I LOVE the buckwheat biscuit recipe from The Mixer Bible (1st edition), but admittedly the proportion of buckwheat flour to all-purpose is pretty low :) I also liked the Buckwheat crepes and Buckwheat pancakes recipes from King Arthur Flour Whole Grain Baking if you can check that book out from your library. I've also made the "Blini with smoked salmon" from the cookbook Barefoot In Paris: Easy French Food You Can Make At Home by Ina Garten, which are tiny little buckwheat pancakes that you top with smoked salmon and creme fraiche and dill. You can google the recipe; I've cut and pasted it for you here:
Ingredients
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish
Directions
Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
2004, Barefoot in Paris, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/blini-with-smoked-salmon-recipe.html?oc=linkback
I love, love, love buckwheat. Kindly give me a day or so (I'm just back from vacation), and I'll post a link to a recipe for buckwheat (gluten-free, and oh so French) crêpes. The groats can be cooked as for a pilaf with heavenly results.
With the buckwheat flour, I love making buckwheat scones - I use 1/2 all purpose flour, 1/2 buckwheat flour, to cut the sandiness of the buckwheat flour. Chocolate chips are my favorite addition to the buckwheat scones.
I love throwing buckwheat into pretty much any baked good. Muffins, cakes, biscuits/scone, pie crust, breads, cookies, etc. Just a little adds wonderful earthiness. I think buckwheat pie crust has to be my favorite, the color is GORGEOUS with strawberry rhubarb.
Lots of good ideas here. I'll just add that at this time of year I use the groats as a hot breakfast cereal because they're lighter somehow in the heat than oatmeal. I toast them first in a little butter and then boil them and top with a smudge of maple syrup, toasted nuts and whatever berries I have on hand. Because the groats are pretty nutty themselves I think they go great with berries and other summer fruits.
In the fall, I switch to more savory uses - like mixing them with buttered, browned cabbage or roasted veggies for a grain side dish. Good luck!
The groats would be nice in a yeasted bread with grains. I second the waffles and you should definitely try Kim Boyce's Persimmon Chocolate muffins from this site. They have buckwheat flour included and they are one of my favorite muffin recipes ever.
Crepes, pancakes, or (if you mix it with regular flour) buckwheat biscuits are so savory and hearty. I also love these cookies: http://www.allysonkramer.com/2010/01/almondy-chocolate-chip-cookies-gf/
You could channel my grandmother and bring back Kasha Varnishkes: http://www.saveur.com/article/Recipes/Classic-Pasta-Buckwheat-Groats
(some sauteed mushroom are nice added to the mix too.) Delicious in an old school, comforting way.
With the flour: buckwheat pancakes or waffles are a favorite
With the groats: they can be used just as a grain would be in a salad. Try it with toasted walnuts, grapes, herbs and a red wine vinaigrette :)
12 Comments
Ingredients
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish
Directions
Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
2004, Barefoot in Paris, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/blini-with-smoked-salmon-recipe.html?oc=linkback
Buckwheat pancakes are another favorite.
Have fun!!
In the fall, I switch to more savory uses - like mixing them with buttered, browned cabbage or roasted veggies for a grain side dish. Good luck!
http://www.thisrawsomeveganlife.com/2015/04/gooey-caramel-chocolate-bars-with.html#.VbPgWWRViko
The Japanese would make soba (buckwheat noodles).
(some sauteed mushroom are nice added to the mix too.) Delicious in an old school, comforting way.
With the groats: they can be used just as a grain would be in a salad. Try it with toasted walnuts, grapes, herbs and a red wine vinaigrette :)