How easy can things get when a professional superchef goes through all the effort to experiment and gives the result to you: I just made the pancakes, they are really wonderful! The tender crispiness of the edges, perfect texture, great flavour... Thank you so much, Chef John, I am not a great recipe follower in general, but I seem to trust you so much that I find myself trying almost every new recipe and many of the older ones, too! You are a great chef and person and entertainer! Thank you so very much!
My grandpa loves buckwheat pancakes. I personally never understood it, but his birthday is coming up this month. I might have to make these for him. Thanks Chief John!! =]
Nice that you used 100% Buckwheat. Maybe on my next Buckwheat pancake video, I will grind 100% Buckwheat for flour. I found using the lower protein soft wheat berries in combination with the buckwheat gave me a very nice and light pancake. Anyone on a gluten free diet would appreciate 100% Buckwheat. Of course, I had to use blueberries! :)
I haven't had buckwheat pancakes since I was a child, and having been a finicky eater, it was surprising that I loved them. I'm adding this recipe to my to-do list.
New England buckwheat pancakes are traditionally eaten with molasses, fyi. I grew up on them. Now, I make buckwheat pcakes often as I eat gluten free. They are super satisfying. Your recipe is a good one. I make larger ones without milk, using almond milk and water and these days eat em with agave or stevia. I also have a banana-buckwheat pcake recipe for when I want the "banana bread experience" crossed with my fave pcake. Thanks for sharing your recipe!
Thank you chef John! I have some buckwheat flour lying around and I didn t know what to do with it! Thanks to you, my morning will henceforth be pancake laden.
That Christina Aguilera reference was just perfect! "Beautiful" [Spoken] Don't look at me Every day is so wonderful Then suddenly it's hard to breathe. Now and then I get insecure From all the pain, I'm so ashamed. I am beautiful no matter what they say. Words can't bring me down. I am beautiful in every single way. Yes, words can't bring me down... Oh no. So don't you bring me down today. To all your friends you're delirious, So consumed in all your doom. Trying hard to fill the emptiness. The pieces gone, left the puzzle undone. is that the way it is? You are beautiful no matter what they say Words can't bring you down....oh no You are beautiful in every single way Yes, words can't bring you down, oh, no So don't you bring me down today... No matter what we do (no matter what we do) No matter what we say (no matter what we say) We're the song inside the tune Full of beautiful mistakes And everywhere we go (and everywhere we go) The sun will always shine (the sun will always, always shine) And tomorrow we might wake on the other side We are beautiful no matter what they say Yes, words won't bring us down, no, no We are beautiful in every single way Yes, words can't bring us down, oh, no So don't you bring me down today Oh, yeah, don't you bring me down today, yeah, ooh Don't you bring me down ooh... today
OMG! Finally Success! Daughter and I react to gluten, I have tried several GF recipes. This ones are delicious, fluffy and easy to make. Thank you so much!
I just recently figured out that my long-unhappy stomach is intolerant to gluten (and a bunch of random, common carbohydrates, but yeah, gluten) and was mourning not being able to eat breads and tasty cakey things. This video was a real pick-me-up after all that, thank you for posting it! :)
I just came across a bread channel yesterday called The Bread Kitchen, with a lady that has an all buckwheat loaf recipe which people were raving about in the comments - you might like to try that out too. The name of the video was something like "gluten-free buckwheat loaf".
Chef John, I made your recent beef jerky recipe using both beef and fish and it was delicious! I used both thinly cut strips of top round from the butcher and I also tried individually vacuum sealed boneless skinless tilapia fillets sold in four pound bags. I marinated the fish for 3 hours, cooked it at 200 for four, and it came out really tasty. The first batch of beef that was with the fish for four hours was too long and a little crunchy, but it's already gone so apparently it wasn't too untasty ;) The second batch of beef (which sat in the marinade for 7 hours, while the first one cooked), I cooked for 3 hours at 200 degrees and it was such a nice texture! Thank you for sharing that recipe, it was very delicious. And I really liked that it made fish taste good (not an easy accomplishment).
Thanks Chef John, I doubled the batch and added a T. of Cacao powder and it actually turned out... and good to boot! It's reminiscent of chocolate cupcakes. My double batch was too much for just myself... who knew!? : ) I also noticed that a thicker batter makes for thinner cakes ( I was trying to get away from having to ladle them thin with the thinner mix ; ) but I used pure coconut cream instead of buttermilk. I used my Vitamix to mix and dispense the batch. I reach for the lazy button whenever I can. confessions of a lazy cook ; )
I went to your site and tried out the Buckwheat pancakes. We "had" four pancakes left when I went to take my nap and now there is one left! The guys loved them! So now I can buy more buckwheat flour because I am sure there will be more requests for buckwheat pancakes. My husband can't eat white flour anymore and he can't have sugar. Thank you for the simple recipe. I did have to alter it slightly because I don't have sugar in the house (so I used Stevia) and I don't have buttermilk, so I used regular milk with apple cider vinegar.
Thanks so much for posting this recipe. It's been years since I had real buckwheat anything. I love that you only use buckwheat flour... and yeah, they have a strange color, but so do blueberry pancakes, and look how good they are. Will certainly try these! Keep 'em coming!
Dear chef john I really love ur videos and I appreciate u trying to be healthy but please can u just give the people what we want which is TGI Fridays recipes thank you love you
I completely agree that Buckwheat pancakes are beautiful, as well as delicious and satisfying! As a Boomer child, my grandmother made these for me. Nobody else in the family liked them, but I loved them so much. She also put chopped pecans in them sometimes, and once in a while, blueberries. A couple strips of bacon or patties of sausage, and YUM!
You have a special talent, chef John. Sometimes I'll see one of your videos and think that something just isn't my taste, not a dish I'm interested in trying. Yet by the end of the video I'm sold, and actually eager to give it a try! These may not be classically pretty, but I'm excited to give them a go.
I make these all the time, but I’m vegan so instead of buttermilk I use oat or coconut with some vinegar in it (it curdles and reacts with the leavening agents the same way) and in place of the egg I just use a couple tablespoons of oil and a sprinkle of ground flax seeds... they turn out great. You can sub half of the buckwheat with rice or other gluten free flour too, they turn out fine. I top mine with peeled apple chunks, cinnamon, some coconut sugar and crushed walnuts. Cook it all down and enjoy! Delicious
Chef John said 'dry ingredients' and I saw cement powder (sorry). The upside? Only Chef John can make us willing to try eating food that resembles cement during preparation. That's how great he is!
My dad has always loved making buckwheat pancakes, we all love them( there were 6 of us growing up who had very hearty appetites!)... My husband isnt so keen on them, so it must be an “ aquired” taste! Thanks for this! I will have to make my dad some “ Homemeade buckwheat pancakes!
Doubled the recipe and they were delicious to say the least. I will never buy regular pancakes again. My buckwheat flour came from Zanella Milling Company in West Sunbury, Pa.
I put some instant yeast, about a heaped teaspoon in my pancakes along with the baking powder, then let rest for a good half hour - they come out wonderful!
Thank you Chef John Extraordinaire Not only are your buckwheat pancakes healthy, buckwheat contains essential minerals, vitamins and amino acids as well as pre-biotic benefits. Thank you for your recipe ☺️
Loved it, Chef John. Really great idea to use buckwheat for pancakes. I have my own coconut pancake recipe which is just as delightful. Thanks for sharing.
Locally produced sugar cane syrup (not from the store) is the PERFECT topping for buckwheat pancakes - even thought I don't like it on anything else. Too strong but I will certainly try this pancake recipe for my gluten intolerant sister-in-law. THANK YOU.
chef john nails it EVERY TIME with the deadpan understated hilarity. successfully referencing christina aguileria to brown pancakes? and your recipes kick ass? i will watch you make oatmeal.
Buckwheat pancakes were always served with molasses when my mom made them. To this day, I find that the maple syrup's delicate flavor is overpowered by the buckwheat. And using anything but butter with those pancakes is total heresy. I might whip up a batch of buckwheat pancakes this weekend. Thanks for a great recipe.
Here in PA Buckwheat cakes are a huuuuge deal! There are "All You Can Eat Buckwheat Pancake" stands at out county fair and fundraiser breakfasts at local fire halls. They're not my favorite though. Lol!
Wow! These were absolutely wonderful. The only downside is the not too student-friendly price (though not too bad for being gluten free) and the fact that I'm not the only one who loves them, therefore I don't get to eat even close to all of them.
Since you're using farine de sarrasin, I wish you'd made Breton galettes. The old-timers soak balled-up string in melted butter and drag it across the surface of the billig. It is the old way, and the best way to butter a pan for pancakes, galettes and crêpes. But the pancakes look delicious nonetheless!
