Here's something you can make for a healthy breakfast this weekend. Scrap those boxed pancakes mixes full of additives and try these natural buckwheat pancake instead.
You'd think buckwheat flour is a grass, but it's actually a seed. According to Wikipedia,"despite the common name and the grain-like use of the crop, buckwheat is not a cereal or grass. The grain is called a pseudocereal to emphasize that the plant is not related to wheat."
Gluten-free buckwheat is nutritious it's packed with minerals and flavonoids, which act as antioxidants.
This recipe comes from the back of the Hodgson Mill bag of buckwheat flour. The pancakes came out light and fluffy, with a slight tang because I used buttermilk.
If you're looking for it at the grocery store, here's what the package looks like:
1 cup buckwheat flour
1 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1 egg beaten
1 cup milk
2 Tbsp. melted butter
Preheat griddle of large skilled to 375 degrees, grease lightly with oil.
Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, milk and butter, beating well after each addition.
Pour 1/4 batter for each pancake onto hot griddle. Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown.
(For buttermilk buckwheat pancakes, use the recipe above, but add in 1 tsp. baking soda and substitute buttermilk for milk.)
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