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.
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.
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 😊
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’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.
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.
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.
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.
This is Russian secret way to make kasha 2c broth, barely simmering in covered saucepan with 1tsp S&P and 2T butter 1 egg, beat it Now take 1c cracked kasha* (kasha grits), put in cold 10-12” cast iron pan & mix egg into Heating pan, separate kasha by stirring w/egg for 2 min. Put all into broth, bring back to a simmer & cook, covered, 20 min. If need, add some broth to unstick kasha in cast iron first. Take pan off heat, cool a bit before taking off lid. Can top w/toasted sliced almonds for a complete protein. Serve with eggs & kefir also for cheap meal. Esp good for brkfast! Mmmmm *Can use buckwheat grits, and toast first in the skillet, 1/2c at a time, and cool in pan completely. Then coat with the egg etc. Kasha simply means toasted buckwheat. You can buy it in bulk and crack yourself then toast.
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
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.
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.
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.
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!
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!
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. 😊
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.
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.
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.
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’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.
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 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.
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.
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 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.
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.
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 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?
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.
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
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 😋
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 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!
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
You never use buckwheat only for pancakes. You use it with other flowers. Russians have a lot of recipes for buckwheat. It is the tastiest grain out there. Do not try to grow it. Why? Because you cannot get the hull off yourself. It's backbreaking work to harvest the little tiny seeds and if you move any of the dirt, it will be all over your yard for years to come.
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 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?
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.
My mother told me her French Canadian grandfather insisted on buckwheat pancakes every morning! Must have been a holdover from his French ancestors. We make blender pancakes using equal parts buckwheat, oats and barley!
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.😊
I'm not a doctor, so I can't give medical advice. But I do know many of the problems people have with "bread" they don't have with REAL bread made from 100% freshly milled whole grains.
My grandma made the best pancakes all her life, but in her older years she started adding buckwheat to them. They just were not the same, and we didn't care for them. It may have great uses, but grandmas original pancakes were always better.
lol it's basically a rule that grandmothers aren't allowed to change their beloved recipes or traditions. My grandmother always made a butternut cake for all of our family gatherings like Thanksgiving, Christmas, etc. One holiday she didn't. There was a mutiny lol
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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.
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!
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
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!!
We use it as a cover crop all over the us and yes it’s a great pollinator forage. Great video thanks
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
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’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.
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.
Buckwheat pancakes! I don’t eat any other kind!
Do you have a recipe to share ?
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!
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.
My mother-in-law made buckwheat stuffed cabbage.Delicious
Recipe?
This is Russian secret way to make kasha
2c broth, barely simmering in covered saucepan with
1tsp S&P and 2T butter
1 egg, beat it
Now take
1c cracked kasha* (kasha grits), put in cold 10-12” cast iron pan & mix egg into
Heating pan, separate kasha by stirring w/egg for 2 min. Put all into broth, bring back to a simmer & cook, covered, 20 min. If need, add some broth to unstick kasha in cast iron first. Take pan off heat, cool a bit before taking off lid. Can top w/toasted sliced almonds for a complete protein. Serve with eggs & kefir also for cheap meal. Esp good for brkfast! Mmmmm
*Can use buckwheat grits, and toast first in the skillet, 1/2c at a time, and cool in pan completely. Then coat with the egg etc.
Kasha simply means toasted buckwheat. You can buy it in bulk and crack yourself then toast.
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!!!!
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. ❤️
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!
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.
My grandmother would make us ployes. ❤❤❤ so good. Got me inspired.
I love my toasted buckwheat and order it in large quantities form ethnic stores on line
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!
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!
Good tips!
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!
All I know about buckwheat is that it smells absolutely great while being toasted! Thanks for this intro!
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.
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.
I love buckwheat
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!!
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
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 ate buckwheat pancakes frequently back in the 50’s.
The pillows are great I have two. I had neck surgery yrs ago. Only pillow I'll use.
I love it!
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.
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 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.
Hi, thanks for the description, learned some stuff I didn’t know. Grew up eating kasha.
How about brown rice flour/ sprouted rice flour?
I am allergic to wheat and a lot of food. I should try buckwheat
Actually I have relatives that have the same problem and they CAN eat it.
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!
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!!!
Buckwheat is also a complete protein. It contains all 9 essential amino acids
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 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 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!
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.
Use bc high in protein. Smoothies, pancakes, bread rolls as loaves are pretty dense
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 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?
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!
Have you ever cooked with, Bulgar?
I soak 1/2 buckwheat in Ayer to cover overnight to use in my granola.
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
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 😋
Could you also include the nutritional value of each grain? Thanks.
Here you go: www.healthline.com/nutrition/foods/buckwheat#nutrients
Thanks for sharing.
Blessings ❤
You are so welcome
Yes buckwheat noodles
Muffins: half kamut flour, half buckwheat flour. Very nice.
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 am Jewish , we call it Kasha. I eat it all time.
Kasha & Bows (kasha varnishkes). 👍. I use Jovial GF pasta bows.
I like to add buckwheat groats as a topper with fruit and granola on Greek yogurt
Yum!
How about sprouting it?
I sprout it and then have it like oatmeal with berries
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!
I cooked buckwheat in a savory recipe.its a complete meal for me…
Buckwheat is so versatile - great in both sweet and savory dishes!
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.
You never use buckwheat only for pancakes. You use it with other flowers. Russians have a lot of recipes for buckwheat. It is the tastiest grain out there. Do not try to grow it. Why? Because you cannot get the hull off yourself. It's backbreaking work to harvest the little tiny seeds and if you move any of the dirt, it will be all over your yard for years to come.
And remarkably rich in oxalates!
Could you do sorghum?
Got you covered: th-cam.com/video/VZOiGgxQqm8/w-d-xo.html
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 !!!
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 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?
i heard to eat buckwheat pancakes. so i’m interested.
It is all but impossible to find buckwheat where I live or on line.
How does one get hold of buckwheat?
Oh wow, I got mine from Azure Standard!
Bob’s Red Mill sells it on Amazon.
@@cindyhebberd7352 Online- Royal Lee Organics, also Azure sell it.
Goes great with alfalfa.
I see what you did there ;-)
oh i love cabbage.
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.
The buckwheat pancakes I have had were very dry!
My mother told me her French Canadian grandfather insisted on buckwheat pancakes every morning! Must have been a holdover from his French ancestors.
We make blender pancakes using equal parts buckwheat, oats and barley!
Love it!!!
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.😊
Boekweit is Dutch not German. Dutch is the Netherlands, not Germany. Americans confuse those 2 countries. Boekweit means Buckwheat
Is it really a grain?
Absolutely!
It's a dicot, not a grain. Grains are monocots.
Thanks for the videos.
Is this the same buckwheat from our gang?
Yep, same word.
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!
I enjoy eating cream of buckwheat in the morning for breakfast. Just like cream of wheat.
Ooo gonna have to try that!
Chocolate cookies with buckwheat flour is delicious
I grew up eating buckwheat pancakes, made by my Gran.
Love it! Such a wonderful memory :-)
I have only used it to make pancakes.
What do you know about MTHFR gene mutation ? Do whole grains affect if you have that problem?
I'm not a doctor, so I can't give medical advice. But I do know many of the problems people have with "bread" they don't have with REAL bread made from 100% freshly milled whole grains.
Boek means Book, NOT beach
I have grown and harvested buckwheat l made bread with it.
Super cool!!
You have a recipe?
My only concern with buckwheat is that it’s fairly high in lectins and my son is seriously sensitive to lectins.
I do not and can like Buckwheat. I grew up with but just couldn't get round it.
My grandma made the best pancakes all her life, but in her older years she started adding buckwheat to them. They just were not the same, and we didn't care for them. It may have great uses, but grandmas original pancakes were always better.
lol it's basically a rule that grandmothers aren't allowed to change their beloved recipes or traditions. My grandmother always made a butternut cake for all of our family gatherings like Thanksgiving, Christmas, etc. One holiday she didn't. There was a mutiny lol
Buckwheat groats are seeds.
You pronounce it book-white :P
It comes closest to the dutch pronounciation anyways :P