I got a dollar

Buckwheat flour. I bought some earlier this year to make a cake, which turned out to be almost inedibly dry (although otherwise delicious), and have not since been able to find a use for the leftover flour. Until today.

I awoke with a hangover craving for french toast. Sadly, we had no good FT bread, so I turned to plan B. Pancakes. The slightly-lamer-than-french-toast-but-still-sweetish breakfast food. I had seen a recipe on foodnetwork.com for buckwheat pancakes previously and been intrigued, so I decided to just do it. I switched up the original recipe a tad. It called for only 3/4 cup whole wheat flour, but I found the batter too runny so I added about 1/4 cup more. I also had no baking powder, so I added extra baking soda and was not disappointed at the fluffy-factor of the pancakes. The choice to use golden syrup was somewhat questionable. Honey or brown sugar would have probably been better incorporated into the whole batter mixture, but the clumpy thickness of golden syrup contributed to some especially sweet bites in a few lucky pancakes. Fa sho.

Buckwheat pancakes
(Adapted from "Blueberry Buckwheat Pancake" recipe by Ellie Krieger)

* 3/4 cup buckwheat flour
* just under 1 cup whole wheat flour
* pinch of salt
* 2 tsp baking soda
* 2/3 cup milk
* 1 cup buttermilk*
* 2 eggs
* 1 tbsp golden syrup (or honey or sugar)
* 2 tbsp canola oil
* butter for the pan

Mix the dry ingredients in a bowl. In a separate bowl (or liquid measuring cup) mix the milk, buttermilk, eggs, oil and syrup or honey. Pour the wet ingredients into the dry ingredients and mix just until combined. Some lumps will remain and this is OK.

Heat a large nonstick pan over medium heat. Melt in the butter, then ladle the batter into the pan. Even with the extra flour, the pancakes tended to spread out a good amount, so no need to add huge amounts of batter for each pancake. Let them cook for about 2-3 minutes, then flip. Let cook on the other side for about a minute. Consume with maple syrup and/or cream cheese and/or jam and or nothing.














Yes I am obsessed with cream cheese and it is good on everything.

*Note: if you don't have buttermilk (why would you), you can easily make it by adding a tablespoon of white vinegar or lemon juice to a cup of milk