I am in a face book group where somebody asked what our favorite herb right now was. I always have a hard time answering these questions as I have many favorites … but right now I can say with ease, it is chicory!
Chicory is known as a coffee alternative but it is not just a coffee alternative! It has an earthy, rich flavor and is caffeine free! It has a coffee like flavor and has many benefits. It would be beneficial for the body after eating all the rich foods during the holidays.
Chicory can help our digestion. The bitter flavor is especially helpful in removing the dampness that is caused by the rich, heavy meals and sweet foods. The dampness can adversely affect our digestive system. (1)
Chicory also contains Inulin, a prebiotic. Inulin can help feed the beneficial bacteria in the gut, that supports digestive and immune health. (2)
Disclaimer: If you tend to have a drier, weaker body, drink chicory with caution or omit from your diet. (1)
RECIPE
INGREDIENTS
1 tsp chicory root -cut and sifted or powder (roasted if fine too)
1 cup of water
powdered cinnamon for serving (optional)
pinch of salt (optional)
METHODS
1. Boil the water and pour it over the chicory roots.
2. Strain.
3. Serve it hot with cinnamon sprinkled on top and a pinch of salt added.
Turn on your favorite holiday music, put on your apron and start baking! The recipe comes from Martha Stewart. These cookies are a big favorite in Germany and are called Pfeffernüsse, pepper nuts in English. The small, round shaped cookies are made with gingerbread spices and molasses and then are iced on the outside. Martha also did a little twist to the original German cookie recipe and added red peppercorns. And the smell of all these spices in the kitchen …
I think the red peppercorns elevated these cookies to another level. Yes, the cookies are already well flavored with many spices but these sweet red peppercorns bring everything together. Red peppers come from a flowering plant, Schinus terebinthifolius and are not peppers but belong to the cashew family. They are readily available in specialty stores. Taste it, it has a very unique, pleasant flavor.
Why are these cookies called pepper cookies? The cookies are made with spices cinnamon, nutmeg, allspice, cloves, black pepper and they are essential part of the recipe. So make sure they are high quality and fresh. I bought the whole spices and ended up grinding them in a mortar.
The recipe asks for confectioners’ sugar to make the glaze. Make sure you use this type of sugar instead of just the regular sugar. Confectioners’ sugar is lightly powdered sugar with starch added to prevent it from caking as it sits. I didn’t have any at home so I grounded granulated sugar quickly in the grinder and added cornstarch. (I added 1 tbsp cornstarch to 1 cup of ground sugar).
For glazing, try to use a taller, narrow dish to dip the cookies if possible. You need vertical space to coat the cookies.
The recipe also uses alcohol called kirsch. I didn’t have any so I used Hungarian plum brandy. You can also substitute with dry vermouth, grappa, or white (aka silver) rum. It is optional of course. Just make sure you are not using any sticky-sweet red liqueur concoctions.
You can add edible glitter if you want to make the cookies more festive. I didn’t use it as I don’t have it.
Another change I made to the recipe was letting the dough sit in the refrigerator overnight. In Martha’s recipe, the cookies are baked immediately after they are assembled. However, traditionally, the cookies are put in the refrigerator for some time. It allows the flour to fully hydrate, prevents spreading and allows the complex spice flavors to meld and deepen.
I also tried letting the cookies sit overnight on the counter and this method worked well too. I prepared the cookies, put them on the cookie sheets and baked them the next day. While the dough is traditionally refrigerated, this method worked fine too. The cookies tasted the same. The only difference is that the cookies will expand and be bigger in size.
Like any gingerbread dough, you can eat these cookies immediately but will taste even better in a week. They just need a little time to soften and the spices to settle. Otherwise these are fabulous cookies, well worth the time and effort. They taste just like the cookies from Germany.
RECIPE
Please read comments above.
INGREDIENTS
Cake
2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon fresh ground cinnamon
1/2 teaspoon fresh ground allspice
1/4 teaspoon fresh ground cloves
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
Glaze
3 cups confectioners’ sugar
1/4 cup milk or water
1 teaspoon kirsch or other cherry-flavored liqueur (dry vermouth, grappa, or white (aka silver) rum, Hungarian pálinka) – optional
To decorate (optional)
Coarsely ground pink peppercorns
1 tsp edible glitter (optional)
DIRECTIONS
1. Preheat oven to 350 degrees. Grease 2 baking sheets. Take the butter out of the refrigerator.
2. In a medium bowl, sift together flour, baking soda and spices. Set aside.
3. In a medium sized bowl, cream eggs, brown sugar and molasses or until fluffy. Add in egg and vanilla, flour mixture; mix until just combined. Wrap the dough in a plastic bag and refrigerate overnight but at least for 3 hours.
4. Work in a cool space, maybe open the window. Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball be about 3/4 inch large). Note: You can make them any size. Place the balls on the prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Try to do this step as fast as possible so the dough doesn’t get too warm).
5. Baking. Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 10-15 minutes, depending on the size of the cookies. Transfer sheet to a wire rack to cool completely.
6. Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl (tall and narrow), whisk together confectioners’ sugar, water and kirsch, if desired. Using a fork, dip each cookie in the glaze to coat. A quick dip and gentle shake off are all you need. Place on wire rack to dry. Repeat with remaining cookies.
7. To decorate (if desired): While the glaze is still wet, top cookies with a small pinch of peppercorns and the edible glitter.
Storage. Cookies can be stored in an airtight container at room temperature for up to 4 weeks (below 75 F).
This festive chocolate bark is great for the holidays! Give it as a gift or treat yourself! It reminds me of the trail mix that I take with me when I go hiking … just a bit fancier of course.
It is super easy to make and is delicious! For the topping, you can use any nuts and dried fruits that you like. I used pistachio nuts, walnuts, dried cranberries, dried apricots and raisins. It is your choice and the combinations are endless! Oh and the smell of the roasted nuts … priceless.
The perfect dessert … sweetened with only dried fruits and made crunchy with only nuts!
RECIPE
INGREDIENTS
12 oz high quality chocolate chunks or chips (I used 70% dark chocolate)
handful nuts, chopped
handful of dried fruits, chopped
1 tsp coarsely ground salt
METHOD
Preheat oven to 350 F.
On a baking sheet, toast the nuts in the preheated oven for about 6-9 min. Cut them into smaller pieces if you wish. Cut the dried fruits if you wish.
Melt the chocolate in a double boiler or a pot with a thick bottom. Spread the chocolate evenly onto a rimmed dish with a spatula. Try to get the thickness about 1/4″. The dish should be large enough to hold the melted chocolate. I used a 8 x 11 ” casserole dish.
Drop the dried fruits, toasted nuts and the salt pieces on the top.
Let it cool completely for 2-4 hours or refrigerate for 15 minutes.
When the chocolate sets, using your hand, break the chocolate into pieces.
They can be stored in an airtight container for weeks.
The first time I ate an oatmeal muffin was when we visited my husband’s grandmother over 30 years ago. She made them for breakfast for us. I really liked it after I took the first bite and I have been making them ever since. I served them for breakfast when my parents came to visit us from Hungary and they were equally impressed. I remember my mom returned to Hungary with a muffin tin so she could make these delicious muffins.
These apple oatmeal muffins are easy to make and are delicious. The oats give a nice texture and important nutrients. They are packed with raisins and nuts and infused with apple spice. I also added some grated apples to satisfy my autumn cravings and make the muffins moist. Also, because the apples made the muffins moist, I was able to remove the milk. I forgot to squeeze the juice out of the apples and didn’t add the milk … and my new recipe was born! I believe this recipe is even better than the original!
RECIPE
Serves 11 – 12 muffins
INGREDIENTS
1 cup wheat flour
1 cup old fashioned oatmeal
2 tsp apple cinnamon spice or cinnamon
1 tsp baking soda
2 tsp baking powder
pinch of salt
1/4-1/2 cup sugar (plus more for the top)
1 stick (8 Tbsp) butter or coconut oil, melted
3 eggs, lightly whisked
1 tsp vanilla
1 cup raisins
1 cup walnuts, chopped
2 heaping cups grated apples with the liquids (any baking apples like Fuji, Granny smith, Harlson would work well)
METHOD
Preheat oven to 350 F. Grease a muffin pan.
In a medium bowl, whisk together the flour, oatmeal, baking soda, baking powder, salt, apple cinnamon spice. Set aside.
In a separate bowl, cream the melted butter, vanilla, sugar and eggs. Set aside.
Grate the apples. Set aside.
In a large bowl, mix the flour and the butter mixture. Fold in the apples, nuts and raisins. Mix just until combined. Don’t over mix, otherwise the muffins will be tough not tender.
Scoop the dough into a regular 11 – 12 cup muffin tin. Divide batter evenly between muffin cups. Sprinkle sugar on the top. (If there is an empty cup, fill the empty space with water).
Let the mixture sit for 1 hour if you have time.
Bake for 30 minutes.
Allow the muffins to cool for 10 – 15 minutes before taking them out of the tin. Then transfer them to a wire rack and wait for 10 minutes to completely cool.
Serve at room temperature.
Store on the counter covered with a cloth or in an airtight container.
If you feel sluggish after eating all the Thanksgiving food, try oven-baked potatoes.
Our ancestors ate potatoes to stay healthy. They ate home grown potatoes without any chemicals. They made them many different ways but according to accounts, one of their secret ways to prepare them for health was to bake them in the oven with the skin on … not fry them, not steam them, not microwave them but oven-bake them. It is great as a side dish or sometimes I just have it for dinner as it is.
Potatoes can support the body’s Earth element right now. They are neutral in thermal nature and support the Spleen/Pancreas, the Stomach and Large Intestine. They could be especially helpful for our inflamed, ailing intestines from poor foods, food allergies and environmental toxins.
Potatoes (solarium tuberasum) are native to the Andes in South America and help our digestion, lubricate the intestines and are anti-inflammatory. Furthermore, potatoes neutralize acids in the body that may help against so many degenerative diseases. Also, they may give cardiovascular protection, improve bone health, protect against cancer and might also be helpful for diabetes. Potatoes also contain potassium, iron, niacin, phosphorus, calcium, zinc and magnesium.
To get the above mentioned benefits, you need to use home-grown style, organic potatoes. Unfortunately, potatoes from super markets will most likely not work. You should be able to find these potatoes at farmers’ markets or health food stores.
Bake the potatoes with the skin on if possible. The skin contains so much of the beneficial material of the potato! Just soak the potatoes in cold water and the dirt will easily scrub off.
You can serve them with whatever your heart desires. I like to use butter or olive oil as shortening. Also, add any seasonal vegetables like onions, pickles.
TIP
When are the potatoes done?
It can be a bit tricky to figure out when the potatoes are ready. Cooking time depends on the size of the potato. It is important how it looks, smells and feels, rather than timing the cooking. A fully cooked potato should have a slightly wrinkled skin. When you squeeze the potato, it should yield to pressure and slightly open up. You should be able to put a fork through the inside with minimal force and able to smell the nice aroma. You might even hear a slight hissing sound. If you are still not sure you can use a thermometer. The temperature of the potatoes when done should be about 210 F.
If you try this potato dish, please let me know what you think!
RECIPE
1 Serving
INGREDIENTS
1 larger organically grown, ideally a locally grown potato (Russet or Idaho)
1 Tbsp fat (olive oil, butter, sour cream etc)
salt to taste
garlic powder to taste
vegetables to serve like chives, scallions, pickles
METHOD
Preheat oven to 400 F.
Soak and wash potatoes. Scrub all the dirt off. Prick them all over with a fork.
Bake for about 35 – 60 minutes. Time depends on the size of the potatoes. Please read above notes.
To serve, prick the middle of the potato and mash the inside.
Serve warm with shortening of your choice and vegetables of your choice.
This recipe uses sorrel. Unfortunately, it is harder and harder to get in stores so I decided to grow my own. We actually built a raised bed garden so I can have sorrel every year. It is such a giving plant. It is a perennial plant and it will come back year after year. You get to harvest it in late spring and early fall. I have harvested it even during the summer when it was not too hot.
Sorrel is such a unique vegetable with a distinctive sour, lemony flavor. Try to find it in your grocery store, farmers market or if possible grow your own. If you don’t have sorrel, you can use mustard greens, arugula, yellow dock or even spinach. If you use these alternate vegetables, make sure you add 1 tablespoon of lemon juice.
This is a very nourishing, easy to make soup based on the Hungarian egg-drop soup recipe. It is a sweet and sour soup made with eggs, carrots and sorrel and is seasoned with the wonderful synergy of the caraway seeds and paprika. Serve with bread of your choice!
MAKING THE ROUX I use roux in this recipe. It is made with an easy French culinary technique that gives dishes an interesting nutty taste and thickens the dish. All you have to do is add flour to some oil in the sauce pan on medium high heat and stir for a couple of minutes until it turns a nice, orange color. Then add cold or room temperature water, stir and it is ready. Just make sure the liquid you add is at cold or room temperature to avoid lumps from forming. Warm or hot liquids will make the roux lumpy, unappealing. Once the cold or room temperature water has been poured in, hot water can be added. Making the roux is not necessary. According to many Hungarians, adding roux would ‘frenchify’ the dish. Hungarians must have added this technique after people from France immigrated into Hungary. I have made the soup with it and without it and both worked great.
DRY ROASTING THE CARAWAY SEEDS I like to dry roast the caraway seeds to remove its stronger flavor and make it more pleasant tasting. Just simply roast the caraway seeds and add this finished product to the soup. I prefer the caraway seeds whole in the soup; however, if you don’t like seeds in your soup, feel free to grind the seeds and then add the powder to the soup.
Oh I can still smell that wonderful aroma that the synergy of paprika and dry roasted caraway seeds create … Enjoy this delicious unique sweet and sour soup!
RECIPE
4-6 servings
INGREDIENTS
8 cup broth (vegetarian or chicken) or water
1 tbsp lemon juice if not using sorrel
oil (vegetable or lard)
1 tbsp flour (optional)
1 bunch sorrel, washed and chopped
1 cup carrots, peeled and shredded or match sticks
1 medium onion, finally chopped
1 tsp Hungarian sweet paprika
1 bay leaf
1-2 tbsp whole caraway seeds, dry toasted
2 egg yolks
1 tbsp vinegar
1 tbsp dehydrated vegetable seasoning (optional)
parsley, chopped for serving
Hot pepper to taste
Salt and pepper to taste
bread or croutons for serving
METHOD
Have 1/4 cup of cold water or stock ready.
TOASTING CARAWAY SEEDS. Put the whole seeds in a dry skillet over medium low heat. Toast for 2-3 minutes, shaking the pan until they become fragrant. This simple step mellows the sharpness and unlocks a beautiful, nutty warmth. You can grind the seeds if you wish. Set aside.
Sauté the onion in a medium sized pot for 5- 10 minutes or until translucent.
Add 1 Tbsp flour to make the roux. Stir for 3 minute or until it turns a beautiful orange color. (You can omit this step).
Add 1 tsp paprika and stir for 1 minute.
Add the cold water that was set aside in the first step. Stir well.
Add stock, bay leaves, carrots, sorrel and caraway seeds. Bring to a boil and turn down. Cook for 15 minutes covered.
Turn off the heat and take off the top.
Separate 2 eggs and lightly beat the yolks. Add a small amount of liquid from the soup, mix and slowly add to the soup while stirring. (My mom made this soup with just the yolks but if you would like feel free to use the whole eggs).
Add vinegar and dehydrated vegetable seasoning (optional).
Season with salt, black pepper and hot red pepper to taste.
This is a lovely dish for the autumn! The sweet and buttery pears work nicely with the sweet and tangy berries … and this delicious fruity mixture is covered with the nutty oatmeal topping. Serve it with caramel sauce to satisfy your autumn cravings. It can be a fancy breakfast or a simple, quick dessert!
TIP
This is a sweet dish so ideally sugar should be used. I included a range for the sugar content. Please feel free to use as little sugar or as much sugar as you’d like. Of course, the amount will depend on your sweet tooth and how sweet your fruits are.
RECIPE
INGREDIENTS
INGREDIENTS FOR THE TOPPING
1 cup old fashioned rolled oats
1/2 cup white flour
1 stick (8 tbsp) butter, melted
1/4 – 1/2 cup brown sugar + 2 tbsp for the top (regular sugar is fine)
1/8 tsp salt
zest of 1 lemon (optional)
1 tsp apple pie spice or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 cloves+ little mace or 1 tsp cinnamon
1/2 cup chopped pecans or walnuts + more for serving
caramel sauce for serving
INGREDIENTS FOR THE FRUITS
4 ripe (about 2 cup) but firm fresh pears , cored and chopped (I used Bartlett)
2 cup organic berries, fresh or frozen (I used raspberries and blackberries)
o – 1/2 cup of brown sugar (I didn’t use any as my fruits were sweet enough but if you have a sweet tooth or the fruits are not very sweet, feel free to add sugar)
2 tbsp flour or 1 tbsp corn starch
1 lemon’s juice (use the lemon from earlier)
1/8 tsp salt
2 tbsp grated dried orange peel (optional)
1 tsp apple pie spice or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 cloves+ little mace or 1 tsp cinnamon
1 tbsp graded fresh ginger or 1.5 tsp dried ginger (cut and sifted)
2 tbsp whiskey (optional)
METHOD
1. Preheat oven to 375 F. Have baking rack in the lower third of the oven.
2. Make the topping. Cream the melted butter with the sugar. Add oats, flour, apple pie spice, salt and lemon zest. Mix well. Fold in the nuts. Let it sit for an hour.
3. Wash, core and cut up pears into small cubes. You can peel them if the skin is tough, otherwise if they are soft no need to peel them. Set aside.
4. Assemble the fruit base. In a larger bowl, mix the chopped pears, berries, sugar, 1 tsp apple spice, salt, flour or cornstarch, orange peel, ginger and whiskey (if used) together. Spread evenly in a 2 qt size baking dish.
5. Put topping on the top of the fruit base. Sprinkle the top with some sugar (optional). I also graded a little nutmeg on the top.
6. Bake for 30 minutes or until the middle portion becomes hot.
7. Serve with caramel sauce. Add some extra nuts if you wish.
This mouth-watering pastry makes me feel like I am in a Hungarian cafe. The fluffy sour cherry filling is placed between 2 layers of the crumbly dough. I also added ginger and additional walnuts to make this tasty dessert even more exciting. The recipe is based on Hargitai György, Master chef’s mother’s recipe.
TIP
You will need a lot of sour cherries, about 1-1.6 kg (2-3.5 lbs)! The recipe asked for 1.6 kg (3.5 lbs) but I only had 1 kg (about 2 lbs) and it worked fine. Ideally, fresh sour cherries are used but honestly frozen sour cherries would work too. In fact, I bought the cherries at the farmers’ market earlier but wasn’t able to use them right away so I ended up freezing them. The frozen cherries worked well too. Just make sure they are sweet and have a nice flavorful!
RECIPE
Serves: 9 – 12 slices
INGREDIENTS
4 cup (500 gr) flour, cut and sifted
pinch of salt
15 tbsp (260 gr) cold unsalted butter
2 1/2 tsp dry yeast
1/2 cup milk
4 large eggs, divided
10 tbsp powdered or cane sugar, divided
peel and juice of 1 lemon
1 tsp vanilla extract
1-2 tbsp rum (optional)
1 – 1.6 kg (2.25 – 3.5 lbs) fresh or frozen sour cherries (pitted)
1 tbsp ginger
1 tsp cinnamon
2 tbsp bread crumbs
1 cup + 2 tbsp walnuts
METHOD
Preheat oven to 350 F. Butter a baking pan (11 x 9 x 2 inches or equivalent size). Sprinkle some flour on the bottom.
Dough
Preparing the yeast mixture. Add lukewarm milk (92 – 98 F) to the yeast. Let it rise.
In a larger bowl, sift the salt in with the flour. Crumb the butter with the flour with your finger tips or you can use a food processor as well.
Add the prepared yeast mixture from earlier.
Add 3-4 tablespoon sugar, 3 egg yolks, vanilla extract and rum (optional). Mix quickly. Save the egg whites for later for the filling).
Refrigerate for 1 hour.
Meanwhile prepare the filling.
Filling
In a medium sized bowl, add ginger, cinnamon, 6 tablespoons of sugar, lemon juice and peel, 2 tablespoons of chopped walnuts and 2 tablespoons of breadcrumbs. Mix. Set aside.
Beat the the egg white saved from earlier until it is hard. Gently fold in the earlier prepared mixture.
Assembling the cake
Take the dough out of the fridge. Cut into two parts. Put 1 part back in the fridge while you work with the other.
Roll out the dough into the shape of your pan and carefully place it onto the baking pan. Place the filling on top of this dough. Sprinkle 1 cup of the walnut on the top of the filling.
Take the other part of the dough out of the fridge and roll it out into the shape of the pan. Place it on top of the filling.
Lightly whisk 1 egg and spread it on top of the assembled dough. Sprinkle a little sugar on top. Prickle the top with a fork.
Bake in the preheated oven for 40 minutes or until the top has a nice golden color top.
Take out of the oven and let the cake completely cool off. Slice the cake.
I could eat this whole dish in one sitting … seriously it is so delicious! It is rich, crispy and cheesy! This savory casserole dish is great to serve for breakfast or any time of the day. It is especially useful if you have to feed many people all at once. Best of all, it can be prepared ahead of time! Just prepare the dish the day before your event and bake the next day. The main ingredients are shredded potatoes, cheese and eggs and I also added spinach and mushrooms. Feel free to make doubles, triples …
Preheat oven to 375 F. Grease a casserole dish (11 x 8 x 1 inch).
Grade the potatoes on a cheese grader. I used the larger holes.
3. Heat a large skillet over medium high heat. Fry the potatoes for 10 minutes. (The potatoes should be cooked to perfection so they are ready to eat). Set aside.
In a separate skillet, fry onions on medium high heat until translucent. Add the sliced bacon for 5 minutes (omit if not using bacon). Add the sliced mushrooms and continue frying them for another 5 minutes. Add paprika and garlic, stir for 1 minute. Add 1/4 cup cold water, stir. Add the spinach. Cook for 5 minutes covered. Turn off heat. Add the whisked eggs, milk, cream, salt and half the cheese. If using, add the chopped jalapeno peppers. Set aside.
In a medium sized casserole dish, spread the cooked hash-browns on the bottom of the pre-oiled dish. Pour the egg/vegetable mixture on top of the potato layer. Spread the remaining cheese on top.
Bake in a preheated oven for 30 minutes. (Increase temperature to 400 F for the last 10 minutes if you want a crispy edge). The dish is done when the top has a nice golden color.
Add pepper and salt to taste.
Serve warm with salsa or ketchup. You can also add sausage, ham etc. In the summer, I like to add seasonal vegetables like lettuce, asparagus. In the winter, I like to add pickles.
Surprise your mom for breakfast with these delicious, fluffy pancakes for Mother’s Day or just treat yourself any time!
These pancakes are a happy marriage of the traditional American buttermilk pancakes and the Russian buckwheat pancakes (blini). The mixture of the buckwheat and the tapioca gives these pancakes a fluffy and tender texture with a sweet and nutty flavor. This pancake recipe is naturally gluten-free.
I wanted to replace the white flour in the traditional American pancake recipe with something healthy as white flour is tasty but is not very nutritious or filling. I remembered the Russian pancakes called blini; however, blini on its own is too dry for me. Furthermore, many of the flour alternatives can be lesser quality. So after using buckwheat and tapioca over the years, I decided to experiment. I have to say the result quickly became a family favorite.
Buckwheat is an ancient plant but has been forgotten. It has recently become popular again in the West because it lacks gluten. Gluten can cause gastrointestinal problems in so many people. Buckwheat is a staple food in Russia, in fact, the Russians have survived on it for centuries to help them get through difficult times. Eating buckwheat might have been their secret.
So why should we eat buckwheat on a regular basis? Even if there is no crisis, buckwheat can be included in our diet as it is incredibly nourishing.
Buckwheat is very healthy. It is not a grain but it is the seed of the buckwheat plant. It does not cause digestive problems like wheat does. Instead, it actually nourishes the digestive tract. Its neutral thermal nature and sweet flavor are an indication that it is a tonic food. It is rich in protein. It also has intestine cleansing, strengthening and appetite improving abilities. Rutin, a bioflavonoid in the grain strengthens the capillaries and blood vessels, hinders hemorrhaging and promotes circulation in the hands and feet. Rutin also has the ability to protect against radiation.
To improve the texture of the pancakes, I added tapioca pearls. Tapioca is a type of starch that’s derived from the starchy vegetable called cassava root. It is a popular flour to use for its starchiness when replacing wheat flour but it doesn’t provide many important essential nutrients. Combining tapioca with the nutritious buckwheat solves this issue though.
You can serve the pancakes with anything your heart desires. I think nuts and maple syrup are essential. In the summer, I like to serve them with fresh fruits, rhubarb sauce and in the winter apple compote or apple sauce. Please check out my rhubarb sauce recipe that I had posted earlier.
TIPS
This is my well tested pancake recipe, I have been making them for many years regularly on the weekends. I tested the recipe with butter and with coconut oil, both worked great! Also, I used milk and almond milk, both worked well as well.
The trick to making these pancakes is to grind both the buckwheat groats and the tapioca pearls in a blender fresh before you make the pancakes. It is worth it! I have a Vitamix but any blender will work. The store-bought flour yields a lesser quality in texture and flavor in my opinion. Of course, you can make the recipe with flour that you get at a store.
Another trick is when you grind the grains, leave the flour a little coarse. This gives the pancakes a bit of texture. Keep checking the flour to figure how much time you need for grinding. I grind the buckwheat for about 3- 5 seconds and the tapioca for about 30 seconds. Hint: stop grinding them before they become a fine flour consistency.
Also, I like to use buttermilk. Traditionally, buttermilk is used in pancakes. I like using it because it makes the pancakes taste better. You get this really nice buttery flavor and soft texture. Also, it makes the pancakes healthier as it helps digestion.
I used to buy buttermilk but since I found this simple hack, adding apple cider vinegar to milk, I don’t buy buttermilk anymore. Try it, it works well. This method can be used with almond milk as well. Check out my recipe on how to make buttermilk.
If you make the recipe please feel free to share how you liked in the comment section.
RECIPE
Makes about 21 pancakes
I created this recipe so please don’t share it without giving proper citation.
INGREDIENTS
1 cup freshly grounded buckwheat groats or buckwheat flour (please read note above)
1 cup freshly ground tapioca pearls or tapioca flour (please read note above)
2 whole eggs, lightly beaten or 1/2 cup unsweetened apple sauce
2 Tbsp of melted butter or coconut oil
oil for the pan
½ tsp salt
1 Tbsp sugar (optional)
Chopped nuts, for serving
maple syrup, for serving
fruits, for serving
yogurt, for serving
Ground buckwheat flour
ground tapioca flour
METHOD
Grind buckwheat and tapioca. Grind buckwheat on the highest setting for about 3-5 seconds. Grind tapioca on the highest setting for 30 seconds. Of course the time will depend on how strong your blender is. Please check for more info in the introduction and pictures above. (Omit if using store bought flour).
Put buckwheat and tapioca flours in a large bowl. Add the buttermilk, mix. Let the mixture sit overnight but at least for 4 hours. (I leave it on the counter overnight. If you put it in the fridge, make sure the batter is at room temperature before making the pancakes).
Add baking soda, baking powder, salt, eggs, corn starch or arrowroot, melted butter or oil and sugar (optional). Mix well.
Heat a skillet or griddle over low to medium-high heat and grease with oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a ¼ cup of batter and pour onto skillet. Let cook for a couple of minutes (until the pancakes begins to bubble slightly). Flip and let cook for another 1-2 minutes until pancake are a slightly brown .
Serve hot with your choice of yogurt, rhubarb sauce, maple syrup, nuts, fruits, jam etc.
Twin Cities Herbs 