Blueberry Ginger Buckwheat Dutch Baby

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Sometimes the less we spend on food, the better we eat.  Maybe because I have to plan a little more, put a little extra work in to coax meals out of dry beans or little bags of buckwheat groats that have been sitting in the pantry too long. I love cooking with buckwheat.  The taste reminds me of the savory buckwheat crepes I ate in Brittany all those summers ago, and because buckwheat is actually a seed (and not a true grain) it is gluten-free and I think agrees with my system much better than real flour does. So recently I decided to use some buckwheat to make a dutch baby pancake (basically, a one pan, eggier version of pancakes). I love the texture of these, and one “pancake” will work pretty well as a weekend lunch for John, Will, and me.  We had some blueberries in the freezer so I tossed a handful of those in, and added ginger for a little kick. We ate it with the last drops of the maple syrup. And butter and milk. Perfect, filling fall weather food. DSC_1041 Blueberry Ginger Buckwheat Dutch Baby 1 c. buckwheat flour (or half buckwheat and half regular flour if you aren’t used to the earthy taste of buckwheat– though John usually doesn’t care for things made of 100% buckwheat, and I don’t think he even noticed that this was made with something other than regular flour– the soaking process seemed to mitigate the buckwheat flavor) 1 c. water plus 2 T yogurt or whey or apple cider vinegar (or instead of water and the whey or ACV you can use one cup of buttermilk or yogurt) 4 eggs 1 t. vanilla extract 1/2 t.  salt 1/2 t. ground ginger dash of cinnamon 1 c. water (or whole milk) 4 T butter or coconut oil 1/2 c. (or more) fresh or frozen blueberries 1. Soak flour overnight (or up to 24 hours) in the water plus yogurt, whey, or ACV. (After adding the liquids, stir to make sure everything is well incorporated before letting it soak.) 2. The next day, or when ready to cook, heat oven to 350 degrees and add coconut oil or butter to an 8″ pan.  Place in oven until oil/butter is melted. 3. Meanwhile, whisk the eggs and add them, along with the remaining ingredients, to the flour that has been soaking.  Pull out the pan with the melted butter or oil, swish melted fat around to coat the pan and then pour the rest of the oil into the batter.  Stir batter until everything is incorporated, pour into pan, and bake for about 20 minutes, or until the pancake is lightly browned on the edges and set. *Obviously, you can leave out the ginger and blueberries if you’d like.  Substitute another kind of fruit, or add chocolate chips instead! Or leave plain! Or omit vanilla extract, fruit, and spices and add a cup of grated cheese to make a nice savory variation.

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4 thoughts on “Blueberry Ginger Buckwheat Dutch Baby”

  1. Hi sweet NL, Our girl makes dutch babies with regular flour. I’d like to try this version. We’ve been making our waffles with 1/2 oat flour and 1/2 barley flour, and they taste only a tiny bit heartier than regular flour. I think oat flour is fairly mild, and may come in a gluten free form. We’ve also used some coconut flour in a few things (mostly brownies) with success. I’d love to hear if you try using either of these with the buckwheat flour. There’s a good chance you’ll make it again before we do.
    Thanks for sharing!!

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