I will admit that we eat a lot of pancakes… I think it’s a side-effect of having children. This buckwheat pancake recipe is one of my favourites. I love the toasty warm flavour of roasted buckwheat groats (or kasha) and the fact that it’s quick to make. In this recipe, prefermenting the buckwheat groats not only improves the flavour it also allows the hard groats to be easily ground up.
However, the BEST thing about this recipe is the fact that it’s made in a blender! Using a blender means that it mixes up quickly and is easy to pour onto a hot griddle.
- 1 cup buckwheat groats (I prefer toasted groats)
- 2½ cups buttermilk (kefir, or 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 for prefermenting 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 super 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!