Post by: Alison Hein
Wonderful earthy undertones with hints of walnut make buckwheat an ideal substance for creating delicious little brown discs – Baby Buckwheat Cakes. Buckwheat was first cultivated in America sometime during the 1700s, and quickly became a popular ingredient for making pancakes. Sometimes these cakes were made with yeasted batter or sourdough starter. Oftentimes cornmeal was incorporated into the mix. Later, the cooking process became easier with the addition of saleratus, the predecessor of baking soda and baking powder. Buckwheat Cakes were a common choice on frontier menus, and back in the mid-1800s at the What Cheer Restaurant in San Francisco, you could get a whole plate of them, piled high and doused in sweet honey, for a mere nickel.
I’ve been thinking about babies a lot (as a result of welcoming my first-ever grandchild, Phoebe Rose, into the world on December 16th!). I’ve also been thinking about buckwheat a lot (we have caviar on Buckwheat Blinis every New Year’s Eve and I still have half a bag of flour left sitting on my counter.) Add to all of this that I have been helping my son and daughter-in-law with their grocery shopping during this busy time. My son’s list includes “those little frozen pancakes from Trader Joe’s”. So, I combined my jumbled thoughts into one cohesive baby pancake concept.
Since buckwheat is more closely related to sorrel and rhubarb than wheat, it is gluten free. Dough without gluten can be a little fussy – keeping the pancakes small helps. And, since there is absolutely no butter in the batter, its nice to serve your babies with a generous clump, with real maple syrup or honey for the topping.
With a new baby around, I’m pretty sure my son and daughter-in-law won’t be enjoying a leisurely breakfast in bed anytime soon. But with their freezer stocked with these buckwheat babies, at least they will be enjoying breakfast. 🙂
1¼ cups buckwheat flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons honey
1 tablespoon butter or vegetable oil, for cooking
Combine buckwheat flour, baking powder and salt in a small bowl. Set aside. In a separate large bowl (or stand mixer), add the milk, eggs and honey. Beat milk mixture on low for about two minutes, until thick and smooth. While beating (or with mixture on low), add buckwheat flour mixture to batter. Mix for another minute or so, until batter is well-mixed and somewhat heavy.
Place pan or griddle on burner over medium heat. Melt a small amount of butter (or heat vegetable oil) in the pan for the first pancake. Use a tablespoon to spoon batter into pan and cook until small bubbles appear throughout pancakes. Flip once with thin spatula and continue cooking less than one minute until golden brown. Serve hot with butter and real maple syrup.
Makes about 40 2-inch diameter pancakes.