I want to make some fermented buckwheat pancakes, but the recipes I find (e.g. in Nourishing Traditions) include wheat flour. Has anyone made fermented buckwheat pancakes successfully? And if so, could you give me some tips, please!
I make a huge batch of fermeted buckwheat pancakes each week (about 40-50 pancakes), and the kids eat them for breakfast all week. Because they are fermented they keep amazingly well -- I once ate one that had been in the fridge for 2 weeks and it still tasted absolutely delicious!
I still have a sourdough starter left over from my bread-baking days (it was the sourdough that led me to Nourishing Traditions and from there to Paleo). If you don't have a sourdough starter just use a few tablespoons of yogurt or kefir to get the fermentation going.
Note: There's no sugar in the pancakes, but they taste delicious due to the mashed bananas, cinnamon and vanilla.
Here is my recipe (cut in half as you probably want to try a smaller amount your first time). The recipe was originally adapted from this wheat based one: Sourdough Pancakes.
Step 1 - ferment the flour (i.e. sourdough)
In a large bowl, mix the starter or yogurt/kefir with the warm water until it dissolves. Then add the flours and mix until you get a batter. Cover and leave overnight to ferment in a warmish place. If your house is cold it may help to put a towel over the bowl.
The next morning you should notice that the batter has risen somewhat, maybe around 30% volume increase. It may have risen and then collapsed somewhat, that's fine as we're making pancakes, not bread.
Step 2 - make the pancakes
water to adjust consistency
1 Tbsp cinnamon (or more to taste)
Preheat your pan or griddle.
Add the mashed bananas, butter, and eggs to the sourdough from the night before, and stir. If it seems too thick for pancake batter, you can add a bit of water now; if you're not sure wait until later. Mix the dry in ingredients in a small bowl and then add to the large bowl; I find a whisk works best for combining. You should notice the batter getting lighter and expanding slightly (there is a chemical reaction between the acid in the sourdough and the baking soda).
Ladle pancake batter onto your oiled pan/griddle. (I use bacon grease to oil the griddle, but butter or coconut oil, etc. are all good.) It should hiss nicely if it's warmed up properly. Flip after a minute or two; the cooked side should be a dark golden brown.
If the batter seems too thick, add small amounts of water to the bowl and stir. (I find I need to add water as I go; maybe the batter is thicker at the bottom?)
Serve with butter and fruit or maple syrup. Yogurt also makes a nice topping.
Leftovers will keep in the fridge at least a week. It's a good idea to let them dry out on a rack for several hours before moving to the fridge. Leftovers are great reheated in the toaster. You can add butter and cinnamon and treat them as 'toast', or just eat them as pancakes.
Buckwheat cakes rule. My favorite way is simple:
Soak 1 cup buckwheat groats overnight in warm water with a squeeze of lemon juice or splash of apple cider vinegar.
Rinse very well and then add just enough fresh water to the groats to blend into a smooth consistency. I use a hand blender. At this point you can use the batter now or leave it out with salt added to ferment further. It ferments rapidly, especially in warm weather.
I use the ratio of one egg to one cup of batter, blend, add salt and whatever other seasoning and cook. They do work without an egg, but I prefer this texture. Good luck.
All the time. I made up my own recipe. It's part buckwheat, part almond flour. I have some tweaks for working with Bob's Red Mill to post but I suffer from limited bandwidth and haven't been able to upload it yet.
Sometimes I make them by just soaking the buckwheat groats, then pouring them into a mixer with some fermented milk, so that the mixture becomes even, and then letting it sour.
It keeps really well in the fridge, and you can just fry yourself some pancakes everyday from it.
Traditional buckwheat pancakes, blinis, are made from buckwheat flour, and traditionally no wheat is used, the recipe is simple, for example like this, this recipe is wheat free- http://glutenfreeday.com/?p=481
Buckwheat flour can sometimes taste funny when used in baking on it's own. Does this recipe work when mixed with other flours, like coconut flour, brown rice flour, corn flour, sorghum flour, teff flour, chestnut flour?? Can they ferment together with the buckwheat flour or is it better to add with the eggs after the buckwheat is fermented?
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