by Edgar Albert Guest (1881-1959)
Now the frost is in the air.
Blue the haze at early dawn.
There is color everywhere.
Old and ragged looks the lawn.
Autumn's resting on the hills.
Harvested are fruit and grain,
And the home with gladness thrills.
Buckwheat cakes are back again!
Every season has its joys,
Every day its touch of mirth.
For us all - both girls and boys -
God has well supplied the earth.
What if care must fall between
Peace and pleasure now and then?
Autumn holds this happy scene:
Buckwheat cakes are back again!
Time and trouble change us all,
Youth gives way to middle age,
One by one our fancies fall
Till we reach life's final stage,
But in spite of aches and panes
And the difference old age makes,
Man devoted still remains
To a stack of buckwheat cakes.
Buckwheat Pancakes
Recipe By:Chef John
I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.
Ingredients
1 cup buckwheat flour
1 1/2 teaspoons white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg, beaten
1/4 teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed
Directions
Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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