Monday, February 22, 2010

Breakfast of Champions!


Lately, I have been loving Buckwheat Pancakes. The light nutty flavor and slight bitterness pairs excellent with crunchy peanut butter and dark amber maple syrup. Contrary to it's name, buckwheat is actually not related to wheat, but a sort of weed that flowers. It started being cultivated in Northern Europe and Asia in the 10th century. Then China and Russia began to mass produce and finally buckwheat was introduced to the United States in the 17th century. In it's native countries buckwheat is commonly cooked as a porridge or in place of oatmeal. Also known as, "Kasha." You may have tried a buckwheat honey, coming from the bees that pollenate the ever so attractive flower. Most recipes using buckwheat are mixed with other flours to compromise a more familiar flavor. Instead, for my pancake recipe I used all buckwheat flour, considering it's extensive health benefits and intriguing flavor. So come on give it a try next sunday morning. You will feel delightfully full and not be in a pancake coma. Yeah!

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