2 buckwheat recipes: Buckwheat Flapjacks and Activated Buckwheat Crepes
Two easy and delicious recipes using buckwheat. To make buckwheat flour, grind the buckwheat 1/2 a cup at a time in a blender into a fine powder.
Recipe: Kristina Jensen
BUCKWHEAT ‘TWO-SER’ FLAPJACKS
READY IN 20 minutes
These are real Canadian flapjacks, named because there’s two of everything.
2 cups buckwheat flour
2 tsp baking powder
2 tbsp oil
2 cups of milk
You’ll need two bowls, one for wet and one for dry ingredients. Mix the oil, egg and milk together in one bowl and the flour and baking powder in the other. Add dry to wet. Don’t over-mix – a bit lumpy is ok, add more liquid if necessary. Cook in a dry pan and serve hot in a stack with your choice of real maple syrup, runny honey, fruit sauce, jam, yoghurt, bananas or lemon juice.
ACTIVATED BUCKWHEAT CREPES
READY IN 20 minutes
2 cups buckwheat groats
8 cups cold water
1 tbsp apple cider vinegar
½ tsp salt
butter or coconut oil
Soak the buckwheat in 4 cups of the water, the salt and the apple cider vinegar overnight. The salt is important as it helps to break down the phytic acid (see page 46). Next morning, pour the buckwheat into a sieve. The soaking water will have turned slimy and murky so rinse the groats thoroughly under running water. Put the rinsed buckwheat, the remaining fresh water and 2 eggs into a large jug. Use a stick mixer or food processor to blend until you have a smooth, runny consistency. Cook ¼-½ cup of mixture in a pan pre-greased with a little butter or coconut oil. Tilt the pan around to spread the mixture out so you make soft thin crêpes with crispy edges. Stir the crêpe mixture each time before you pour it into the pan as it settles quickly.
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