Cleo Coyle's Ancient Grain #PancakeDay + Giveaway News #glutenfree #dairyfree #sugarfree

Because today is Mardi Gras (aka "Pancake Day"), I'm delighted to share my "ancient grain" pancake recipe with you below. 

And what grain is that? 

Despite its name, the ancient grain of buckwheat is not any kind of wheat. This healthy grain comes from a fruit seed via a plant that's related to rhubarb, which makes it naturally gluten-free. Japanese cooks use this grain to make their healthful soba noodles. And because buckwheat is a good source of protein, calcium, and minerals, as well as fiber, you can actually feel good about this classic Fat Tuesday indulgence...

A Recipe Note from Cleo

Cleo Coyle has a partner in 

crime-writing—her husband.

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When I bite into a buckwheat hot cake, I always feel as if I've been transported to a log cabin in the wintry woods. My husband and I grew up on them, and we both enjoy its nutty, hearty flavor.  My pancake recipe below carries a subtle buckwheat flavor. If you'd like a stronger flavor simply increase the amount of buckwheat while decreasing the same amount of the white (or gluten-free brown rice) flour. There are plenty of other ways to experiment with my basic recipe, and below are options for gluten-free and dairy-free versions, as well. These are also in the downloadable, PDF of my recipe...

How to make this recipe:

*Dairy-Free: Replace the butter in the ingredient list with canola oil or coconut oil and replace the cow's milk with almond milk or another nut milk. Buckwheat adds a nutty flavor to the pancake, and a nut milk will pair nicely with that flavor.

*Gluten-Free: Replace the all-purpose flour in the ingredient list with brown rice flour. Add 1 tablespoon of corn starch or potato starch to the recipe. Make sure your other ingredients are gluten free, including the baking powder and vanilla.

☕

To download this recipe in a 

free PDF document you can 

print, save, or share, click here.

Click here for the free recipe PDF.

Above are two examples of buckwheat flour. I can recommend both.
On the left is the Hodgson Mill buckwheat flour and on the right
is Bob's Red Mill brand. Look for buckwheat flour in the baking
section of your store. If they don't carry it there, try the
"health food" section. You can buy it online, as well.

☕ Cleo Coyle's (Ancient Grain)
Buckwheat Pancakes

Yields 5 pancakes about 5-inches in diameter

Ingredients

2 eggs

2 tablespoon butter, melted and cooled (or canola or coconut oil)

3/4 cups whole or low fat cow’s milk *OR almond or other nut milk

1/2 teaspoon pure vanilla extract

2 tablespoons either white, granulated sugar *OR the equivalent of your favorite sugar-substitute

1/8 teaspoon kosher salt (or a pinch of table salt)

1-1/2 teaspoons baking powder

1/2 cup buckwheat flour

3/4 cups either all-purpose white flour *OR for gluten-free eaters, use the same amount of brown rice flour + 1 T. corn starch or potato starch.

Click here to see or
buy this bestselling
sugar-free syrup.

For sugar-free version, be sure to use sugar-free maple syrup. Click here to see or buy one of the bestselling sugar-free syrups on Amazon.

DIRECTIONS: 

Step 1 - One bowl mixing method: Break eggs into the bowl and whisk. Add the melted and cooled butter (or oil), milk, vanilla extract, sugar, salt, and baking powder. Whisk well, until smooth and the baking powder is fully incorporated. Measure in the buckwheat and either white flour or (for the gluten-free version) brown rice flour. If making the gluten-free recipe, add 1 T. corn starch or potato starch now.

Stir until all flours are incorporated and consider thickness. Depending on your climate and the weather, the batter may be too thick at this point. If so, add a bit more milk (I usually add 1 more tablespoon). Stir and continue to adjust until the batter is pourable but still thick. Do not make the batter too thin or the pancakes won’t have enough structure and substance. (See my photo below...)

Step 2 – Cooking the perfect pancake: If your pancakes are too small and thin, they'll be crusty and tough instead of fluffy and tender. If too big and thick, they won't cook through. Here's what I do to get the perfect pancake. This method will help you keep each pancake a consistent size, as well...

(a) Pre-heat: Pre-heat a nonstick griddle or skillet. If you have a good quality nonstick griddle or pan (and there is absolutely no residue on the surface), you will see prettier results without using grease. Butter, cooking spray, and oil all produce mottled surfaces on your pancakes. If you have an older pan or it does not have a nonstick surface, lightly grease with butter, oil, or spray.

(b) Pour: Using a measuring cup, pour ¼ cup of batter onto pre-heated griddle (do not try to get every drop of batter out of the cup, this is a quick pour and some of the batter will remain stuck to the sides of the cup, that's okay). Immediately pour ¼ cup more right on top of the first pour. The pancake batter should spread into a perfect circle, about five inches in diameter. 

(c) Flip and finish: When you see bubbles begin to form on pancake’s top, it’s ready to flip. Carefully slip your spatula under the pancake and gently flip it over. Cook on the other side and serve.

Culinary pairing note: These pancakes are fantastic with blackberries. The two flavors together are out of this world!

P.S. This ancient grain also makes a nice addition to muffins and quick breads. Try substituting 25% to 50% of the standard all-purpose flour in your recipes for buckwheat flour. It's great way to add fiber, nutrition, as well as a slightly nutty, earthy complexity to your baked goods.

For free PDF, click here.

☕

Eat (and read) with joy!   

~ Cleo Coyle

New York Times bestselling author
of The Coffeehouse Mysteries &
Haunted Bookshop Mysteries

This is us >> Alice and Marc.

Together we write as Cleo Coyle. 

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