Buckwheat Pancakes

I just did a search for how many posts I have written since the inception of this blog with the word "pancake". I have only written about my love of the pancake 10 times. (NOTE: I've written about poop 27 times.) We are in the process of getting our priorities straight here at Allbeehive, and we need to bump up our Pancake talk, because with the onset of FALL comes my desire to be in the kitchen sipping coffee and baking EVERY week-end.

This Saturday, I finally cracked open my new Buckwheat Flour that I purchased at the Littleton Grist Mill in New Hampshire. For those of you who don't know what Buckwheat is, here is a lovely definition from the Grist Mill website: Our organic, stone-ground buckwheat, from U.S. buckwheat berries, has a nut-like and robust flavor. Buckwheat is gluten and wheat-free. It is the fruit of a plant rather than a grain so is suitable for those with wheat allergies. The picture above shows the back of the building with the wheel that powered the original Grist Mill.


This recipe is an adaptation of Cynthia's Grandmother Ginny's Pancake recipe that I have been using for 10+ years. Note that I need to write my name on the Baking Soda box or else it will wind up dumped on a carpet, used to clean the bathroom, or stolen from my baking cabinet. It used to say "NOT YOURS DG", but since we got married I've calmed down a bit.

Buckwheat Pancakes Ingredients
3/4C Whole Wheat Flour
3/4C Buckwheat Flour
1tsp Baking Soda
1tsp Salt
1tsp Cinnamon
3TBL Sugar
2TBL Cooled Coffee
3 eggs
1 2/3C Buttermilk (or whatever milk you have on hand)
3TBL melted butter

Mix together the flours, soda, salt and cinnamon. In a separate bowl, beat the sugar, eggs, coffee, and milk. Mix the wet and dry, fold in the butter. Cook over medium heat until bubbly, then flip and serve with real maple syrup.

It appears that I'm not the only one in this house who likes pancakes.