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What to do with buckwheat pancake mix?

j
judybird Jun 26, 2008 08:43 AM

I love buckwheat pancakes and order them whenever we go out to breakfast at a restaurant that offers them, which translates to not very often. I recently decided to pick up some mix so I can make them at home. I tried them this morning, and they're boring - not bad, but lacking that nutty buckwheat flavor that I love. I don't want to just throw the rest of the mix away, so would appreciate possible uses. Can it be added to bread, scones, etc?

Thanks.

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  1. k
    katecm RE: judybird Jun 26, 2008 10:03 AM

    I wonder if you could mix it with some brown sugar, oats, nuts and butter and use it for a good, earthy topping for a fruit crisp?

    1. greygarious RE: judybird Jun 26, 2008 12:01 PM

      Adding Grape-Nuts cereal to the batter might boost the flavor. You could grind it first (in which case maybe a little more baking powder should be added), or stir it in as is and let the batter sit for 20 minutes (sitting always helps make fluffier pancakes) to soften a bit if you don't want crunch. Applesauce in place of someof the liquid also adds flavor and tenderness.

      1. todao RE: judybird Jun 26, 2008 12:04 PM

        Rather than finding an alternative use for the mix, why not try "tweeking" it a little. I assume you're using buttermilk (or that it's already part of the boxed mix) so I won't highlight that point.
        I might try adding a little brown sugar, some quick rise yeast (and let it raise for an hour or so before hitting the grill) and perhaps introducing some wheat germ to the preparation. The wheat germ should give it a bit of crunch, the yeast will offer a traditional flavor that's often missing in the simple buckwheat recipes and the sugar will, of course, help to feed the yeast while adding a nice flavor element of its own.

        1. paulj RE: judybird Jun 26, 2008 12:30 PM

          Are the restaurant pancakes much darker than the ones you made? If darker they probably use a higher proportion of buckwheat, or a buckwheat flour that includes more of the dark outer layers. If they aren't darker, then the 'nuttiness' may come from other ingredients, such as malted barley flour.

          I also wonder if there is difference saltiness. Your mix may be low on salt, especially if it is produced by some 'health food' mill. Salt, used correctly, enhances other flavors without being obvious. I haven't heard that it enhances 'nuttiness', but, we often prefer salted nuts over unsalted.

          paulj

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            another_adam RE: judybird Jun 26, 2008 01:35 PM

            How about using them as a base for blinis? (You might need to make the batter a little thinner, to get a flatter pancake) I guess just about anything gets less bland once you've added some sour cream, cavier, etc. to it :)

            1. l
              lgss RE: judybird Jun 26, 2008 04:03 PM

              We make our own buckwheat flour with our Vitamix or coffee/spice grinder using buckwheat groats from WFM bulk aisle. What else was in the mix? Probably wheat flour as the first ingredient? Are there other recipes on the package? Blueberries or chocolate chips are good in buckwheat pancakes. I'm gluten-free so I make lots of things with buckwheat flour but it would depend on what else was in the mix.

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                anzu RE: judybird Jun 26, 2008 05:19 PM

                If you have access to a waffle-maker, can you make buckwheat waffles with it? Also, as other posters mentioned, I'm curious about the proportions. It might be low on buckwheat. You could try adding more or add oats for more oomph.

                2 Replies
                1. re: anzu
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                  judybird RE: anzu Jun 27, 2008 01:52 PM

                  It was Bob's Red Mill mix, purchased at Whole Paycheck. First two ingredients are buckwheat flour and whole wheat flour in that order. I'll try adding extra buckwheat and see if that helps.

                  1. re: judybird
                    todao RE: judybird Jun 28, 2008 06:57 PM

                    How did it all work out, judybird? Did you try using it in bread or scones? Because buckwheat is a fruit and not a grain like wheat (it's actually an herb) you'll find it acts differently in bread and, depending on the recipe, may even improve the texture of some breads.

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