My recent cookbook purchases includes a book called ‘Good to the Grain:Baking with Whole Grain Flours‘ by Kim Boyce. I came across this book while browsing the book section on Amazon (one of my favourite past times ;)) and bought it purely out of curiosity. It’s interesting to read and learn how whole grain flours can be used to produce baked goods with a healthy twist.
I must say I haven’t tried too many recipes yet. However, they all look mouth-wateringly promising and as soon as I have more jars of whole grain flours stocked up, I’ll definitely try out more of them. The one recipe I have tried out more than once is the one for buckwheat pancakes (although in the book it’s originally a recipe for pear and buckwheat pancakes). It was the first time I’d ever used buckwheat flour. The pancakes had a really delicious nutty flavour contributed by the buckwheat flour and that somehow made them a lot more satisfying and filling.
1 cup buckwheat flour
1 cup plain flour
3 tbsp sugar
3/4 tsp salt
2 tsp baking powder
1-1/4 cups whole milk
2 tbsp melted butter
Sift together all the dry ingredients. Mix together the egg, milk and melted butter. Add the wet mixture to the dry mixture until well combined.
Heat a pan over medium heat. Melt a little butter and pour a ladle full of batter on to the pan. Once bubbles form on the top of the pancake, and the bottom is nice and golden brown, flip it over to cook the other side.
Once the pancake is done, remove from the pan and keep it warm either in the oven or on a plate warmed by placing it over a pan of simmering water.
The original recipe also includes melting together some butter and honey until boiling and thickened. This mixture can be served warm with the pancakes. We, however, pour some maple syrup over our stack of pancakes. The best way to start a lazy weekend.
So. now you know what to make for breakfast this weekend 😉