Buckwheat Pancakes

Buckwheat is merely grain-like, more related to rhubarb than to wheat. It is gluten free, as are these pancakes en totale. This is was my first buckwheat experience. If you had asked me to describe buckwheat prior to today, I would have probably stuck out my front two teeth and whistled out the side. Buckwheat is the wheat of bumpkins and rubes, I surely assumed. I now would have to say that buckwheat is the smell of a Saturday morning pillow. It has the sweet musk of sleep; it brings the tongue to an ease. 

Buckwheat Pancakes

From a man named Miller in Wisconsin, served at People’s Food Co-op in Rochester, MN, sleuthed and gifted by Ed Hayes Sr (aka, bread guru)

1 cup buckwheat flour

¾ cup brown rice flour

¼ cup light brown sugar

1 T cinnamon

½ tsp baking powder

¼ tsp salt

¾ tsp baking soda

2 cups rice milk

1 T canola oil (I used olive)

1 T apple cider vinegar

Whisk dry and whisk again the wet ingredients in a large bowl. It is important to whisk to avoid any lumps. This is a direct quote from the break baking guru, “Do this or feel the wraith!” 

5 stars. Serve with real maple syrup, and watch out because the pancake will absorb liquid so quickly and completely that if you get distracted, you won’t be able to tell if you have already put the syrup on or not, so pay attention! Or get a double dose of maple. Would make for the best Easter morning breakfast.