Buckwheat Pancakes recipe, My grandmother’s staple food

My maternal grandmother always like buckwheat , in the form of pancakes.  My mother recalls that my grandfather made the pancakes on the weekends, adding sliced apples to it.  I am like a sponge wanting to know more details.  My mother added that there was a lady who had a store that sold the kids pieces of fudge for 2 cents a piece.  We have come a long way from those days.  Maybe 70 years ago, buckwheat was the predominant staple.  My mom said that there wasn’t much money for meat when she was growing up. Buckwheat  is high in protein, B vitamins, Folacin, Niacin, calcium.  I’m learning that it is much more nutritious than the boxes of “pancake mix ” that is commonly sold in grocery stores today.  Although , you can find Buckwheat pancake mix  in specialty stores like Stonewall kitchen ( in Vermont), a blueberry pancake mix with both whole wheat and corn flours in it or at Whole Foods in Princeton, NJ. 

Buckwheat pancakes Recipe:

Buckwheat flour,  Grind your own from buckwheat bran.

Use 1 cup white flour for every 2 cups buckwheat flour.

Into large bowl, Sift the flours together, than add 1 cup of water .

In small bowl, beat 2 eggs, then add to the flours.  Whisk by hand the flours, water and beaten eggs. You can add 4-5 TBSP of olive oil.

Ratio: 3 cups flour ( combo of buckwheat and white), 3 cups water , 2 -3 eggs.

Cover and let the mix rest in the frig for several hours or at least one hour.

Cook the crepes or pancakes on a cast iron pan that was very lightly oiled; it should not be visibly full of oil or butter.

Using a ladle, pour the buckwheat batter all at once onto the hot cast iron pan.

Wait for the pancake to cook on top until it looks dry and the edges start to curl.  Do not lift up the edges of the pancake to check, it will tear/rip the pancake.!!

The fillings can be sweet or savory.   Roll up the crepes with :

Savory: Cooked chicken, ham, Gruyère cheese.

sweet: jam or Serve with chives and a spoonful of sour cream.

Buckwheat Pancakes:

1 cup buckwheat flour

1/2 cup white flour

1 1/2 tsp baking powder

1 TBSP brown sugar

1 tsp salt

1 oz vegetable oil

1 egg

1 1/2 cups milk

Mix well.   Pour onto hot griddle.  Yield 6 to 8  ( 6 inch cakes ). 

Another recipe using BUCKWHEAT GROATS:

Good to prepare during the Lenten season.

Source:  Whole Foods website

Kasha Varnishkes

Serves 4 to 6

Kasha Varnishkes, a delightful mixture of sautéed onions, buckwheat groats and bowtie pasta, graces many Jewish holiday tables. This version features caramelized onions and hearty mushrooms.


1 cup whole buckwheat groats
3 tablespoons plus 1/2 teaspoon extra virgin olive oil, divided
1/3 teaspoon ground cumin
Salt to taste
4 medium yellow onions, thinly sliced
1/2 pound cremini mushrooms
2 cups dried bowtie pasta
Black pepper to taste
2 tablespoons chopped parsley
2 tablespoons toasted pumpkin seeds (optional)


Bring 2 cups plus 2 tablespoons water to a boil in a medium pot over high heat. Stir in buckwheat groats, 1/2 teaspoon of the oil, cumin, and 1/4 teaspoon of the salt, reduce heat to low, cover, and cook for 18 minutes. Remove from heat and set aside.

Warm 2 tablespoons of the remaining oil in a large skillet over medium heat. Add onions and a pinch of salt and cook, stirring occasionally, for 6 to 8 minutes. Add mushrooms, raise the heat to high, and cook for 4 to 6 more minutes, stirring frequently. Reduce the heat to low, and cook for 10 to 15 more minutes, stirring occasionally, until onions and mushrooms begin to caramelize.

Meanwhile, cook pasta according to directions on package. Drain pasta and toss with mushroom mixture.
Lightly fluff the groats with a fork and then stir them into the pasta and mushroom mixture. Season with salt and pepper. Garnish with remaining 1 tablespoon oil, parsley, and pumpkin seeds, if using.


Per serving: 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 9g protein, 52g total carbohydrate (6g dietary fiber, 7g sugar), 0mg cholesterol, 110mg sodium

Tags: Family FriendlyAmericanVegetarianVeganLow SodiumHigh FiberDairy Free

All things blueberry


 My favorite time of the year is summer, when blueberries are at their peak.  In the summer, I like to  freeze several containers of blueberries  to add to pancake batter  all winter long.  I have quite a collection of Blue berry  recipes.  I plan to include more recipes here. ( Pineapple-Glazed Banana Blueberry Muffins, Uncovered Blueberry pie, Blue Ribbon, Blueberry jam )

BLUEBERRY BUCKLE CAKE                  

Ingredients:                                                   serves 12         

2 cups fresh or frozen blueberries

1 1/2 cups whole wheat pastry flour or 1 cup all-purpose flour and 1/2 cup whole wheat flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp finely grated lemon zest

1/8 tsp salt

2 egg whites

1/3 cup low-fat buttermilk

2 TBSP unsweetened applesauce (or use 1/2 cup low-fat buttermilk and skip the applesauce)

1 tsp fresh lemon juice

For Glaze:

2 TBSP butter

1/4 cup sugar

1 TBSP fresh lemon juice



1.Preheat oven to 350 degrees F.  Spray an 8 x 8 x 2 baking dish with nonstick spray.

2.  Combine all ingredients through the salt in a small bowl.


3.  In a separate bowl, beat the egg whites until foamy.  Mix in the buttermilk, applesauce and the 1 tsp lemon juice until blended.

4.  Add the wet ingredients to the dry and blend well.  Stir in  the rinsed or thawed blueberries.

5.  Spread the batter in the pan.  Bake  30 or  so  minutes , or until a toothpick inserted near the center comes out clean.  Just before the bread is done, prepare the glaze.


6.  In a small saucepan, melt the butter, 1/4 cup sugar and the TBS lemon juice.  Cook and stir over low heat  until the mixture is bubbly.  Remove from heat.


7.  When the cake tests done, pour the glaze over top.   Return the glazed bread to the oven and broil 3 inches from the heat for 1 – 2 minutes or until the glaze bubbles.  Watch carefully to avoid overbrowning.

Nutritional Info:

Fat: 2.4 gram

Carbohydrates: 27.6 g

Calories: 137.2

Protein:3.1 g Nutrition information provided by www.Sparkrecipes.com 

 Recipe adapted from Healthy Homestyle Dessert by Evelyn  Tribole

reposted from:   a2eatwrite.blogspot.com


BLUEBERRY- CORN GRIDDLE CAKES   from T.V. show Christina Cooks



1 1/2 cups Bob’s Red Mill whole wheat pastry flour

1/2 cup Bob’s Red Mill yellow cornmeal

generous pinch sea salt

1 tsp baking powder

zest of one lemon

1 tsp brown rice vinegar

light olive oil

1-2 cups Pearl Creamy Vanilla Soymilk

1 1/2 cups fresh blueberries, sorted, rinsed well

Suzanne’s Specialties Blueberry Rice Nectar ( or substitute your own favorite blueberry syrup.


Whisk together flour, cornmeal, salt and baking powder.  Mix in lemon zest, rice vinegar and 2 Tablespoons oil.

Slowly mix in soymilk to create a thin batter.  Fold in blueberries.

Lightly oil ( with olive oil) to a griddle or skillet and warm over medium heat.

Spoon batter onto hot griddle to form 3 -inch rounds and cook until golden.  Flip each pancake and cook until golden.

Serve smothered in blueberry rice syrup.

Makes about 24 pancakes.



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