We eat a lot of pancakes… but this is one of my favourite recipes. I love the toasty warm flavour of roasted buckwheat groats (or kasha). In this recipe, prefermenting the groats not only improves the flavour it also allows the hard groats to be easily ground up.
My favourite part of this recipe is the fact that it’s made in a blender! It whips up quickly, and it is easy to pour on to the hot griddle right from the blender.
- 1 cup buckwheat groats (I prefer toasted groats)
- 2½ cups dairy culture (kefir, buttermilk, mesophilic yogurt)
- Remaining Ingredients
- 2 tbsp oil
- 3 eggs
- 1 tbsp vanilla
- 2 tbsp sweetener (sugar, honey, optional)
- ½ tsp baking soda
- pinch of salt
- Soak buckwheat groats in the dairy culture for 12-24 hours.
- The next day put the soaked buckwheat any any remaining liquid in a blender. Grind until smooth.
- Add the remaining ingredients and pulse until fully combined (it will start to froth up). Add more milk depending on how thin you like your pancakes.
- Cook on a preheated griddle. The pancakes will be quite brittle until they are fully set, so make them small-ish and flip carefully.
-I use mesophilic yogurt, buttermilk or kefir because they ferment at room temperature. However, you could use regular yogurt to soak your groats.
-I used an ordinary blender so my batter wasn’t perfectly smooth. If you had a Blendtec or a Vitamix then you would have super smooth batter.
-I always use my large cast iron griddle which makes the pancakes quick to cook up!