Episode 92: Buckwheat

Surprisingly little talk of Eddie Murphy on this buckwheat-centric episode. Buckwheat for dinner? Yes! For dessert? Yes! As a hearty, toasted breakfast cereal? Well, how Dickensian do you want to get? Recipes: Kasha, Buckwheat Waffles, Nibby Buckwheat Butter Cookies, Soba with Peanut-Citrus Sauce, Buckwheat Pancakes. spilledmilkpodcast.com

Kasha Breakfast Porridge
Buckwheat waffles
Nibby Buckwheat Butter Cookies
Soba with Peanut-Citrus Sauce
The New Steak


2/3 cup unbleached all-purpose flour
1/3 cup buckwheat flour
2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1/4 cup plus 2 Tbsp. milk (preferably not low- or nonfat)
1 large egg, separated
2 Tbsp. unsalted butter, melted and cooled slightly
Vegetable oil or more melted butter, for greasing the griddle
Pure maple syrup, for serving

In a large bowl, whisk together the flours, sugar, salt, baking
powder, and baking soda. Set aside.

Pour the buttermilk and milk into a medium bowl. Whisk the egg white
into the milk mixture. In a small bowl, use a fork to beat the yolk
with the melted butter. Stir the yolk mixture into the milk mixture.
Pour the wet ingredients into dry ingredients all at once, and whisk
until just combined. Do not overmix.

Meanwhile, heat a large skillet or griddle – preferably nonstick or
anodized aluminum – over medium-high heat. Brush the skillet
generously with oil or melted butter. To make sure it’s hot enough,
wet your fingers and sprinkle a few droplets of water onto the pan.
If they sizzle, you’re ready to go.

Ladle the batter in scant 1/4-cupfuls into the skillet, making sure not
to overcrowd. When the bottom side of the pancakes is nicely browned
and the top starts to bubble and look set around the edges, about 2 to
3 minutes, flip the pancakes. Cook until the second side has browned,
about 1 to 2 minutes more.

Re-oil the skillet and repeat for the next batch of pancakes. If you
find that they are browning too quickly in subsequent batches, dial
the heat back to medium.

Serve the pancakes warm, with maple syrup.

Yield: 8-10 pancakes

Check out this episode

12 thoughts on “Episode 92: Buckwheat

  1. riye

    Great episode guys–but now I want cocoa nib cookies.

    My mom used to make soba zushi–basically sushi with soba noodles instead of rice. You do have to fuss with the noodles so they are all straight and flat before you roll them in nori but its really good. Mom made them with egg filling (looked like a strip of omelette) and we dipped the pieces in the soba sauce. Great summer dish.

  2. Monika

    I used to listen to your podcast while marathon training, until I nearly keeled over from laughing so hard at your ramen and spouses-eating-alone episodes. Now I listen to you at work, which is much better because I can print off all the great recipes you link to. I am so making these cookies this weekend!

  3. Krista

    Ahh, buckwheat. As a kid in a not adventurous food eating household (really, it’s just potatoes) in north-eastern Europe, I used to eat a lot of kasha (for a change from the potatoes :P). Toasted buckwheat boiled with some salt, and served with tinned fish with tomato sauce (I think tinned sardines in tomato sauce is a good substitute) and a knob of butter. I don’t remember loving nor hating it.

  4. Melanie

    Check out Deborah Madison’s book Vegetable Literacy for info about buckwheat and some great recipes.

  5. SSteve

    Yes, as a matter of fact, I was driving my car on my way to work while listening to this episode. While I don’t hate my job, I would certainly have preferred hanging with Molly and Matthew eating Nibby Buckwheat Cookies.

  6. andrea

    so i just made the buckwheat cocoa nib cookies and i will vouch for their tastiness: delicious! consider yourselves vouched for! more importantly, i wanted to tell molly how thrilled i was to read in her intro text that she, too, has a “constitutional aversion” to the word “nibby”. gah! i don’t even like to type it .

  7. Jennifer

    Where my family is from in northern Maine, we make a thin buckwheat pancake that is almost crepe-like, but a little heartier called a ploye. It doesn’t require flipping! You cook it on one side while the top gets bubbly. It’s more of a savory pancake to eat with dinner instead of rolls or you can top it with butter or some creton (pork spread).

    Check it out sometime – it’s on wikipedia!

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