I just finished off an entire batch of these pancakes.
Okay, I made a slightly smaller recipe than the one listed below, but still! I can justify by saying it’s already noon and I hadn’t eaten anything all morning. Little Buddha woke up with a very dirty bottom and needed a bath ASAP. Baby baths are going much smoother now than they were in the beginning, but Mommy still lacks coordination and the whole process probably takes longer than it should. I try to remember to put out everything we’ll need (towel, clean diaper, shampoo, bath thermometer, butt cream, t-shirt…. you get the gist) BEFORE I run the water. I invariably forget something though. By the time I remember, the water’s getting cold and I have to start over again.
After the bath, we were both extremely fussy. Me, because I hadn’t eaten. Little Buddha because he had. There were all sorts of bubbles and a new brand of cottage cheese coming out of his freshly scrubbed mouth. I tried pretty much everything to calm him (picture me: un-washed, un-feed, poney-tail falling out, dancing around in wet pajamas). Finally, I remembered the baby wrap – that always puts Little Buddha to sleep (instantly) and gives me free hands to do unnecessary tasks like make pancakes. Actually, I think they were necessary this morning!
This recipe is gluten-free and reminiscent of the French galettes de sarrasin from Brittany. Nowadays, you can find buckwheat crepes at any creperie (and I have a recipe for them here), but buckwheat is traditionally used in recipes from Brittany. (If visiting Paris, definitely check out the buckwheat-based cookies at Maison Georges Larnicol – one of the “meilleurs ouvriers de France”. They’re fabulous and what got me through the first two weeks of late nights with a newborn). Buckwheat originally made its way to France in medieval times by way of the crusades. Because of the mild, yet humid climate in Brittany, the plant thrived in this region.
This recipe makes enough pancakes for about 3 people (or one and a half very hungry mommies).
I used unsalted butter for the batter. I’d recommend melting it in the same skillet you’ll fry the pancakes in (less dishes to wash up afterwards). Use salted butter for coating the pan for cooking, though. It gives a nice savory flavor under the maple syrup.
Top pancakes with whatever you’d like. Bananas and buckwheat go particularly well together.
2 tablespoons unsalted butter
1 cup milk
1 cup buckwheat
2 tablespoons sugar (I use rapadura)
2 teaspoons baking powder
1/2 teaspoon salt
1. Melt butter.
2. Combine milk, eggs and melted butter.
3. In a separate bowl, combine buckwheat, sugar, baking powder and salt.
4. Add wet ingredients to dry and gently incorporate. DO NOT OVERMIX. You should have a lumpy batter.
5. Cook on a warm skillet.