Todd Dodds
Super Member
I don't always cook, but when I do, it involves buckwheat.
I made buckwheat pancakes ONE time, that were a yeast recipe that sat overnight. They came out a full inch thick, with both sides crispy, even as they sat on the plate drowned in a 50:50 blend of maple syrup/dark buckwheat honey.
Then I lost the recipe, and can't remember where it came from.
Subsequent batches have been lackluster, and I've only been able to eat maybe 8 or 10 cakes at a time.
My only New Year resolution is to start the year off right with a perfect buckwheat pancake. I'll be doing my research today, and mixing tonight.
But I would appreciate any suggestions. But please don't suggest buttermilk. A tall, cold glass of buttermilk goes down with the cakes, not in the cakes.
I made buckwheat pancakes ONE time, that were a yeast recipe that sat overnight. They came out a full inch thick, with both sides crispy, even as they sat on the plate drowned in a 50:50 blend of maple syrup/dark buckwheat honey.
Then I lost the recipe, and can't remember where it came from.
Subsequent batches have been lackluster, and I've only been able to eat maybe 8 or 10 cakes at a time.
My only New Year resolution is to start the year off right with a perfect buckwheat pancake. I'll be doing my research today, and mixing tonight.
But I would appreciate any suggestions. But please don't suggest buttermilk. A tall, cold glass of buttermilk goes down with the cakes, not in the cakes.
)
