Soaked Gluten-free Buckwheat Pancakes, revisited

We started packing and sorting this weekend. We’ve been sorting and purging all summer long, thankfully, or our day of doing so yesterday wouldn’t have even made a dent. 

Our sofa is covered in the "get rid of" pile and the sofa itself will be sold soon as well. Looking around at our living room I see jars of grains and dried herbs from our garden. I see dozens of canning jars that will make the trip, if there is room. And I see the entire contents of our pantry strewn in every which direction along with a piece of paper with a plan to use up as much of it as possible. 

Since a few of you on facebook said you were interested I will be sharing my eat-up-the-pantry plan soon. Today, though, let me share a recipe we are eating to get rid of the last of the buckwheat. I revamped the original recipe a bit since making it numerous times and I think we prefer this version, which is just a touch different.

Soaked Gluten-Free Buckwheat Pancakes

Ingredients

• 1 1/2 cups buckwheat flour
• 1/2 cup buttermilk
• 3/4 cups soured milk or more buttermilk
• 2 eggs, lightly beaten
• 3/8 tsp fine grained sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• coconut oil or butter for frying

Directions

1. 12-24 hours before you plan to serve the pancakes begin the soaking process. Mix buckwheat flour and sour milk or buttermilk until well combined (see above photo). Cover and place in a warm place (next to oven, on top of refrigerator) for 12-24 hours. The longer the better.
2. In the morning start preheating your pan over medium-low heat.
3. While that is heating mix all other ingredients into buckwheat flour/milk mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter. If you don’t do this your pancakes will literally have holes all the way through them.
4. Add coconut oil or butter to your prehated pan. Ladle 3 tablespoons (or 3/4 of a 1/4 cup measure) of batter into pan for each pancake. Cook for 3-5 minutes, or until bubbles pop and the top dries out just a bit. Flip and cook for 2 more minutes on the other side, or until nicely browned.
5. Serve with plenty of grass-fed butter or ghee (see sources) and homemade jam, syrup, molasses, molasses-honey spread, or raw honey.