Bought a big bag of buckwheat flour and not sure what to do with it? There’s a packet of buckwheat groats sitting in your cupboard waiting for its time in the limelight? I feel your pain! Luckily… I have a solution. With these buckwheat groats pancakes you will be going through your buckwheat supplies in no time!
Hidden away in the depths of David Tanis’ book “Heart of the Artichoke and Other Kitchen Journeys“, I found this wonderful recipe for buckwheat galettes which he serves with ham and cheese, but I recommend smoked salmon and cream cheese with rocket dressed in rapeseed oil, lemon and garlic; a great dish for weekend brunch. I also really like the addition of buckwheat groats and have opted not to mill them. It makes for a lovely texture and looks good too!
Buckwheat Groats Pancakes Recipe
Ingredients (10 to 12 buckwheat pancakes)
- 160 g buckwheat flour
- 65 g plain flour
- 2 eggs
- 600 g milk
- 1/2 tsp salt
- 45 g buckwheat groats dry-roasted
- Butter for making the pancakes
How to make buckwheat groat pancakes
Combine the flours, eggs, milk, salt and groats in a medium bowl and whisk together. This should be done on the day before making the buckwheat pancakes - for me this is usually Friday evening.
Cover the bowl and place in the fridge overnight.
Next morning, take the batter out of the fridge and give it a good whisk.
Get ready to make the pancakes by heating a pan over a medium heat.
Add a little bit of butter to cover the base of the pan. I use a silicone brush to distribute the butter across the base of the pan. It'll make moving and turning the pancakes easier.
Add a ladle full of pancake batter to the hot pan and move from side to side until evenly distributed.
Brown on one side before flipping over.
Remove and set aside (keep warm in the oven until the others are done, cover the pancakes to prevent them from drying out).