Sprouted buckwheat pancakes
I recently wrote a guide to gluten-free baking for goodfood.com where I covered all types of flours, binding agents and tips and tricks you can use if you are starting a gluten-free diet. Not surprisingly, buckwheat came up as one of the most user-friendly, gluten-free flours.
However, just like many gluten-containing wheat products, and pseudo-grains, buckwheat does benefit from a period of fermentation or pre-soaking to optimise the available nutrients and make it easier to digest.
This recipe makes this pre-soaking process time-friendly and straightforward. The end result is a fluffy, well-risen pancake. My kids enjoy them with maple syrup and salty butter, but it's worth experimenting with some savoury variants as well - salty ham and reggiano cheese would be a hit, as would tarragon butter and thinly sliced corned beef.
WHAT YOU WILL NEED -
2 cups buckwheat flour
1 cup yoghurt
1 cup milk of choice
4 large eggs
1/4 cup softened butter
1/4 cup coconut sugar
1/2 tsp vanilla
1/4 tsp sea salt
1/2 tsp bicarb soda
coconut oil or butter for frying
Combine the buckwheat flour with the milk and yoghurt and allow to rest for 2 hours or overnight.
When you are ready to make the pancakes, add the remaining ingredients into the mixture and stir well.
Prepare a large fry pan on a medium heat, and add in the coconut oil or butter (or a combination of both) for frying. Add a rough 1/2 cup of mixture to the fry pan and allow the pancake to sizzle for a minute, watching small bubbles form, before flipping over. Repeat until pancake becomes lightly brown, and then remove from pan and serve immediately.