Buckwheat, Kefir Milk and Honey Pancakes
It must be Mother’s day! I see pancakes, fresh whipped cream, succulent fruits, and my wife still in pajamas. Love to all the world's mother’s - show your kids this recipe, they can make it for you next Mother’s Day. Or maybe next week!
Buckwheat, kefir milk and honey pancakes
1 ½ cup buckwheat flour
1 cup kefir fermented milk
¼-½ cup honey
½ tsp salt
½ tsp baking soda
1 egg
Combine the dry ingredients and mix well. Add the kefir milk and stir, then add the honey and stir, then finally the egg. Give it a good whisk, then leave on the bench for 30 minutes. Cook the pancakes with butter on a low to medium heat. Turn them with care, they are not as resilient as wheat pancakes, or even other buckwheat pancakes.
Use your judgement with the quantities, because kefir milk can range from thin to thick. The batter wants to be more or less the same consistency as conventional pancake batter, and it should be bubbly (see photo above for a nice bubbly batter). Try also a little sourdough starter as well as the kefir milk. Other useful additions for buckwheat pancakes are corn flour, corn meal, chickpea (gram or garbanzo) flour, corn kernels, chia seeds, and more! Let’s be honest, few people really like the taste of buckwheat in a big way, so when we make the pancakes, always add seasonings or other tastes.
Finally … always put love into the food you prepare for your family. This is especially important for Mother’s Day breakfasts!
Love
This meal is also full of raw earth love - the fermented milk is raw Jersey milk from pasture fed cows; the whipped cream is from raw Jersey cream; the butter is home made from raw Jersey cream; the honey is raw and local, the fruits are grown by neighbours; the egg is from what are probably the happiest chickens in existence; and all the other ingredients are natural and organic.
Love cooking is not just about how we cook - just as importantly, love cooking is about what we choose to cook.