Buckwheat… I’m sorry what did you just call me? Buckwheat is one of those products that somehow managed to sneak up on me and caught me off guard. The last product to do this was quinoa, perhaps I live in a cave or perhaps I just don’t pay enough attention to the food around me. It seems both of these products have had more of an ‘underground’ following and then, BAM! all of a sudden we start seeing them used in mainstream recipes everywhere. After a long chat with one of my work colleagues about his breakfast which consisted of buckwheat pancakes, blueberries, natural yogurt and a sprinkle of chocolate (don’t judge, it was a sunday… so he tells me), I was feeling somewhat inspired to learn more about this buckwheat and eat pancakes (I mean really, pancakes… yum!).
So after spending a bit of time sipping coffee and pretending to work, I felt slightly more informed about what buckwheat is all about. For those reading at home who like myself live in a cave, buckwheat is a fruit seed and is related to the rhubarb family. Buckwheat has many health benefits, for one it’s gluten-free which is a big bonus these days. It’s also known to improve blood flow, reduce cholesterol and it has a high magnesium content. The best thing about buckwheat is there’s no terrible aftertaste or anything, it’s actually pretty tasty and good for you (this means it’s the perfect excuse to have pancakes!). Obviously people with gluten, lactose or any other intolerance should watch what they put in their pancakes but this recipe is a good place to start.
Buckwheat Pancakes with Mulberry Spread
What you’ll need:
- 375g buckwheat flour
- 1 tablespoon baking powder
- 240ml soda water
- 90ml milk
- 3 eggs
- Butter (for cooking)
- 1 big handful mulberries
- 2 tablespoons of water
- maple syrup to serve
- Combine the buckwheat flour, baking powder, soda water, milk and eggs into a large bowl and mix well.
- Let the mixture sit covered while you get on with the mulberry spread. Add the mulberries and 2 tablespoons of water to a small frying pan and fry over a medium low heat until it thickens and the mulberries soften (I kept some mulberries aside and put them in last minute so there were some whole ones in the mix). Once the mulberries have softened set aside ready to serve.
- Place a frying pan over medium high heat, add a small amount of butter (enough to cover the base of the frying pan) and add a ladle of the pancake mixture.
- Cook for 2-3 minutes until bubbles start forming on the top, then flip and cook for a further 1-2 minutes. keep warm in an oven set to 100’c.
- Repeat until all the batter is cooked.
- Top with mulberry spread and maple syrup.
- Enjoy with a nice cup of tea or coffee 🙂