Author Notes
Whole soaked buckwheat is the secret to these fluffy pancakes! I find that the whole grains work better than buckwheat flour, and soaking them overnight makes them more digestible too! This the base pancake recipe is a take on Chris Kresser's, which can be found here: http://chriskresser.com/sourdough-buckwheat-pancakes-now-theyre-even-fluffier. —Betacyanin
Ingredients
- Buckwheat Pancakes
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1 cup
raw buckwheat
-
1/2 cup
kefir or full fat yogurt
-
1 teaspoon
cinnamon
-
1/2 teaspoon
ginger powder
-
1/2 teaspoon
salt
-
1/4 teaspoon
ground cloves
-
2
eggs
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1/2 teaspoon
baking soda
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1/2
pear
- Honey-Orange Topping
-
1
orange
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2 tablespoons
honey
Directions
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Cover the buckwheat with plenty of water and soak overnight (or at least 4 hours)
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Prepare the topping – zest the orange, remove the peel and segment it with a sharp knife, then squeeze the remains to extract the juice.
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Set the segments aside and combine the honey with the zest and juice to make the syrup.
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To start preparing the pancakes, drain the buckwheat and rinse it well.
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In a food processor, combine the buckwheat, kefir, spices, and salt, and process until smooth.
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Add the eggs and pulse a few times, followed by the baking soda (I like to add this right before frying)
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Serve warm with oranges and syrup.
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