I had no idea what buckwheat tasted like, until I made these buckwheat pancakes. I hated them with all my heart. Buckwheat has a really strong taste -- probably an acquired taste for those who like it -- with some lovely dirt and dust undertones. It is extremely healthy, however, and gluten-free, which is important for some people.
This recipe was a cute-looking one found in my daughter's Mother Goose cookbook. It called for half buckwheat flour and half white flour. I wonder if they would have been tolerable with just a fourth buckwheat? I'm almost crazy enough to try it.
1/2 c. sifted white flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 Tbsp. sugar
1/2 c. unsifted buckwheat flour
1/4 c. melted and cooled butter
1 c. buttermilk
In medium bowl, mix white flour with salt, baking powder, soda and sugar. Stir in buckwheat flour. In a small bowl, combine eggs, cooled butter and buttermilk. Add to dry ingredients, mixing until just combined. Batter should be lumpy. Heat an oiled griddle or skillet to medium. Pour 4-inch rounds of batter onto skillet and cook until bubbles form on surface and edges become dry. Turn and cook until nicely browned on underside. Eat, and try not to gag.