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Megan Conca's Buckwheat Pancakes

    1 1/2 C water at body temperature
    1 T bakers yeast
    1 C buckwheat flour
    1/2 C unbleached, all-purpose flour*
    1 t sea salt
         Combine water and yeast, then stir in remaining ingredients.
    Let rest for 20 minutes or so at room temperature and then refrigerate overnight.**
         1 free-range egg
    2 T corn or canola oil
    1 T real maple syrup or molasses
    1 C unbleached, all-purpose flour*
    pinch salt
         Add to batter, and stir just enough to incorporate the egg yolk.
         1 t baking soda
    1/2 C boiling water
         Add boiling water to soda and incorporate into batter.
    Add enough milk to bring batter to a consistency just thicker than heavy cream.
    Cook on a hot griddle and serve with butter and either maple syrup or molasses.
         *I usually substitute whole-wheat pastry flour for all-purpose flour in all my baking.
    **In the morning, if we are feeling particularly keen on pancakes and want them the next day, I reserve a half cup of the batter, add       1/2 C each buckwheat and wheat flour, 1 C of water, and 1/2 t salt.  I let it rest 20 min before refrigerating it over night.
    ***I actually use almond milk.  Yumm...

Buckwheat Pancakes

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