Addie's Buckwheat Buttermilk Flapjacks:
1 cup buckwheat flour
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp salt
Whisk together all of the above ingredients in a medium sized batter bowl. In a separate bowl mix together:
2 cups buttermilk
1/4 cup butter, melted
3 Tbl maple syrup or honey
Combine the wet and dry ingredients until just combined. Fold any additional fruit as well, about 1 cup worth. A great cast iron skillet works great for cooking a few pancakes at a time. You want to cook the cakes over an even and consistent heat source. Make sure the pan is pre-heated correctly, or you'll end up with pancakes that spread too much and not rise well.
I am really interested in the variety of flours that are now available. Switching up the flours in your recipes can add wonderful flavors. It can be as simple as swapping half of the all-purpose flour in your chocolate chip cookie recipes, with whole wheat pastry flour. It adds a slightly nutty flavor with a honey-sweetness undertone. I bought a cookbook called, "Good to the Grain", written by Kim Boyce. Each chapter features a variety of flour. From Amaranth flour to Buckwheat flour to Spelt flour, this book includes many great recipes. I enjoy this book the most because it seems built on the fundamentals of utilizing these great grains for their unique flavors, and the end results are tasty! Typically when I see multigrained recipes those grains are used as substitutes to make baked goods either healthier or gluten- free, which isn't always a tasty end product. There is a forward written by Nancy Silverton in the beginning of the book, and she sums it up perfectly by writing the following: "My priority as both a baker and an eater is not health but flavor. What makes the recipes in this book so special is that- weather you care about whole grains or not- they are truly delicious." That makes me smile.
Here is an easy mulitgrain flour blend recipe that is included in 'Good to the Grain':
1 cup whole wheat flour
1 cup oat flour
1 cup barley flour
1/2 cup millet flour
1/2 cup rye flour
This recipe was designed to be versatile. You can also experiment with blends of your own. Kim says to keep in mind that every flour is different and has different qualities, so your goal is to create the right balance of flavor and structure. This blend would make wonderful pancakes! Belly Up!!