I was born in Russia. I live in USA more than 30 years and more than 25 years in the medical field. Buckwheat is my comfy food from my childhood. I was very surprised that a lot of people didn’t know or was not familiar with the buckwheat. They may have heard of that but never tried. I would like to share my “love” to buckwheat, simple recipes and how to add buckwheat in your diet. It is easy to cook. Proportion 1:2 1 cup of buckwheat - 2 cups of water and salt for your taste. After boiling water, 0:26 simmer until buckwheat absorbers all water. It is done. Basically you can eat like this. But for my taste it is very boring. After buckwheat is ready, I usually add a pat of butter or table spoon of ghee. It makes buckwheat richer and creamy. It will bring the taste to the next level. #1 - My favorite side dish is sautéed onion on fry pan, add shredded carrots, add cooked buckwheat. Mix together. Add your favorite spices. I usually add 1 tablespoon of any tomato sauce. #2 - Sauté onion and mushrooms, add cooked buckwheat. #3 - Cook Farfalle (bow) pasta. Sauté onion. Mix 1cup of pasta with 1/2 of cup cooked buckwheat and sauté onions. My children don’t eat buckwheat by itself, but with pasta they will eat. #4 - You can mix any sautéed vegetables with buckwheat. #5. - Meat and buckwheat. You can use buckwheat as a side dish for any meat. My favorite one is beef stew over buckwheat. Very yummy and hearty food. I also love it with meat balls and tomato sauce. Buckwheat and sausage. Buckwheat is a very neutral product by itself. Add your favorite sauce or gravy and you will love it. #6 - Buckwheat and soups. I love chicken consommé (broth) with buckwheat. Very simple. If you want to make more reacher, add left overs of chicken or turkey or any meat, add parsley and dill. Sometimes I add buckwheat to soups that has more liquid, make them more fulfilling like wanton soup or miso soup. #7 - buckwheat and dairy. Buckwheat is corporate very well with dairy. Famous recipe is kasha. You can find recipe on TH-cam. Another one - buckwheat and cottage cheese or pot cheese. In a cup or bowl put warm buckwheat add cottage cheese on top, add honey, add berries and breakfast is ready. But my favorite from this category is warm buckwheat with ghee and put just pinch of sugar on top. Pour any cold milk (almond, soy, cow, oat milk) whatever you prefer in a glass, and eat and drink together. Maybe it’s sound weird, but for me it’s like cookie and milk 😊. Just try it, you will not regret. Please do not afraid to experiment. By the way I absolutely forgot, you can do very tasty stuffing from buckwheat for stuffed cabbage, stuffed peppers (you can use instead of rice or mix half rice and half buckwheat) and make stuffed chicken and turkeys. I wish everyone a good health and Happy Thanksgiving!!!
@@tatyanavolpina5140 thank you so much!! I simply love buckwheat. I sprinkle dry uncooked hulled buckwheat over my fresh cut strawberries it is a nutty treat. I also make buckwheat flour and 1/2 and half wheat flour to make my sourdough bread. Do you always use the buckwheat with the black hulls removed?
Yep, it is a staple food in the ex Soviet space and unfortunately little-known outside and in some countries you cannot even find it... My kids like it cooked as you describe with some oil or ghee and a couple of chicken cubes thrown inside while boiling with some fried sausages on the side or mixed with normal Middle Eastern sour yogurt (village yogurt as it is often called in the US). It's a super healthy food rich in fiber, micro elements, vitamins etc and relatively poor in starch. So, it is considered a dietic food for diabetics too.
I use my mom’s very old pancake recipe, modified a bit for GF and they are great. Ingredients: mix dry ingredients in separate bowl. 2 cups buckwheat, 1/2 teaspoons salt, 5 to 6 teas backing powder, 2 teas xanthum gum, 2 Tbs sugar optional, sift together. In larger bowl wisk 4 eggs, add 2 cups milk, 1/3 cup oil. Wisk together. Slowly add dry ingredients then let it set 3 to 5 minutes till it gets a little thick. Do not stir any more! Spoon onto hot griddle. As soon as they get medium browned turn and brown again. If you cook too long they will get dry. Enjoy fluffy GF pancakes. I have also added fresh blueberries or a thinly sliced / chopped apple for variety.
@@GrainsandGrit sooo! Writing it down made me hungry for them, so I went and made some. You definitely can use 1 to 1-1/2 teas xanthum gum but if you don’t use any they won’t stay together well or be fluffy. Also, 5 teas backing powder is plenty. I have also used coconut milk but they tend to be flat and not fluffy. Not sure why.
I'm from central Europe originally and we love buckwheat. We cook it like dryer porridge and add bacon pieces and cracklings and eat it with dill pickles. Another use I adopted living in the US and getting my two kids to get used to it is I mix 1 cup white rice, 1/2 cup of quinoa and 1/2 cup of toasted hulled buckwheat. Cook and serve it the same way you would eat rice. The toasted buckwheat gives it nice toasted nutty flavor. My kids and US husband eat it without complaint.
Buckwheat is a legume, making it very high in protein, which is one of the reasons it's used as a cover crop as it restores nitrogen to the soil. As an Ashkenazi Jew, "kasha" is one of several ways my family used buckwheat in different grinds. Kasha uses a fine grind with bowtie noodles to make "Kasha varnishkes" (en.wikipedia.org/wiki/Kasha_varnishkes), and we would use buckwheat as a morning porridge like one would make oatmeal or for "cream of wheat" cereal. Buckwheat is delicious. It as nutty taste and an interesting smell that might seem odd to folks at first, but it's nice once folks get used to it. It's a hard to describe odor when cooked.
Englishman here. I buy buckwheat in a boil-in-the-bag form from a Polish deli not far from were I live. I eat it with generous dabs of butter, and side dishes of fried onions and fried mushrooms. If I'm especially hungry, I'll add side dishes of boiled egg, and smoked mackerel. Usually, though, the buckwheat is so hearty and filling that there's a limit to how many side dishes I have room in my stomach for.
Im from Preston County in West Virginia & we have a county fair called The Buckwheat Festival every autumn that can give you all you need to know about it...✌️
@@cinnamontownproductions9620 just saw this...I would head out to Mason town there's a supply store in town that still sell it there,that's all I've got I live in Florida...🙂
They grow buckwheat here in Preston county wv the last week in September they have what they call the buckwheat festival they sell tons and tons of buckwheat cakes the more sour the better
I have a sensitivity to the buckwheat in eye pillows that I have used for relaxation. It makes me sneeze and my nose run. No problem eating it, though.
I can clearly remember my dad making buckwheat pancakes for breakfast in the late ‘50’s, here in Southern California. We also have two varieties of a native plant called “buckwheat” growing here, with edible seeds, though I don’t know if they are truly related to the commercial crop from Asia.
Ok, I just did some quick research and our native California Buckwheat and Seacliff Buckwheat ARE true buckwheats. The Native Americans used to harvest them and ground the seeds into a flour. It’s ubiquitous in much of California, though I’m not aware of it being harvested commercially.
I’ve been using Buckwheat for at least 15 years. I grind my Buckwheat. I first used it as cream of wheat. Now I use it for pancakes, gluten free muffins and add some when baking. It is a staple for my pantry. For muffins, I use 1 cup buckwheat flour and 1/2 cup almond flour.
Thanks for this vid - very informative! I am a raw vegan and I use buckwheat in my Dr. Brooke Goldner style green smoothies. I soak the buckwheat groats overnight (more digestible) then drain and put it in my smoothie in the morning. I may try making wraps with the soaked buckwheat. Could be interesting!
Back before the use of chemical fertilizers buck wheat was a cover crop. It makes phosphorus available to other crops in the soil. I have grown some grains experimentally in my garden. Just small patches as I do not have actual acreage. Buckwheat is a pretty plant with white flowers. I found harvesting challenging as it does not come ripe at one time on a single plant. Grains are not particularly difficult to grow, but they do require a couple of processes to separate the seeds and equipment to make them into flower.
I make buckwheat pancakes all the time. Yummy! I make a squash pie with buckwheat ( makes its own crust) and it’s a family favorite! I also use buckwheat as a cover crop. Totally gorgeous and bees so love it. Make picky granddaughters eat up muffins, pancakes, etc. made with buckwheat.
I'm English but spend about half my time in Brittany, north-west France. This is where crepes came from. It's worth noting that normal crepes, made from wheat or "froment" are generally used for sweet foods, while buckwheat, aka "sarassin", is used to make a savoury crepe called a "galette" and is often found filled with eggs, ham and cheese. One of my favourites is filled with soft goat cheese and slices of chourição (large chorizo for our Spanish friends). At fêtes and car-boot sales, a food stall will be selling "galette saucisse" where the galette is served wrapped around a sausage as a snack, usually with Dijon mustard and/or ketchup.
Wonderful to find your video on buckwheat! It's my ancestral and favorite whole grain. Note: Kasha is not necessarily a porridge. Cooked in the same manner as rice (but not for as long as whole brown rice), it can be a staple dish on the order of rice. A beaten egg can be deliciously added to the roasted and cooled grain before boiling. A bit of dill (fresh or dried) is a nice addition. I once heard about an Olympic team from Russia that went back home because they couldn't find kasha in the U.S. Never travel without your most important food! The reason Japanese soba (the noodle) is most often a combination of buckwheat flour and wheat or sometimes yam flour is precisely as you said: buckwheat has no gluten (think "glue"). In Japan, 100% soba noodles can be found on rare occasion in very special restaurants and would surely be handmade (teuchi). There is also a traditional soba cuisine in Japan using the whole grain, again found in specialty (perhaps macrobiotically-influenced) restaurants. Shochu ("Soju" in Korea) can be made with various grains. Polished rice (kome) or barley (mugi) are common, as well as soba (buckwheat). The different flavors are very delicately discernible. For buckwheat hull pillows, the actual tan-colored or greenish whole grain isn't used; as you point out, the pillows are filled with its dark brown hulls that are removed to expose the grain. There is no further refining of the buckwheat, as there is when the nutrient layers of whole (brown) rice are removed to expose the "empty carbohydrate" of while rice, and thus the triangular (or as you said "pyramid-shaped") interior is a true whole grain. In San Francisco I've seen buckwheat hull pillows in Japanese and also Chinese stores. I know someone who makes excellent buckwheat pancakes (no buttermilk) but I'm sorry I don't have his recipe. I might be able to get it for you.... Great video! Thanks.
Ukrainian born here, yes my American kids not the biggest fans of savory versions of buckwheat, however “kasha” they absolutely love it. We do like our kasha on runny side, after you cook buckwheat in water and boiled milk ( how much you prefer) some sugar or honey or syrup and enjoy kinda as hot cereal for breakfast except soo much better healthier 🤤 that how we grew up in village.
My family and l lived on an organic farm on the west side of Lake Seneca in the NY Finger Lakes. Burkett Mills was only 10 miles away in Penn Yan, which touts itself as “ The Buckwheat Capital of the World”! Every fall we celebrated the Buckwheat Festival( a sandbox filled with buckwheat hulls and buckwheat flavored ice cream AND buckwheat honey- you’ll either love it or hate it, etc. One particularly memorable year they used a brand new cement mixer to produce a Guinness Book of World Records 20 ft diameter buckwheat pancake. It was cooked over a live coal wood fire surrounded by a circumference of cement blocks. A custom fabricated steel “griddle” was fabricated with 2 round steel plates ( one walled). These were sandwiched together. When the time came to flip the pancake, a crane with a chain attached to both sides of the diameter, hoisted it and flipped it over . We were served natural maple syrup with it. Yum! I am now GF and recently bought some kasha at my local market in VA. YEP! It had been produced by Burkett Mills. Hershey, PA smells like chocolate. Penn Yan smells likes toasted buckwheat!- fond memories : )
Wow, what a festival! Buckwheat is a good grain, but there are so many others I actually like better. For bread loaves, there's nothing better than a good hard red or white.
I used to use in a bread recipe that included 1/4 or 1/2 cup. It added a different flavor. I can only find toasted buckwheat in my grocery, though there is buckwheat flour.
My wife loves buckwheat in pancakes. They cannot have buttermilk because of histamine metabolism, but I use lemons juice. It’s good. I out about 1/3 in place of soft wheat or spelt flour.
I love buckwheat and find it very versatile, but I don’t like it mushy. If you cook it like porridge, it’s easy to end up with mush. So I cook it like pasta, in a lot of salted water, add the buckwheat once the water is at an active boil, then cook to your desired softness. I strain and return to the pot, add butter and herbs (dill is excellent, spring onions are good, but any green herbs will brighten it up), toss and cover. I use this as a base for a grain bowl with roasted veggies and other bits. So good. Also, leftover I use as you would make fried rice. Sauté onions and veggies, add the cold buckwheat to heat through, add a few eggs and stir rapidly. Also, great in a frittata. And leftover porridge can be added to bread dough or muffins. There’s almost nothing you can’t do with it!
I’ve been using a lot more buckwheat lately because I have GDM and it’s low glycemic. The noodles I made with 2:1 buckwheat:durum were actually a better texture and more delicious than my 100% durum noodles! I’ve also made buckwheat salad, in soups, muffins, waffles… basically anything.
We eat buckwheat every morning. We soak some buckwheat overnight then rinse and add water and boil for about five minutes. Add fruit with the cooked buckwheat, bananas blueberries strawberries cranberries, etc.. enjoy 😊
Buckwheat pancakes (makes 6) Smash two ripe bananas Add 2 Tbs.olive or coconut oil 2 Tbs. Water 1/2 cup buckwheat flour 1 rsp. Cinnamon 1tsp. Vanilla 1/2 tsp. Baking soda 2 tsp. Aplle cider vinegar Bake at 350° on a baking sheet lined with parchment paper. Drop 1/4 cup batter (thick) o to baking sheet. Gently shake pan to create the size pancake you want. 5-6 in. Diameter Bake for 15 minutes. Use a spatula to flip over and bake 5 more minutes to brown. My grandsons love these topped with blueberries and maple syrup, and I don’t have to stand at the stove pan frying!
I was married to a Japanese man for 40yrs and started eating buckwheat noodles both hot and cold. There are many small restaurants in Japan only serving buckwheat noodles. Hot in the winter with a delicious broth and tempura shrimp & sweet potato and a long green onion. Yum Tempura Soba is what you would order. Zaru soba is cold noodles dipped in a sauce with cut up scallions and wasabi. Also buckwheat pancakes are tasty with lemon curd.
Cracked buckwheat soak in yogurt milk where ,add salt, ginger and green chili . Makes pancace or ferment and then steam like shape of mini muffin. Yeast good.
Buckwheat pancake dough with buttermilk should rest one night covered in de fridge before baking. ( otherwise they will stick)Than you bake them in hazelnutbutter 😋
I found the recipe on the Janie's Mill website, buckwheat and flaked grains granola. I use various flakes depending on what I have available.
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Boekweit is said by the Dutch als book &eit(her). It is quite an understatement to tell that there is some kind of war between Russia and Ukrain, in a war where Russia is the agressor and to this time about 1 million people are dead or wound (typically 1/3 is dead and 2/3 is wound) and where about 8 million people escaped from Ukrain.
As a vegetarian, I add the buckwheat groats to my chili instead of meat. It gives the texture of ground beef to people who require meat in their chili.
I love buckwheat! I use it to make a buckwheat carrot cake every week. I also use it to make buckwheat bread, crèpes and sometimes I grind buckwheat with red lentils to make savoury crèpes.
We simply boil the groats with salt to accompany stews, curries, stir fries etc as a nutritious rice substitute. It also works well in a nourish bowl alongside veggies and perhaps a salmon fillet. 😊
We love our buckwheat pancakes, and it's so easy. My source for flour is: cartwright maple tree inn, angelica ny (they have a website). Add water to the flour only, should have left out the buttermilk. I don't work there, just a fan of great pancakes.
I grew up on buckwheat in Oklahoma was my bees favorite winter stock flower. No i live in Japan eat buckwheat noodles (soba) every evening. The reason they are made with only 80% max is because how brittle the noodles are due to the lack of gluten.
OLD, old family recipe for buckwheat (pan)cakes. The "yeast" called for is equivalent to a packet of yeast or the 2.25 tsp. that most of us use. It is not your easy pancake "mix" recipe, but the outcome has survived the years as a favorite. BUCKWHEAT CAKES Dissolve 1-cake compressed yeast in ½-cup luke-warm water. Add 2-cups cold water Sift together and add the following: 1-cup sifted flour 2-cups buckwheat flour 1-1/2 teaspoon salt Beat vigorously until smooth. Cover and place in refrigerator over night. In morning, stir in the following: 1-tablespoon molasses 1/4-cup melted butter 1-teaspoon baking soda dissolved in ½-cup hot water. Let stand at room temperature for 30-minutes, then make pancakes
Perfect timing since I just ordered 5lbs of buckwheat, just to try. Thinking I will substitute a little of my soft white with buckwheat in pancakes- and then go from there.
Can you mill buckwheat gouts to make flour? I bought 5 lbs of grouts and tried the porridge. I didn't like it. Now I need to figure out what to do with the grouts.
I have buckwheat pillows and love them but you do have to get used to the sound it makes when you shift during the night. I mixed it with powdered clay and essential oils. Then my pillow releases the fragrance for about a month. Then I put more oils in and fluff the pillow.
I appreciate the research you put into this. I only knew it was grown in New York. Interesting to find it's grown in a few other states as well. Thanks!
For granola: soak amd sprout for a day or so. A little tiny sprout. Rinse and dehydrate. Then add whatever else you like to put in. Additional benefit, done this way is that it is raw granola.
I have been using buckwheat for a while mostly in soups, more specifically in meat balls soups I make often instead of rice just because I think it’s healthier.😊 Thank you for this video, I find your channel very interesting and helpful.
I am allergic to wheat and a lot of food. I should try buckwheat. Edit: I cannot tolerate buckwheat. If I take Pepcid AC that is a histamine blocker but Pepcid AC has side effects.
You can also dehydrate the soaked and rinsed groats in dehydrator for a crunchy topping to yogurt or ice cream. I haven't yet, but you could add them to any granola recipe in the crunchy dehydrated form.
I add millet to my buckwheat pancake recipe. It's a 3to1 ratio . I also ferment the flour with the liquid for 3 to 4 hours. It's a very versatile recipe. I've made many changes. Even add some sourdough to the ferment. You can use buttermilk, or water and acv to your ferment . Then just use your regular ingredients for the rest . Hope this helps. I love my buckwheat pancakes 🥞
Thanks. I'm going to try this. I love buckwheat pancakes, but my husband is not a fan. 3 parts millet to 1 part buckwheat? Or 3 parts buckwheat to 1 part millet?
C'est blé noir ❤ Usually cut with white flour, because one hundred percent is a bit intense. Historically, a cheap way to make the wherewithal for a crepe, savory or dessert. Ham and egg or nutella. Mill it myself andI make the crepes on a giant flat griddle.
I love buckwheat pancakes. I found that the buckwheat flour needs to be combined with a soft wheat flour to make fluffy pancakes. The buckwheat alone makes very thin, unappetizing pancakes, imo.
Grains generally have toxins in their outer shell. That is why it was most often removed in processing, unlike modern whole grains. I prefer the hulls removed. Buckwheat has a very hard (like nuts do), triangular, pointed outer shell. I found removing it tedious and restrictive. I’m sure there is/was a method to it, but I couldn’t do it easily so I just enjoyed the smell and look of it and then let it feed the soil.
@@GrainsandGrit it’s a commonly known fact for some time that certain fruits, roots or seeds have toxic chemicals to discourage wildlife consuming all of it so that plant can reproduce. Grains are one, potatoes are another. I’m sure there are others, but not coming to mind at the moment. This is another reason why seed oils are not healthy to consume in large quantities.
@@GrainsandGrit Buckwheat has a hard dark hull, most of what we buy already has this removed. I think that is what the comment meant. It is hard to remove if growing and harvesting your own and I believe it is a bit toxic. Much like soaking and rinsing most nuts make them easier to digest, my understanding is that buckwheat also benefits from soaking and rinsing a couple of time prior to cooking, sprouting or dehydrating.
I grew up in West Virginia eating buckwheat cakes (yeast kind), my grandfather raised buckwheat and harvested it. The buckwheat pancake recipes that I have found are not that good. The buckwheat cakes that my Mom, Grandmother used to make I LOVE! There are two ways to make the pancakes. Search Preston County Buckwheat Cakes. That recipe is one that you mix them up and you can use it for pancakes as well as for a "starter" recipe for your next batch. The second recipe is a "quick" recipe. Which is the one I use now. It only takes about 20 minutes until they are ready to put on the griddle. 1/3 cake of yeast (or 2 1/4 tsps dry yeast), 2 cups warm water, 1/2 teaspoon of molasses (more is not better in my opinion), 2 cups of buckwheat flour ( I mill my own and have found that I have to add more water), 1 1/2 tsp. salt. Dissolve yeast well in warm water, add salt and molasses. Stir in the flour, whisk ( or beat) well. Let stand for about 20 minutes, until yeast is good and bubbly. Sometimes after I bake one I have to add more water. Batter should be thin enough that it spreads by itself. Need to use a good amount of oil on griddle so they don't stick. I found success a little difficult in making these like Mom used to do. What I have learned is; the batter needs to be thin (not like regular pancakes). Cast iron griddle works best. Griddle needs to be hot. I also recently found a recipe for a molasses type cookie that calls for buckwheat flour, WE absolutely love the recipe. 2 1/4 Cups buckwheat flour, 2 tsps baking soda, 1 tsp. ginger, 1 tsp cinnamon, 1/2 tsp of cloves, 1/4 tsp salt, 3/4 cup of brown sugar, 3/4 cup of olive oil, 1/4 cup of molasses, 1 egg. Preheat oven to 375 degrees. Stir together the first 6 ingredients. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well (the dough will be pretty wet). Form into 1 inch balls and roll in granulated sugar. Place on and uncreased cookie sheet and bake at 375 degrees for about 9 to 10 minutes, until nice and "cracked" on the top. Makes about 2 1/2 doz cookies.
In 1990 I tested allergic to wheat and so I tried buckwheat pancakes and they were so yucky to my taste buds I didn’t eat them. I will try again and hope for the best
I grew up in Russia and we ate buckwheat with everything. I loved it with hot dogs, meat loaf, etc with a dab of butter of course. But lately I’ve heard that buckwheat is not as healthy as I thought. Is it true?
Suggestions for making bread. I have sugar problems so I really have to ration my wheat. Any suggestions would be greatly appreciated. I hear so many people saying that fresh ground wheat for bread, and your sugar is controlled. If I eat more than one slice of bread,I’m at 175. Looking for any advice
@ i mill the grain and bake it as soon as it rises. i have a wonder mill and mixer. i know that i am doing something very simple wrong but trying to figure it out is rough. love your series and would appreciate your opinion.
@@TheGbortnickI'm diabetic. When i make her fresh ground wheat basic bread recipe i have to leave out the honey. It will raise my levels. I add allulose to sweeten the bread. I don't mind it with no sweetener added but my family prefers it sweetened. I also cut the slices for me a bit thinner than normal width. If you drink a tablespoon of raw vinegar in water 10 minutes before having the meal with bread it helps keep sugar levels down also. It works for me hopefully it will work for you also.😊
There use to be a store bought Buckwheat Pancake mix. Not sure if it's still available. I did buy a Buckwheat Pillow once. Slept on it once and couldn't turn my head the next day. Returned it to the Store and went straight to my Chiropractor. UGH ! I don't recommend the pillow at all. I do like the Flavor of Buckwheat though and have made my own homemade pancakes with it.
I was born in Russia. I live in USA more than 30 years and more than 25 years in the medical field. Buckwheat is my comfy food from my childhood. I was very surprised that a lot of people didn’t know or was not familiar with the buckwheat. They may have heard of that but never tried. I would like to share my “love” to buckwheat, simple recipes and how to add buckwheat in your diet. It is easy to cook. Proportion 1:2 1 cup of buckwheat - 2 cups of water and salt for your taste. After boiling water, 0:26 simmer until buckwheat absorbers all water. It is done. Basically you can eat like this. But for my taste it is very boring. After buckwheat is ready, I usually add a pat of butter or table spoon of ghee. It makes buckwheat richer and creamy. It will bring the taste to the next level. #1 - My favorite side dish is sautéed onion on fry pan, add shredded carrots, add cooked buckwheat. Mix together. Add your favorite spices. I usually add 1 tablespoon of any tomato sauce. #2 - Sauté onion and mushrooms, add cooked buckwheat. #3 - Cook Farfalle (bow) pasta. Sauté onion. Mix 1cup of pasta with 1/2 of cup cooked buckwheat and sauté onions. My children don’t eat buckwheat by itself, but with pasta they will eat. #4 - You can mix any sautéed vegetables with buckwheat. #5. - Meat and buckwheat. You can use buckwheat as a side dish for any meat. My favorite one is beef stew over buckwheat. Very yummy and hearty food. I also love it with meat balls and tomato sauce. Buckwheat and sausage. Buckwheat is a very neutral product by itself. Add your favorite sauce or gravy and you will love it. #6 - Buckwheat and soups. I love chicken consommé (broth) with buckwheat. Very simple. If you want to make more reacher, add left overs of chicken or turkey or any meat, add parsley and dill. Sometimes I add buckwheat to soups that has more liquid, make them more fulfilling like wanton soup or miso soup. #7 - buckwheat and dairy. Buckwheat is corporate very well with dairy. Famous recipe is kasha. You can find recipe on TH-cam. Another one - buckwheat and cottage cheese or pot cheese. In a cup or bowl put warm buckwheat add cottage cheese on top, add honey, add berries and breakfast is ready. But my favorite from this category is warm buckwheat with ghee and put just pinch of sugar on top. Pour any cold milk (almond, soy, cow, oat milk) whatever you prefer in a glass, and eat and drink together. Maybe it’s sound weird, but for me it’s like cookie and milk 😊. Just try it, you will not regret. Please do not afraid to experiment. By the way I absolutely forgot, you can do very tasty stuffing from buckwheat for stuffed cabbage, stuffed peppers (you can use instead of rice or mix half rice and half buckwheat) and make stuffed chicken and turkeys. I wish everyone a good health and Happy Thanksgiving!!!
Thank you for the recipes Tatyana! 😊
@@tatyanavolpina5140 thank you so much!! I simply love buckwheat. I sprinkle dry uncooked hulled buckwheat over my fresh cut strawberries it is a nutty treat. I also make buckwheat flour and 1/2 and half wheat flour to make my sourdough bread.
Do you always use the buckwheat with the black hulls removed?
@@HollyTHansen Yes. I try to remove all black hulls before I cook buckwheat. We do not eat it.
@ how do you remove your hulls?
Yep, it is a staple food in the ex Soviet space and unfortunately little-known outside and in some countries you cannot even find it... My kids like it cooked as you describe with some oil or ghee and a couple of chicken cubes thrown inside while boiling with some fried sausages on the side or mixed with normal Middle Eastern sour yogurt (village yogurt as it is often called in the US). It's a super healthy food rich in fiber, micro elements, vitamins etc and relatively poor in starch. So, it is considered a dietic food for diabetics too.
Yes, sprout the buckwheat first and then make the granola 😍- also buckwheat sourdough starter is fantastic!
I use my mom’s very old pancake recipe, modified a bit for GF and they are great. Ingredients: mix dry ingredients in separate bowl. 2 cups buckwheat, 1/2 teaspoons salt, 5 to 6 teas backing powder, 2 teas xanthum gum, 2 Tbs sugar optional, sift together. In larger bowl wisk 4 eggs, add 2 cups milk, 1/3 cup oil. Wisk together. Slowly add dry ingredients then let it set 3 to 5 minutes till it gets a little thick. Do not stir any more! Spoon onto hot griddle. As soon as they get medium browned turn and brown again. If you cook too long they will get dry. Enjoy fluffy GF pancakes. I have also added fresh blueberries or a thinly sliced / chopped apple for variety.
oh thank you for this! I will have to try it. Do you think the xanthum gum is absolutely necessary or can you leave it out?
@@GrainsandGrit sooo! Writing it down made me hungry for them, so I went and made some. You definitely can use 1 to 1-1/2 teas xanthum gum but if you don’t use any they won’t stay together well or be fluffy. Also, 5 teas backing powder is plenty. I have also used coconut milk but they tend to be flat and not fluffy. Not sure why.
Opps forgot something. It doesn’t really take that long to get thick. I never really timed it before lol
Thanks so much!
thank you.
I'm from central Europe originally and we love buckwheat. We cook it like dryer porridge and add bacon pieces and cracklings and eat it with dill pickles. Another use I adopted living in the US and getting my two kids to get used to it is I mix 1 cup white rice, 1/2 cup of quinoa and 1/2 cup of toasted hulled buckwheat. Cook and serve it the same way you would eat rice. The toasted buckwheat gives it nice toasted nutty flavor. My kids and US husband eat it without complaint.
Wow, that's different!
Buckwheat is a legume, making it very high in protein, which is one of the reasons it's used as a cover crop as it restores nitrogen to the soil. As an Ashkenazi Jew, "kasha" is one of several ways my family used buckwheat in different grinds. Kasha uses a fine grind with bowtie noodles to make "Kasha varnishkes" (en.wikipedia.org/wiki/Kasha_varnishkes), and we would use buckwheat as a morning porridge like one would make oatmeal or for "cream of wheat" cereal. Buckwheat is delicious. It as nutty taste and an interesting smell that might seem odd to folks at first, but it's nice once folks get used to it. It's a hard to describe odor when cooked.
We use it as a cover crop all over the us and yes it’s a great pollinator forage. Great video thanks
Englishman here. I buy buckwheat in a boil-in-the-bag form from a Polish deli not far from were I live. I eat it with generous dabs of butter, and side dishes of fried onions and fried mushrooms. If I'm especially hungry, I'll add side dishes of boiled egg, and smoked mackerel. Usually, though, the buckwheat is so hearty and filling that there's a limit to how many side dishes I have room in my stomach for.
Oh that sounds so hearty - and exotic!
Yes I get buckwheat pasta and noodles from Clearspring, it is lovely
Im from Preston County in West Virginia & we have a county fair called The Buckwheat Festival every autumn that can give you all you need to know about it...✌️
I’m from Morgantown! Where do buy your buckwheat? I can’t find it in the stores in Morgantown.
@cinnamontownproductions9620 I was born at University Hospital.🙂
Child's feed in Kingwood usually sells it @@cinnamontownproductions9620
@@cinnamontownproductions9620 just saw this...I would head out to Mason town there's a supply store in town that still sell it there,that's all I've got I live in Florida...🙂
They grow buckwheat here in Preston county wv the last week in September they have what they call the buckwheat festival they sell tons and tons of buckwheat cakes the more sour the better
Weston, right?
My mom used to make Buckwheat pancakes 🥞 when I was young. I just found your channel i liked and subscribed. Happy New Year 🎊
I have a sensitivity to the buckwheat in eye pillows that I have used for relaxation. It makes me sneeze and my nose run. No problem eating it, though.
Interesting. That's not an issue I'm familiar with.
I can clearly remember my dad making buckwheat pancakes for breakfast in the late ‘50’s, here in Southern California. We also have two varieties of a native plant called “buckwheat” growing here, with edible seeds, though I don’t know if they are truly related to the commercial crop from Asia.
Ok, I just did some quick research and our native California Buckwheat and Seacliff Buckwheat ARE true buckwheats. The Native Americans used to harvest them and ground the seeds into a flour. It’s ubiquitous in much of California, though I’m not aware of it being harvested commercially.
I’ve been using Buckwheat for at least 15 years. I grind my Buckwheat. I first used it as cream of wheat. Now I use it for pancakes, gluten free muffins and add some when baking. It is a staple for my pantry. For muffins, I use 1 cup buckwheat flour and 1/2 cup almond flour.
What do you use to grind the buckwheat kernels? Looking for some devise ti grind small quantities of various grains.
@ I use the Vita Mix blender with their “dry container”. The blades are different than the regular blender container.
Thanks for this vid - very informative! I am a raw vegan and I use buckwheat in my Dr. Brooke Goldner style green smoothies. I soak the buckwheat groats overnight (more digestible) then drain and put it in my smoothie in the morning. I may try making wraps with the soaked buckwheat. Could be interesting!
Back before the use of chemical fertilizers buck wheat was a cover crop. It makes phosphorus available to other crops in the soil. I have grown some grains experimentally in my garden. Just small patches as I do not have actual acreage. Buckwheat is a pretty plant with white flowers. I found harvesting challenging as it does not come ripe at one time on a single plant. Grains are not particularly difficult to grow, but they do require a couple of processes to separate the seeds and equipment to make them into flower.
Not many natural crops actually do that.
Look forward to trying Buckwheat & using it in new recipes.
It's so good!
I make buckwheat pancakes all the time. Yummy! I make a squash pie with buckwheat ( makes its own crust) and it’s a family favorite! I also use buckwheat as a cover crop. Totally gorgeous and bees so love it. Make picky granddaughters eat up muffins, pancakes, etc. made with buckwheat.
the squash pie with buckwheat sounds interesting, would you share the recipe and procedures please?
I soak and sprout buckwheat! This is then added to salad. But our staple is to make Pacha bread from sprouted buckwheat! So simple look it up!
I'm English but spend about half my time in Brittany, north-west France. This is where crepes came from.
It's worth noting that normal crepes, made from wheat or "froment" are generally used for sweet foods, while buckwheat, aka "sarassin", is used to make a savoury crepe called a "galette" and is often found filled with eggs, ham and cheese. One of my favourites is filled with soft goat cheese and slices of chourição (large chorizo for our Spanish friends).
At fêtes and car-boot sales, a food stall will be selling "galette saucisse" where the galette is served wrapped around a sausage as a snack, usually with Dijon mustard and/or ketchup.
Oh my goodness, that sounds amazing. I love French cooking!
Wonderful to find your video on buckwheat! It's my ancestral and favorite whole grain. Note: Kasha is not necessarily a porridge. Cooked in the same manner as rice (but not for as long as whole brown rice), it can be a staple dish on the order of rice. A beaten egg can be deliciously added to the roasted and cooled grain before boiling. A bit of dill (fresh or dried) is a nice addition.
I once heard about an Olympic team from Russia that went back home because they couldn't find kasha in the U.S. Never travel without your most important food!
The reason Japanese soba (the noodle) is most often a combination of buckwheat flour and wheat or sometimes yam flour is precisely as you said: buckwheat has no gluten (think "glue"). In Japan, 100% soba noodles can be found on rare occasion in very special restaurants and would surely be handmade (teuchi). There is also a traditional soba cuisine in Japan using the whole grain, again found in specialty (perhaps macrobiotically-influenced) restaurants.
Shochu ("Soju" in Korea) can be made with various grains. Polished rice (kome) or barley (mugi) are common, as well as soba (buckwheat). The different flavors are very delicately discernible.
For buckwheat hull pillows, the actual tan-colored or greenish whole grain isn't used; as you point out, the pillows are filled with its dark brown hulls that are removed to expose the grain. There is no further refining of the buckwheat, as there is when the nutrient layers of whole (brown) rice are removed to expose the "empty carbohydrate" of while rice, and thus the triangular (or as you said "pyramid-shaped") interior is a true whole grain. In San Francisco I've seen buckwheat hull pillows in Japanese and also Chinese stores.
I know someone who makes excellent buckwheat pancakes (no buttermilk) but I'm sorry I don't have his recipe. I might be able to get it for you....
Great video! Thanks.
Ukrainian born here, yes my American kids not the biggest fans of savory versions of buckwheat, however “kasha” they absolutely love it. We do like our kasha on runny side, after you cook buckwheat in water and boiled milk ( how much you prefer) some sugar or honey or syrup and enjoy kinda as hot cereal for breakfast except soo much better healthier 🤤 that how we grew up in village.
My family and l lived on an organic farm on the west side of Lake Seneca in the NY Finger Lakes. Burkett Mills was only 10 miles away in Penn Yan, which touts itself as “ The Buckwheat Capital of the World”! Every fall we celebrated the Buckwheat Festival( a sandbox filled with buckwheat hulls and buckwheat flavored ice cream AND buckwheat honey- you’ll either love it or hate it, etc. One particularly memorable year they used a brand new cement mixer to produce a Guinness Book of World Records 20 ft diameter buckwheat pancake. It was cooked over a live coal wood fire surrounded by a circumference of cement blocks. A custom fabricated steel “griddle” was fabricated with 2 round steel plates ( one walled). These were sandwiched together. When the time came to flip the pancake, a crane with a chain attached to both sides of the diameter, hoisted it and flipped it over . We were served natural maple syrup with it. Yum! I am now GF and recently bought some kasha at my local market in VA. YEP! It had been produced by Burkett Mills. Hershey, PA smells like chocolate. Penn Yan smells likes toasted buckwheat!- fond memories : )
Wow, what a festival! Buckwheat is a good grain, but there are so many others I actually like better. For bread loaves, there's nothing better than a good hard red or white.
Yep, I grew up eating buckwheat pancakes, I remember liking them.
Bob's Red Mill packages Buckwheat. I have found it at Meijer grocery stores and health food stores in Michigan.
My grandmother would make us ployes. ❤❤❤ so good. Got me inspired.
I used to use in a bread recipe that included 1/4 or 1/2 cup. It added a different flavor. I can only find toasted buckwheat in my grocery, though there is buckwheat flour.
Love it! 3-4 mornings I have it with fruit and nuts and seeds. ❤️
The pillows are great I have two. I had neck surgery yrs ago. Only pillow I'll use.
My wife loves buckwheat in pancakes. They cannot have buttermilk because of histamine metabolism, but I use lemons juice. It’s good. I out about 1/3 in place of soft wheat or spelt flour.
I love my toasted buckwheat and order it in large quantities form ethnic stores on line
I love buckwheat and find it very versatile, but I don’t like it mushy. If you cook it like porridge, it’s easy to end up with mush. So I cook it like pasta, in a lot of salted water, add the buckwheat once the water is at an active boil, then cook to your desired softness. I strain and return to the pot, add butter and herbs (dill is excellent, spring onions are good, but any green herbs will brighten it up), toss and cover. I use this as a base for a grain bowl with roasted veggies and other bits. So good. Also, leftover I use as you would make fried rice. Sauté onions and veggies, add the cold buckwheat to heat through, add a few eggs and stir rapidly. Also, great in a frittata. And leftover porridge can be added to bread dough or muffins. There’s almost nothing you can’t do with it!
Good tips!
My mother-in-law made buckwheat stuffed cabbage.Delicious
Recipe?
I’ve been using a lot more buckwheat lately because I have GDM and it’s low glycemic. The noodles I made with 2:1 buckwheat:durum were actually a better texture and more delicious than my 100% durum noodles!
I’ve also made buckwheat salad, in soups, muffins, waffles… basically anything.
We eat buckwheat every morning. We soak some buckwheat overnight then rinse and add water and boil for about five minutes. Add fruit with the cooked buckwheat, bananas blueberries strawberries cranberries, etc.. enjoy 😊
Yum!!
🇩🇪🇩🇪🇩🇪👍❤
@GrainsandGrit🇩🇪🇩🇪🇩🇪❤👍
Buckwheat pancakes (makes 6)
Smash two ripe bananas
Add 2 Tbs.olive or coconut oil
2 Tbs. Water
1/2 cup buckwheat flour
1 rsp. Cinnamon
1tsp. Vanilla
1/2 tsp. Baking soda
2 tsp. Aplle cider vinegar
Bake at 350° on a baking sheet lined with parchment paper.
Drop 1/4 cup batter (thick) o to baking sheet.
Gently shake pan to create the size pancake you want. 5-6 in. Diameter
Bake for 15 minutes.
Use a spatula to flip over and bake 5 more minutes to brown.
My grandsons love these topped with blueberries and maple syrup, and I don’t have to stand at the stove pan frying!
I love to add it to my granola. Has a great crunch
I was married to a Japanese man for 40yrs and started eating buckwheat noodles both hot and cold. There are many small restaurants in Japan only serving buckwheat noodles. Hot in the winter with a delicious broth and tempura shrimp & sweet potato and a long green onion. Yum Tempura Soba is what you would order.
Zaru soba is cold noodles dipped in a sauce with cut up scallions and wasabi.
Also buckwheat pancakes are tasty with lemon curd.
Cracked buckwheat soak in yogurt milk where ,add salt, ginger and green chili . Makes pancace or ferment and then steam like shape of mini muffin. Yeast good.
Buckwheat pancake dough with buttermilk should rest one night covered in de fridge before baking. ( otherwise they will stick)Than you bake them in hazelnutbutter 😋
I am new to buckwheat. I found a granola recipe that included buckwheat. I found it adds a different crunch. Very enjoyable.
Do share that recipe please.
Yes, please. Share the recipe with us.
I found the recipe on the Janie's Mill website, buckwheat and flaked grains granola. I use various flakes depending on what I have available.
Boekweit is said by the Dutch als book &eit(her).
It is quite an understatement to tell that there is some kind of war between Russia and Ukrain, in a war where Russia is the agressor and to this time about 1 million people are dead or wound (typically 1/3 is dead and 2/3 is wound) and where about 8 million people escaped from Ukrain.
As a vegetarian, I add the buckwheat groats to my chili instead of meat. It gives the texture of ground beef to people who require meat in their chili.
Cool idea!
I love buckwheat! I use it to make a buckwheat carrot cake every week. I also use it to make buckwheat bread, crèpes and sometimes I grind buckwheat with red lentils to make savoury crèpes.
So many options! Very versatile.
Recipes please!!
All I know about buckwheat is that it smells absolutely great while being toasted! Thanks for this intro!
I’ve had it years ago in pancakes and LOVE it!
We simply boil the groats with salt to accompany stews, curries, stir fries etc as a nutritious rice substitute. It also works well in a nourish bowl alongside veggies and perhaps a salmon fillet. 😊
YUM!
We love our buckwheat pancakes, and it's so easy. My source for flour is: cartwright maple tree inn, angelica ny (they have a website). Add water to the flour only, should have left out the buttermilk. I don't work there, just a fan of great pancakes.
Buckwheat was with Spanky n the gang.
I grew up on buckwheat in Oklahoma was my bees favorite winter stock flower. No i live in Japan eat buckwheat noodles (soba) every evening. The reason they are made with only 80% max is because how brittle the noodles are due to the lack of gluten.
And remarkably rich in oxalates!
Hi, thanks for the description, learned some stuff I didn’t know. Grew up eating kasha.
OLD, old family recipe for buckwheat (pan)cakes. The "yeast" called for is equivalent to a packet of yeast or the 2.25 tsp. that most of us use. It is not your easy pancake "mix" recipe, but the outcome has survived the years as a favorite.
BUCKWHEAT CAKES
Dissolve 1-cake compressed yeast in ½-cup luke-warm water.
Add 2-cups cold water
Sift together and add the following:
1-cup sifted flour
2-cups buckwheat flour
1-1/2 teaspoon salt
Beat vigorously until smooth. Cover and place in refrigerator over night.
In morning, stir in the following:
1-tablespoon molasses
1/4-cup melted butter
1-teaspoon baking soda dissolved in ½-cup hot water.
Let stand at room temperature for 30-minutes, then make pancakes
Sounds like this could be converted to sourdough, too! Thanks for sharing it!!
Thank you!!!!
Perfect timing since I just ordered 5lbs of buckwheat, just to try. Thinking I will substitute a little of my soft white with buckwheat in pancakes- and then go from there.
Perfect! Let me know how it turns out!
Buckwheat pancakes! I don’t eat any other kind!
Do you have a recipe to share ?
I love this series each month, Im learning alot! Thank you for all you do! 🙂
I enjoy doing the research. I’ve learned so much too!
I love it!
Can you mill buckwheat gouts to make flour? I bought 5 lbs of grouts and tried the porridge. I didn't like it. Now I need to figure out what to do with the grouts.
Yep, I talk about that in this video.
I just ordered the new grain mill I'm excited the new sm one
YAY!!
When I was young I really liked buckwheat pancakes, but have never found a mix in the store.
Now, you can make them fresh, yourself!
I have buckwheat pillows and love them but you do have to get used to the sound it makes when you shift during the night. I mixed it with powdered clay and essential oils. Then my pillow releases the fragrance for about a month. Then I put more oils in and fluff the pillow.
I appreciate the research you put into this. I only knew it was grown in New York. Interesting to find it's grown in a few other states as well. Thanks!
Could you also include the nutritional value of each grain? Thanks.
Here you go: www.healthline.com/nutrition/foods/buckwheat#nutrients
For granola: soak amd sprout for a day or so. A little tiny sprout. Rinse and dehydrate. Then add whatever else you like to put in. Additional benefit, done this way is that it is raw granola.
I also do that. Great mixed into my seed, nut ‘granola’, also as a salad topper
Use bc high in protein. Smoothies, pancakes, bread rolls as loaves are pretty dense
There is a buckwheat festival in kingwood west Virginia
I have been using buckwheat for a while mostly in soups, more specifically in meat balls soups I make often instead of rice just because I think it’s healthier.😊 Thank you for this video, I find your channel very interesting and helpful.
oooo another good idea!!!
I am allergic to wheat and a lot of food. I should try buckwheat. Edit: I cannot tolerate buckwheat. If I take Pepcid AC that is a histamine blocker but Pepcid AC has side effects.
Actually I have relatives that have the same problem and they CAN eat it.
Do you use ginger candies ? They are worth a try.
@@sjmom5119 I'm allergic to ginger or any spices because they are high in histamines
How about brown rice flour/ sprouted rice flour?
You can also dehydrate the soaked and rinsed groats in dehydrator for a crunchy topping to yogurt or ice cream. I haven't yet, but you could add them to any granola recipe in the crunchy dehydrated form.
Ooo smart idea!!!
I add millet to my buckwheat pancake recipe. It's a 3to1 ratio . I also ferment the flour with the liquid for 3 to 4 hours.
It's a very versatile recipe. I've made many changes. Even add some sourdough to the ferment. You can use buttermilk, or water and acv to your ferment . Then just use your regular ingredients for the rest . Hope this helps. I love my buckwheat pancakes 🥞
Thanks. I'm going to try this. I love buckwheat pancakes, but my husband is not a fan. 3 parts millet to 1 part buckwheat? Or 3 parts buckwheat to 1 part millet?
C'est blé noir ❤ Usually cut with white flour, because one hundred percent is a bit intense. Historically, a cheap way to make the wherewithal for a crepe, savory or dessert. Ham and egg or nutella. Mill it myself andI make the crepes on a giant flat griddle.
Thanks for sharing.
Blessings ❤
You are so welcome
We like roasted buckwheat on ice cream on top of cantaloupe. Excellent crunch!
I soak 1/2 buckwheat in Ayer to cover overnight to use in my granola.
We ate buckwheat pancakes frequently back in the 50’s.
Buckwheat is also a complete protein. It contains all 9 essential amino acids
My sons always loved buckwheat pancakes when they were young. I purchased some grain from Azure. I haven't used it yet.
Yeah I really need to try again. The first time was a big flop lol
I love buckwheat pancakes. I found that the buckwheat flour needs to be combined with a soft wheat flour to make fluffy pancakes. The buckwheat alone makes very thin, unappetizing pancakes, imo.
Great tip!
The buckwheat pancakes I have had were very dry!
They don't have to be - try making them, yourself. They're not bad!
I love buckwheat
Grains generally have toxins in their outer shell. That is why it was most often removed in processing, unlike modern whole grains. I prefer the hulls removed. Buckwheat has a very hard (like nuts do), triangular, pointed outer shell. I found removing it tedious and restrictive. I’m sure there is/was a method to it, but I couldn’t do it easily so I just enjoyed the smell and look of it and then let it feed the soil.
There's nothing toxic about whole-grain wheat.
@@GrainsandGrit it’s a commonly known fact for some time that certain fruits, roots or seeds have toxic chemicals to discourage wildlife consuming all of it so that plant can reproduce. Grains are one, potatoes are another. I’m sure there are others, but not coming to mind at the moment. This is another reason why seed oils are not healthy to consume in large quantities.
@@GrainsandGrit Buckwheat has a hard dark hull, most of what we buy already has this removed. I think that is what the comment meant. It is hard to remove if growing and harvesting your own and I believe it is a bit toxic. Much like soaking and rinsing most nuts make them easier to digest, my understanding is that buckwheat also benefits from soaking and rinsing a couple of time prior to cooking, sprouting or dehydrating.
Could you do sorghum?
Got you covered: th-cam.com/video/VZOiGgxQqm8/w-d-xo.html
I like to add buckwheat groats as a topper with fruit and granola on Greek yogurt
Yum!
I grew up in West Virginia eating buckwheat cakes (yeast kind), my grandfather raised buckwheat and harvested it. The buckwheat pancake recipes that I have found are not that good. The buckwheat cakes that my Mom, Grandmother used to make I LOVE! There are two ways to make the pancakes. Search Preston County Buckwheat Cakes. That recipe is one that you mix them up and you can use it for pancakes as well as for a "starter" recipe for your next batch. The second recipe is a "quick" recipe. Which is the one I use now. It only takes about 20 minutes until they are ready to put on the griddle. 1/3 cake of yeast (or 2 1/4 tsps dry yeast), 2 cups warm water, 1/2 teaspoon of molasses (more is not better in my opinion), 2 cups of buckwheat flour ( I mill my own and have found that I have to add more water), 1 1/2 tsp. salt.
Dissolve yeast well in warm water, add salt and molasses. Stir in the flour, whisk ( or beat) well. Let stand for about 20 minutes, until yeast is good and bubbly. Sometimes after I bake one I have to add more water. Batter should be thin enough that it spreads by itself. Need to use a good amount of oil on griddle so they don't stick.
I found success a little difficult in making these like Mom used to do. What I have learned is; the batter needs to be thin (not like regular pancakes). Cast iron griddle works best. Griddle needs to be hot.
I also recently found a recipe for a molasses type cookie that calls for buckwheat flour, WE absolutely love the recipe.
2 1/4 Cups buckwheat flour, 2 tsps baking soda, 1 tsp. ginger, 1 tsp cinnamon, 1/2 tsp of cloves, 1/4 tsp salt, 3/4 cup of brown sugar, 3/4 cup of olive oil, 1/4 cup of molasses, 1 egg.
Preheat oven to 375 degrees. Stir together the first 6 ingredients. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well (the dough will be pretty wet). Form into 1 inch balls and roll in granulated sugar. Place on and uncreased cookie sheet and bake at 375 degrees for about 9 to 10 minutes, until nice and "cracked" on the top.
Makes about 2 1/2 doz cookies.
Nice, thanks!
How about sprouting it?
I sprout it and then have it like oatmeal with berries
In 1990 I tested allergic to wheat and so I tried buckwheat pancakes and they were so yucky to my taste buds I didn’t eat them. I will try again and hope for the best
Have you ever tried 100% freshly milled whole-grain wheat?
Lol. I LOVE buckwheat pancakes. I use cane syrup on them. Nutty and strong tasting, I guess you like fluffy cake like pancakes as these are not.
I grew up in Russia and we ate buckwheat with everything. I loved it with hot dogs, meat loaf, etc with a dab of butter of course. But lately I’ve heard that buckwheat is not as healthy as I thought. Is it true?
Have you ever cooked with, Bulgar?
Suggestions for making bread. I have sugar problems so I really have to ration my wheat. Any suggestions would be greatly appreciated. I hear so many people saying that fresh ground wheat for bread, and your sugar is controlled. If I eat more than one slice of bread,I’m at 175. Looking for any advice
Is your bread 100% freshly milled whole grain?
@
i mill the grain and bake it as soon as it rises. i have a wonder mill and mixer. i know that i am doing something very simple wrong but trying to figure it out is rough. love your series and would appreciate your opinion.
@@TheGbortnickI'm diabetic. When i make her fresh ground wheat basic bread recipe i have to leave out the honey. It will raise my levels. I add allulose to sweeten the bread. I don't mind it with no sweetener added but my family prefers it sweetened.
I also cut the slices for me a bit thinner than normal width. If you drink a tablespoon of raw vinegar in water 10 minutes before having the meal with bread it helps keep sugar levels down also.
It works for me hopefully it will work for you also.😊
I'm new here. Can i get the recipes from the beginning of the year in the grainy bunch? I found you so late and the year's practically over. 🥺
Oh yes, when you’re signed up for The Grainie Bunch, you have access to all recipes!
There use to be a store bought Buckwheat Pancake mix. Not sure if it's still available. I did buy a Buckwheat Pillow once. Slept on it once and couldn't turn my head the next day. Returned it to the Store and went straight to my Chiropractor. UGH ! I don't recommend the pillow at all. I do like the Flavor of Buckwheat though and have made my own homemade pancakes with it.
Good to know about the pillow lol !!!
I had buckwheat pillows
I love buckwheat pancakes
Goes great with alfalfa.
I see what you did there ;-)
I cooked buckwheat in a savory recipe.its a complete meal for me…
Buckwheat is so versatile - great in both sweet and savory dishes!
Muffins: half kamut flour, half buckwheat flour. Very nice.
i heard to eat buckwheat pancakes. so i’m interested.
Vanakam 🦚
Thank you
Chocolate cookies with buckwheat flour is delicious
Yes buckwheat noodles