Buckwheat and Molasses Pancakes

The strong and distinctive nutty taste of buckwheat flour is always a treat in buckwheat pancakes, but using the cracked whole "grain" in addition to the flour adds an extra toothsome chewiness to this breakfast classic. Available from Bob's Red Mill at most major US and Canadian supermarkets, cracked buckwheat is also a delicious and fast hot breakfast cereal by itself — and if you can't find it, these rich and filling buckwheat and molasses pancakes are just as delicious if increasing the amount of buckwheat flour accordingly. And if you do have cracked buckwheat on hand, you can also grind it to make the buckwheat flour.

Despite its name, buckwheat is no relation to wheat or any other grain, but is instead the seed of an herb plant that can be ground or cracked for use as with wheat or other whole grains. Buckwheat is also one of the best sources of protein among all the grain-type foods, and is also rich in B vitamins, potassium, phosphorus and iron. Because buckwheat has no gluten, regular flour is added to the batter so that the pancakes are soft, spongy and just right.

Buckwheat and Molasses Pancakes

Recipe by Lisa Turner Published on January 28, 2012 The distinctive nutty taste of buckwheat and the earthy sweetness of molasses makes these pancakes a great morning treat. Print this recipe Ingredients: 1/4 cup cracked buckwheat 1/2 cup buckwheat flour 1/2 cup whole spelt or all-purpose flour 1 cup whole fat yogurt 1/3 cups spring water 4 large eggs, separated 2 teaspoons baking powder 1/4 teaspoon cinnamon dash of ground nutmeg 1 tablespoon blackstrap molasses Instructions: Combine the buckwheat and flours in a large mixing bowl with the yogurt. Cover with a clean dishcloth and leave overnight at room temperature. Stir in the water, egg yolks, baking powder and spices. Cover again with the dishcloth and set aside to rest for 15 minutes. Beat the egg whites until stiff peaks form. Gently fold into the batter. Mix in the molasses, leaving a few dark streaks in the batter. Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease the pan with butter. When the pan is hot enough to makes drops of water dance and sputter before vanishing, pour in 1/3 cup of batter for each pancake. Cook for 1-2 minutes or until small bubbles appear on the edges, then flip and cook for 2 more minutes or until the batter is set and the sides are golden brown. Remove from heat and serve right away with fresh fruit and warm maple syrup. Makes 15 4-inch pancakes

More pancakes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Light and Creamy Ricotta Pancakes
Baked Blueberry and Peach Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Apfelpfannkuchen (Baked German Apple Pancake)

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

Audio Accompaniment: Roy Harper