Tuesday, March 16, 2010
Breakfast, lunch and dinner
For me, there is no more delicious pancake than buckwheat. Ever since I was a little girl I've loved them, but never, ever have I had them taste this delicious. I bought buckwheat flour at the Farmer's Market last year and I'm sad to say I left it in the freezer all this time. A couple weeks ago, our local newspaper ran an article about The Jennings Bros. farm, a farm which stone grinds flour from grains they have grown. "That sounds familiar," I thought, and went straight to the freezer to peek at my flour label. Sure enough, same company. In the article was a recipe for buckwheat pancakes. My experience tells me that if you get a recipe direct from a company it will be the best showcase of their product. Oh, yes. Showcase indeed! There is a different texture to the batter, almost a resilience when stirring. The batter comes back to itself and perhaps that's what happens when you use good flour. I don't know. I just know I'm eating buckwheat pancakes every day until the flour is gone. Breakfast is at 7 if you're interested in joining me.
I'm sure you can buy the flour direct from them, but I'm going back to the market to buy more, lucky me.