My husband loves buckwheat pancakes and I love anything raised with yeast, so these are a two-for-two winner at our house. The recipe, a new discovery that might become a standby, makes dark, flavorful yet light-textured pancakes. Because buckwheat is so high in protein—as a matter of fact, it’s one of the highest protein plant foods—these cakes are exceptionally satisfying. Also, buckwheat is naturally gluten-free.
This recipe is adapted from an egg-free yeasted buckwheat pancake recipe by one of my favorite food bloggers, Amy Green, who features a weekly blog event, “Slightly Indulgent Tuesdays,” where dozens of bloggers post photos and links to healthy recipes. Amy’s cookbook, Simply Sugar & Gluten-Free, with recipes not on her blog, has just been published and is available at Amazon and Barnes and Noble.
Although this recipe requires preparation the night before, the tradeoff is just a few quick and easy finishing touches in the morning. Top the cakes with butter, maple syrup, and fruit syrup made from frozen fruit (directions follow—make it before you finish mixing the pancakes) and serve bacon or sausage on the side for a superb, down-home breakfast or brunch.
OVERNIGHT BUCKWHEAT PANCAKES
Start to finish: 15 minutes
Yield: 20 pancakes
2 1/4 teaspoons (1 package) active dry yeast
2 cups lukewarm water
1 teaspoon salt
2 cups buckwheat flour
2 tablespoons molasses
2 eggs, lightly beaten
1/4 teaspoon baking soda
2 tablespoons butter, melted
In a large bowl, combine yeast, lukewarm water, salt, and buckwheat flour. Cover with a towel and let rest and rise overnight.
The next day, mix in the melted butter, molasses, lightly beaten eggs, and baking soda. Batter may be slightly thick but will cook up fluffy. If a thinner batter is desired, add water by tablespoon and mix after each addition.
Heat a large skillet or griddle to medium (325°F). Lightly oil the surface and drop batter by 1/4 to 1/3 cupfuls. Let cook until edges are dry and the surface is beginning to set. Flip and cook another 30 to 60 seconds.
Serve hot with butter and maple syrup and/or fruit syrup.
Leftovers can be frozen and reheated later.
Nutrition information per 2-pancake serving (values are rounded to the nearest whole number): 127 calories; 35 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 43 mg cholesterol; 20 g carbohydrate; 4 g protein; 2 g fiber; 299 mg sodium.
(Recipe adapted from Amy Green’s “Simply Sugar & Gluten Free,” Ulysses Press, 2011.)
Start to finish: 40 minutes
Yield: 1 2/3 cups
In a small saucepan, heat two 10-ounce packages of frozen fruit over medium low heat, covered, for 20 minutes or until thawed. Uncover and bring to a low boil, stirring occasionally, until juice is syrupy, 15 to 20 minutes. Serve warm.
Nutrition information per 1/3-cup serving (values are rounded to the nearest whole number): 49 calories; 0 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 13 g carbohydrate; 0 g protein; 2 g fiber; 0 mg sodium.