I have another buckwheat flour pancake recipe. While it’s not just buckwheat flour, I find that buckwheat is a great flour base for pancakes.
This morning I was trying to follow a recipe I’ve created in the past for pancakes, but my brain just wasn’t available. I ended up putting in a 1/4 cup of sorghum flour instead of brown rice flour, and to that I added another 1/4 of brown rice flour. So, I ended up with a new flour blend.
I wasn’t about to throw all of that away, so I browsed quickly through some other pancake recipes and put them together into a new one this morning. The pancakes are a little on the dry side, but that’s great for soaking up butter and syrup. They’re dense, but Devin says they’re spongy. I thoroughly enjoyed them with some peanut butter and maple syrup.
One thing I love about pancakes is that it is hard to really mess them up. If they come out too thin, well you have crepes. Too thick? Is there really such a thing? Just eat fewer.
Pancakes are a part of my family. My dad would get up every Sunday morning and cook us pancakes for breakfast before church. While us girls rushed around to make ourselves more than presentable, he was already dressed and hurrying us while flipping pancakes.
If I was quick enough I could assist with the pancakes. I learned what to look for before flipping a pancake, and I learned the heat necessary for cooking the pancakes at.
I watch for the bubbles to break. I watch for the edges to firm up and slightly brown. I check the heat of the pan with a little water. Does it burn off too quickly? Then it’s too hot. Does it sit in the pan without doing much? Then the pan is too cold. Is it somewhere in between, where it stays a little longer than it does if the pan is too hot? Does it sizzle? Then we’re ready to make our pancakes.
1 cup buckwheat flour
1/4 cup sweet white sorghum flour
1/4 cup brown rice flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp brown sugar (or choice of sweetener)
2 eggs, beaten
1 1/4 cup milk or milk substitute
Measure the flours by spooning the flour into the measuring cup.
Whisk together the dry ingredients.
Whisk together the eggs and oil. Pour into the dry ingredients and begin mixing together.
Slowly add in the milk until the batter reaches a consistency that will create a smooth, slow stream of batter off of the whisk when held above the bowl. If it’s too dry it will clump off. Too wet, and it will run off very quickly. If you get it too wet, add a little more of a flour of your choice.
Heat a pan over medium low heat, and adjust based on the water test.
Rub a little butter into the pan, and then add your pancake batter using a ladle.
A theory says the first pancake is always bad, but if you get lucky, it will be just as perfect as the rest. It’s still edible, and delicious just like the rest (unless it’s horribly burnt).
Serve with your favorite pancake toppings.
Granted I grew up on Bisquick pancakes, or Krusteaz pancakes, the feeling going into the pancakes is the same. Thank you daddy. I think of you every time I make pancakes. You’ve given me a great gift.