February 11, 2009

Buckwheat Buttermilk Hearts

An offering of whole grain buckwheat hearts for Saint Valentino's month of romance. A fitting shape for love and health.

Incorporating whole grains into your diet may take a little adjustment for your taste buds, but you'll notice a constant flow of energy throughout the day. Rather than the peaks and valleys of a refined white flour diet.

Butter & Sweeten up with pure maple syrup, honey or jam.

To a romantic & healthful Valentine's Day!

Buckwheat Buttermilk Heart Pancakes
Makes 6 Large Hearts

3/4 C buckwheat flour
1/4 C wholewheat pastry flour
1/2 t baking powder
1/4 t baking soda
1/2 t sea salt
1 Large egg
1 1/4 C buttermilk

Preheat oven to 200 degrees F and place an oven-proof platter on the center rack.

In a medium bowl whisk together the flours, baking powder, baking soda and sea salt.

In a small bowl, whisk together the buttermilk and the egg. Stir this buttermilk mixture into the flour mixture until smooth.

Pour the batter into a large measuring cup with a spout or bowl with a spout (this makes it easier for pouring free-form hearts).

Heat a medium saute pan with a drizzle of olive oil over medium-low flame.
Pour the batter into the pan forming a heart shape, of course a traditional circle will do!

Tiny bubbles will begin to form, flip over once the tiny bubbles begin to pop, about 1-2 minutes. Cook the other side for a minute or so and then place on the platter in the oven to keep warm before serving.

Serve with pure maple syrup, butter/yogurt & berries!

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