Pancake experiment number 1:
Took 1/2 c. buckwheat groats, a little less than 1/4 c. amaranth (the last of what I had), 1/4 c. whole wheat flour, 1/4 c. whole wheat sourdough starter, 1 c. raw milk, and a little bit of butter, tossed them in the food processor with the bottom blade, and let it go until I stopped hearing grindy noises.
I put it in the fridge overnight, then in the AM added 1/2 tbsp baking powder, 1/2 tbsp baking soda, a little salt, and enough milk to think it to a pourable consistency. Cooked them in butter.
Conclusion: They were a little thin, I think I added too much milk, and I had too much batter for just DD and I. I've got 2 leftovers in the fridge set to go in the toaster oven for tomorrow's breakfast. I'd never had buckwheat pancakes OR sourdough pancakes, but they were pretty tasty, though flat. Now that my sourdough starter is going better, next time I'm going to use more of it. I'm also going to use yogurt instead of milk next time, and no straight flour at all. I'll also remember to leave the batter thicker and cut back a little on the baking soda/powder (1 tsp. of each probably would have sufficed).
Oh, one trick to eggless pancakes is cooking them with a lid on the skillet, and keeping the heat a bit lower.
Took 1/2 c. buckwheat groats, a little less than 1/4 c. amaranth (the last of what I had), 1/4 c. whole wheat flour, 1/4 c. whole wheat sourdough starter, 1 c. raw milk, and a little bit of butter, tossed them in the food processor with the bottom blade, and let it go until I stopped hearing grindy noises.
I put it in the fridge overnight, then in the AM added 1/2 tbsp baking powder, 1/2 tbsp baking soda, a little salt, and enough milk to think it to a pourable consistency. Cooked them in butter.
Conclusion: They were a little thin, I think I added too much milk, and I had too much batter for just DD and I. I've got 2 leftovers in the fridge set to go in the toaster oven for tomorrow's breakfast. I'd never had buckwheat pancakes OR sourdough pancakes, but they were pretty tasty, though flat. Now that my sourdough starter is going better, next time I'm going to use more of it. I'm also going to use yogurt instead of milk next time, and no straight flour at all. I'll also remember to leave the batter thicker and cut back a little on the baking soda/powder (1 tsp. of each probably would have sufficed).
Oh, one trick to eggless pancakes is cooking them with a lid on the skillet, and keeping the heat a bit lower.
