We started packing and sorting this weekend. We’ve been sorting and purging all summer long, thankfully, or our day of doing so yesterday wouldn’t have even made a dent.
Our sofa is covered in the "get rid of" pile and the sofa itself will be sold soon as well. Looking around at our living room I see jars of grains and dried herbs from our garden. I see dozens of canning jars that will make the trip, if there is room. And I see the entire contents of our pantry strewn in every which direction along with a piece of paper with a plan to use up as much of it as possible.
Since a few of you on facebook said you were interested I will be sharing my eat-up-the-pantry plan soon. Today, though, let me share a recipe we are eating to get rid of the last of the buckwheat. I revamped the original recipe a bit since making it numerous times and I think we prefer this version, which is just a touch different.
Soaked Gluten-Free Buckwheat Pancakes
- 1 1/2 cups buckwheat flour
- 1/2 cup buttermilk
- 3/4 cups soured milk or more buttermilk
- 2 eggs, lightly beaten
- 3/8 tsp fine grained sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- coconut oil or butter for frying
- 12-24 hours before you plan to serve the pancakes begin the soaking process. Mix buckwheat flour and sour milk or buttermilk until well combined (see above photo). Cover and place in a warm place (next to oven, on top of refrigerator) for 12-24 hours. The longer the better.
- In the morning start preheating your pan over medium-low heat.
- While that is heating mix all other ingredients into buckwheat flour/milk mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter. If you don’t do this your pancakes will literally have holes all the way through them.
- Add coconut oil or butter to your prehated pan. Ladle 3 tablespoons (or 3/4 of a 1/4 cup measure) of batter into pan for each pancake. Cook for 3-5 minutes, or until bubbles pop and the top dries out just a bit. Flip and cook for 2 more minutes on the other side, or until nicely browned.
- Serve with plenty of grass-fed butter or ghee (see sources) and homemade jam, syrup, molasses, molasses-honey spread, or raw honey.