This is the best pancake recipe I’ve come across. It works every time, it’s so simple, and it always leaves my finicky stomach super happy. My dear friend on Salt Spring makes these for me every time I visit so I asked if I could share her recipe. It’s a recipe for the creative cook who can confidently improvise through instructions. Make it your own, I’m certain this is a pancake you’ll come back to again and again. The buckwheat has such a delicious nutty flavour and satisfying texture. They aren’t sweet you can enjoy them any day without feeling too indulgent.
– Half a cup of buckwheat groats, soaked overnight. Put buckwheat in a jar or bowl and fill with water, leave on the counter overnight (approx 8 hours).
– In the morning pour the buckwheat with it’s water into the blender. If you added too much water, pour excess water out until the groats are just barely covered in the blender. Blend on high for 1 minute until smooth and creamy like pancake batter.
– Pour mixture into bowl. Add one tablespoon oil (olive, avocado, etc), one teaspoon baking powder, one egg, a pinch of salt, hand mix ingredients together. Then add spices and flavour. One teaspoon vanilla, pinch of cinnamon or cardamom, chocolate chips, fresh raspberries, whatever you fancy.
– Grill on medium heat in a cast iron pan. Flip when there are lots of bubbles and the sides are dry.