Saturday February 2nd is Candlemas. Where I live this is traditionally celebrated with pancakes (or crêpes), although it’s a tradition that goes back to long before christianity. Baking pancakes on Candlemas is a tradition a happily continue. A while ago Lou asked me if I could make ‘real pancakes like in the old days’. He meant pancakes that are not based on banana’s, pumpkin-puree or other paleo, grainfree recipe. I thought the time was right to experiment with some gluten-free flours. Buckwheat is not a grain, and therefore it is gluten-free. Although it is a seed, it’s not considered primal or paleo, but it sure is a lesser evil than wheat. I wanted to make it more digestible by fermenting, so I made a sourdough starter with it. But it was quite elaborate and took a long time. I wanted a “quick and dirty” fix for this recipe 😉 . So I came up with this quick ‘sourdough starter’ made with kombucha, and it worked like a charm! And the kids loved the pancakes 🙂 .
- 250 gr buckwheat flour
- the same volume of kombucha (pure, without additives)
- 125 ml (1/2 cup) fresh, raw milk, or coconut- or almondmilk for a dairyfree version
- 4 eggs
- 2 tbsp maple syrup
- 1 tsp sodium bicarbonate
- a dash of celtic sea salt
- butter or coconut oil for baking
Start at least 24 hours in advance. Mix the buckwheat flour and kombucha, cover with a towel and leave it in a warm place.
About half an hour before baking the pancakes mix the sourdough starter, add all the other ingredients (except the butter) and mix well (this can be done in a blender). Let it rest for 30 minutes. Melt a little butter or coconut oil in a non-stick pan on medium high. Add a few spoonfuls of the batter and turn around the pan so the batter covers the whole bottom. Let it bake for 1.5 – 2 minutes and flip the pancake. Let the other side bake for half to 1 minute. Serve warm with a little butter and maple syrup or honey.