Doesn't anyone else like buckwheat pancakes?

Cafe Society
1

I’ve had a low-key desire for about the last four years to have buckwheat pancakes. I look for them every time I’m in a restaurant that serves breakfast, but I’ve never run across them. My mom used to make them every couple of weeks or so, and I used to order them in the occasional restaurant.

Now, sadly, they seem to have disappeared. (Obviously, I’m not working all that hard to find them. And yes, I know I could buy the ingredients and make them myself.)

Am I alone in my love of buckwheat pancakes? Is it just me and my similarly afflicted family?

2

Yum. They are O-Tay! :d&r:

3

I like 'em.

4

Aunt_Jemima_Mix I miss them too.

5

I love 'em! So much more satisfying than the “normal” kind!
Fortunately, even though the town I live in is about the size of your average McMansion, the diner around the corner has wonderful buckwheat pancakes (not to mention surprisingly good coffee!)

The first time I ever had breakfast there, I noticed the menu said “Buckwheat pancake with sausage or bacon. . .” and I assumed they had just left the ‘s’ off the end of ‘pancakes’. But no, you only get one. However that one pancake is the size of the serving platter! :slight_smile:

So, it being a small-town diner, I can get a huge buckwheat pancake, two sausage patties, real butter, syrup, and all the coffee I can drink, and with tip, it comes to about $6.00!

6

Love the buckwheat pancakes. I used to eat Bucwheats.

We need** WOOKINPANUB** to post in this thread.

7

I used to get them at my IHOP before they switched over to the Harvest Grain & Nuts pancakes.

8

I love them. There’s a local pancake place, Phil’s, that makes them, and I order them every time.

Bob’s Red Mill makes a buckwheat pancake mix, too, if you’re so inclined.

9

The local diner where I have brunch nearly every week serves ployes, which are a type of buckwheat pancake. Although if the Wikipedia article is right, the diner is not cooking them in a particularly authentic manner. But they’re awesome with blueberries added. It might be a real drive for you to come all the way over here to Massachusetts, though. :slight_smile:

10

i see them every so often at breakfast joints.

11

My grandfather used to make amazing buckwheat pancakes, but he’s 91 now and can’t remember his “recipe.” :frowning: I’ve never had any as good as his, when I’ve been able to find them at all.

12

My dad loves them. I think he’s the only one in the family who does. I mean, they’re okay.

13

Yes, they’re good. They are hard to find.

14

Are these buckwheat pancakes sweetened, or unsweetened like Russian blini? If the latter, I’ve been craving blini with sour cream and roe for weeks now. We’re in the middle of blini season here.

15

If you really want buckwheat pancakes, come to the annual Buckwheat Festival in Kingwood, West Virginia. A whole weekend of festivities built around pancakes and sausage.

16

My fav, what I grew up on and I prefer to this day. That and real maple syrup tapped from our own trees.

Hodgson Mills makes a decent mix. You can find it in the health food area and/or by the flour in a brown box.

17

Me too. I made French-style buckwheat galettes a while ago, but it’s not the same thing at all. If the cravings go on, I’ll get together with friends and make blini during the weekend.

And I also want to know if American buckwheat pancakes are similar to blini. Yeast or baking powder?

18

Apparently they take both. Here’s the recipe for Preston County buckwheat cakes, from here:

In a large bowl, mix 1/2 cake household yeast (or 1 cake Fleishman’s Yeast or 1 envelope dry yeast) and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 or 5 hours)

When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water. Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot griddle.

Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

19

I’m not much on pancakes, but I do loe cooked buckwheat used in place of rice.

20

I’ made them from scratch a number of times, and they were OK. I would rather make some fluffy ones without the buckwheat.