it has disappeared. Interestingly, the box was a third the size of the other mixes. What’s that all about?

And for all of you gluten-free fans out there: buckwheat is not wheat so sit back and enjoy.

I purchased the buckwheat flour at Foods of All Nations. And happily it is from Virginia’s own Wade’s Mill, i.e. semi-locally ground. Crozet Great Valu sells whole buckwheat groats that you can grind yourself. Please send me a note if you resort to that—you get a gold star!

This recipe is adapted from a vintage cookbook, and as noted above, I like it because you mix it up the night before and let it rise overnight. Great for company or wonderful on a cold January morning.

As a side note: buckwheat griddle cakes are reportedly sold at the Highland County Maple Festival in March.

Buckwheat-Cornmeal Griddle Cakes

  • 2 cups boiling water
  • ½ cup cornmeal
  • 1 tsp dry yeast
  • ¼ cup warm water
  • 1 T molasses
  • 1 tsp salt
  • 2 cups buckwheat flour
  • ¼ tsp baking soda
  • 1/3 cup hot milk

Measure the cornmeal into a heat-proof bowl and cover with the boiling water. Let it stand until it swells. In a separate, small bowl, sprinkle the yeast over the warm water.  After the cornmeal cools, add the molasses, salt, yeast mixture and buckwheat flour.  Beat thoroughly and let it rise in a warm place, overnight.

The dough will rise and fall again by morning.  Just before breakfast, dissolve the baking soda in the hot milk and add to the dough.  Stir well and bake on a hot griddle.  Makes 20, 4-inch cakes.

Serve with maple syrup or applesauce.

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