Bozeman Buckwheat Pancakes

For an extended explanation for the inspiration behind these Bozeman Buckwheat Pancakes, head over to my ski blog– you’ll see why these are so important.  But in addition to their metaphorical powers, these pancakes are delicious.  Teammate Erika’s dad Pat described them as “hearty,” which can be tough with a pancake that also manages to be simultaneously healthy and fluffy. With a limited number of ingredients, these are a quick fix to Monday morning.  Topped with sautéed Apples (non-recipe included below), yogurt, peanut butter and maple syrup, these little cakes of gold are perfect as we enter December. Just remember…that first pancake never turns out as well as the rest 🙂

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Buckwheat Pancakes

adapted from Cookie and Kate

Feeds 2 hungry people

The Stuff

1 Cup buckwheat flour (we used Bob’s Red Mill)

1 Tablespoon honey (or sugar of any type)

1 Teaspoon EACH baking powder and baking soda

1/4 Teaspoon salt

1 1/4 cup plain Kefir (make sure it is the full fat kind!)

1 large egg

1/2 teaspoon vanilla extract

Butter (or greasing agent of choice) for skillet

The How

1.  Preheat oven to warm. In a medium mixing bowl, combine the dry ingredients (if using sugar add that here, if using honey add to the liquid measuring cup).  In a liquid measuring cup measure out the Kefir, and beat in the eggs and vanilla.

2. Create a well in the dry ingredients, and mix in the wet mixture until mostly combined (a few lumps are good!)

3.  Preheat a non-stick skillet over medium  heat, and use enough butter to completely coat the pan.  Using a 1/3 cup measuring cup, pour batter onto skillet.  Once bubbles appear (this can take anywhere from 2-4 minutes), flip.  Cook for an additional two minutes, or until done (I use the back of the spatula, and when the pancakes are firm but give just a touch then they are done).

4. Place finished pancakes onto cookie sheet, and place-covered with foil- in oven.  Repeat step three until you’ve used all the batter!  Top with your favorite things, and enjoy.

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Best enjoyed with friends during a light snowfall 🙂

NON RECIPE FOR THE SAUTÉED APPLES

Finely slice one apple, and add to a sauté pan with 1/2 tablespoon butter, one tablespoon maple syrup, a heavy dash of cinnamon and just a sprinkling of salt.  Cook covered on low heat, stirring occasionally.  The process of cooking these to competition takes 20-30 minutes.  They will be very soft, caramelized, and delicious when done!

 

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