Today I made a batch of pancake batter but somehow wasn't paying close attention and it was WAY too thick and too much in the bowl to add enough liquid to thin it. It was THICK batter.
We put it in muffin pans, plopped a half-tsp of all-fruit jellies on top, and baked them until well browned. Absolutely yummy!
So, this combination of ingredients is quite versatile.
Here is my general way of making buckwheat pancakes:
(Best to use rice milk as it makes the cakes brown very nicely. I
haven't tried hemp milk, it may work as well, but definitely rice milk
works better than water.)
I usually make a batch in the morning for the day: 6 cups of flour, 3
heaping teaspoons baking powder, 2 rounded teaspoons sea salt. (Well
rounded; you need to salt buckwheat well or it is slightly bitter.)
Then, I start the mixer and let it mix the ingredients dry first.
Then, start dribbling the oil in: grapeseed or melted ghee. When it starts to
form little pea sized lumps, that's enough.
Then I add a liter of rice milk and a cup of water.
I let it mix in the mixer for about 5 minutes,
increasing the speed every minute or so. This makes it really smooth
and allows the stickiness of the buckwheat to activate.
They cook best on medium high heat. Don't make too big because they
break if they are too heavy. When bubbles start to form, flip over and
cook on the other side for a minute or two. Buckwheat is best cooked
fast and pretty hot instead of slow and long. If you do the latter, it
tends to make the texture not so fluffy.
If you make a big batch in the morning, you can do pancakes for everyone
and make a plateful of small ones for bread at other meals or snacks.
Always good to have on hand along with natural pure fruit jellies or
smoked salmon, hummus, different kinds of healthy spreads, etc.
We haven't tried the muffins with savory flavorings, but that's next! Onions and garlic and some herbs would make great side breads for soups, salads, stews and just having a big plate of bread on the table at meals.
We put it in muffin pans, plopped a half-tsp of all-fruit jellies on top, and baked them until well browned. Absolutely yummy!
So, this combination of ingredients is quite versatile.
Here is my general way of making buckwheat pancakes:
(Best to use rice milk as it makes the cakes brown very nicely. I
haven't tried hemp milk, it may work as well, but definitely rice milk
works better than water.)
I usually make a batch in the morning for the day: 6 cups of flour, 3
heaping teaspoons baking powder, 2 rounded teaspoons sea salt. (Well
rounded; you need to salt buckwheat well or it is slightly bitter.)
Then, I start the mixer and let it mix the ingredients dry first.
Then, start dribbling the oil in: grapeseed or melted ghee. When it starts to
form little pea sized lumps, that's enough.
Then I add a liter of rice milk and a cup of water.
I let it mix in the mixer for about 5 minutes,
increasing the speed every minute or so. This makes it really smooth
and allows the stickiness of the buckwheat to activate.
They cook best on medium high heat. Don't make too big because they
break if they are too heavy. When bubbles start to form, flip over and
cook on the other side for a minute or two. Buckwheat is best cooked
fast and pretty hot instead of slow and long. If you do the latter, it
tends to make the texture not so fluffy.
If you make a big batch in the morning, you can do pancakes for everyone
and make a plateful of small ones for bread at other meals or snacks.
Always good to have on hand along with natural pure fruit jellies or
smoked salmon, hummus, different kinds of healthy spreads, etc.
We haven't tried the muffins with savory flavorings, but that's next! Onions and garlic and some herbs would make great side breads for soups, salads, stews and just having a big plate of bread on the table at meals.