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Buckwheat Pancakes with Cottage Cheese + Walnuts + Caramelized Apples

buckwheat pancakes, gluten free, great breakfast, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography

The first time I was introduced to buckwheat flour was thanks to a Japanese friend of mine and her lovely soba noodles—which I happened to like…a lot. Years later I’ve re-discovered buckwheat flour in a French cooking class while learning the beauty of making ‘Galette’ { thin french pancake}. A savory thin buckwheat flour crepe—which is extremely delicious to the taste, healthy, light and gluten free. Absolutely hard to resist too! But that’s another story...

However, there are many things that could be made with buckwheat flour. And one of my favorites are buckwheat pancakes! I really heart buckwheat flour or as french called it...'dark flour' ! Pancakes are our perfect treat for a lazy weekend breakfast and sometimes afternoon snack. May be you're asking yourself; pancakes in the afternoon?... Well, yes that sometimes happen in our home.  I usually served these pancakes with cottage cheese or ricotta and caramelized fruits, mostly caramelized apples.

Last week I received a beautiful huge bag of buckwheat flour from my friend B.—one of my best friend-She’s such a sweet and funny person- whose personality I love and admire. Thanks B.

So on Sunday, after playing chess and relaxing for a while, we started to feel hungry again. And that make us crave for pancakes. I cooked some buckwheat pancakes, with a touch of soft brown sugar. Just the perfect snack to satisfy our crave.The leftover pancakes were wrapped and frozen for future breakfasts and afternoon snacks.


make 12

3/4 C. Buckwheat flour
3 medium eggs
2/3 C. milk
1 1/2 tsp. Baking powder
1 Tbsp. Soft brown sugar

Separate the egg yolks and white in different bowls. In a medium bowl add flour, baking powder, milk, sugar and the egg yolks and mix well until all ingredients are thoroughly combined-and batter is smooth and thick.
Now with a electric mixer mix the egg whites until they form stiff peaks. And then fold into the flour mixture.

Heat a non-stick pan on a medium heat and pour about 2 tbsp of the mixture and cook for 1-2 minutes or until it looks golden brown. Serve them warm with the cottage cheese and caramelized apples.