Donna Arntzen's Buckwheat Pancakes
Donna was our apprentice in 2011. She arrived in early April and stayed with us until early December! She assisted with the milling and packaging of our montly grain shares throughout the season. Our buckwheat process involves many slow hours of hand-sifting the black buckwheat hulls out of the fine flour. Donna ‘s great adoration for buckwheat enabled her to perform this tedious work with an admirable attitude of appreciation. She says her pancakes taste even better now that she knows what it takes to produce this flour.
Serves 1 hungry farmer or possibly 2
1 1/3 cup milk (or half milk, half yogurt)
2 T oil
2 T brown sugar
½ tsp baking soda
½ tsp baking powder
1 ½ cup buckwheat flour
½ cup ground flax
½ cup rolled oats
vanilla and cinnamon to taste
“Doesn’t everyone know how to make pancakes?” Donna asks.
Here’s what she does:
Wisk wet ingredients together. Add dry ingredients. Cook on a hot skillet. Top with more fresh ground flax and a honey and syrup mixture. Eat enough to fortify yourself for your day!