I’m pretty impressed with myself!
I am by no means a cook — or even anywhere along the cook continuum — but somehow, I invented a recipe! I haven’t scoured the web or every recipe book to make sure no one else thought of this first… yet I’m going to pat myself on the back until someone comes around and bursts my bubble 😉
This is essentially a variation of the buckwheat pancakes I make based on the recipe my mom gave me. Those pancakes are best served with black strap molasses but one day I had run out and didn’t feel like making the trip to the grocery store to get more. I had maple syrup on hand so I figured I would make pancakes instead but I was also all out of the necessary the ingredients to make these. So I experimented with what I had…
I knew I needed to cut down on the buckwheat flour because it is overpowering and the maple syrup just doesn’t quite work with it (IMO, anyway). So I split the buckwheat and all purpose flour half and half in the recipe. I also added some sourdough starter because The L’Oven Life inspired me to do so! Finally, I put a generous sprinkle of cinnamon in the mix.
- 1/2 cup of all-purpose flour
- 1/2 cup of buckwheat flour
- 1 3/4 cup of warm water
- 1 tbsp of sourdough starter
- 1/2 tsp of baking powder
- Sprinkle of cinnamon (to taste)
- Sprinkle of salt
- Maple syrup (to serve)
Pre-heat round cast-iron griddle on medium heat. Mix all ingredients (except maple syrup) in a bowl and cook a small crepe as a test. Sometimes, the first crepe sticks to the pan and doesn’t turn out but the next one will. Crepe is ready to flip when it bubbles and the edges start curling up. Serve with maple syrup. Makes about 7 thin crepes.
What’s great about this recipe is that it is vegan plus a good source of protein thanks to the buckwheat.
Are you brave enough to try it out?