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Buckwheat is very nutritious and is naturally gluten-free! Plus it makes delicious pancakes!
For the pancakes:
Combine the egg, milk and oil (or melted butter) in a bowl and whisk to combine. Add the buckwheat flour, baking soda, salt and baking powder and mix just until incorporated and batter is smooth. Allow batter to sit at least 10 minutes (you can make the batter ahead and allow it to sit in the refrigerator overnight).
To cook the pancakes:
Heat a large skillet to just above medium heat. Add about a teaspoon of olive oil and tablespoon of butter and spread around the skillet.
Measure out ¼ cup worth of batter and pour in the skillet. Cook until a great deal of bubbles rise to the top of the pancake and the edges firm up. Flip and cook another 30 seconds. Remove from heat and place in a warm oven until you finish cooking the remainder of the batter.
Drizzle with agave or maple syrup.
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!