Soaked Buckwheat Pancakes

The Ingredients:

3 cups buckwheat flour

3 cups soured raw milk or cultured buttermilk

3 eggs, lightly beaten

3/4 tsp fine grained sea salt

1 1/2 tsp baking soda

2 tablespoons melted RAW butter

coconut oil or butter for frying

The Directions:





12-24 hours before you plan to serve the pancakes begin the soaking process. Mix buckwheat flour and sour milk or buttermilk until well combined (see above photo). Cover and place in a warm place (next to oven, on top of refrigerator) for 12-24 hours. The longer the better.





In the morning start preheating your pan over medium-low heat.





While that is heating mix all other ingredients into buckwheat flour/milk mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter. If you don?t do this your pancakes will literally have holes all the way through them.





Add coconut oil or butter to your prehated pan. Ladle 1/4 cup of batter into pan for each pancake. Cook for 3-5 minutes, or until bubbles pop and the top dries out just a bit. Flip and cook for 2 more minutes on the other side, or until nicely browned.





Serve with plenty of grass-fed butter and homemade jam, syrup, molasses, molasses-honey spread, or raw honey. I topped mine with Almond Butter and Coconut.

Recipe Notes: The soaking step in this recipe helps to neutralize the phytic acid in the grain, making them more digestible and the nutrients more available. Culinarily speaking, though, the soaking process just makes for a lighter, tastier pancake. In testing this recipe I have used freshly ground toasted buckwheat for my flour option, though any buckwheat flour should work. Just make sure it is 100% buckwheat. Finally, this recipe makes a lot of pancakes which store well in the refrigerator for days and will freeze well for months.