Recipe: Buckwheat Pancakes

These gluten free fermented pancakes are simple to make and satisfying to eat!

Makes about 6

275g raw buckwheat groats
2 tablespoons sauerkraut juice or kefir
1 teaspoon salt
ghee or clarified butter

Place the buckwheat in a bowl, cover well with water and soak overnight. The next morning pour off the soak water and rinse well. Blend the buckwheat, sauerkruat juice or kefir and salt in a blender with enough water so that it reaches the consistency of pancake batter. Aim to make your mixture
as smooth as possible. Pour into a jug which has room for expansion, cover and leave in a warm place for 12 – 18 hours.

Heat a fry pan and swirl a little ghee or clarified butter around the base then pour in enough batter to cover the pan and make a pancake that is not too thick. Cook all the way through then flip over and cook for a further minute before sliding out onto a plate. Repeat until you have made all the pancakes you want. Store unused batter in the fridge where it will last for 3 days.

Serve your pancakes with anything you fancy, savory or sweet.

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