I’ve had a busy morning! First, I deep-cleaned my bedroom. Then I hoovered (that’s Brit-speak for “vacuumed”) the entrance hall. And finally, because I craved something delicious and exotic to eat, I made a batch of Buttermilk Buckwheat Pancakes.
Buckwheat flour, if you’ve not yet made its acquaintance, is a super-food. It’s rich in protein, fiber, and B vitamins. It’s gluten-free, too. The nutty-flavored flour is simply the ground up seeds of the buckwheat plant, which goes by the unfortunate botanical name Fagopyrum esculentum. Use the flour for pancakes, and you won’t be sorry.
Well, you might be sorry if you eat every last pancake all by your lonesome.
Here’s my step-by-step recipe for Buttermilk Buckwheat Pancakes, along with some utterly pertinent commentary:
Are you paying attention? I certainly hope so. There’s no room for levity here.
Ah, levity. In the early 1970s, my mother placed a bumper-sticker on her car. Shall I tell you what it said?
I brake for Jayne Mansfield’s head.
Ladle, by the 1/4 cupful, the batter onto a greased and preheated griddle, frying pan, or electric skillet. If you are using an electric skillet — I have this one — set the temperature to 325°F.
Think you’ll give these BBPs a try? You can let me know by posting a comment. As always, your words are the sunshine of my day.
Here’s the printable recipe:
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