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Buckwheat is extremely common where I’m from and it is by far my favourite whole grain to eat. Although, it is technically not a grain. It is a seed of a grass related to rhubarb. Shaped like a four-sided triangle it looks very unique. Once cooked it puffs up and cracks open. Most commonly whole buckwheat comes in two varieties – untoasted or toasted. The toasted version is more flavourful and is my personal favourite. Buckwheat flour was something I had not been aware of as of recently. I never even knew buckwheat pancakes are a thing. But I am happy that I finally tried making something with buckwheat flour. The pancakes are soft, bouncy, super flavourful, nutritious, and completely gluten free. They can be fermented with yeast or leavened with baking soda and baking powder. Fermentation does boost the flavour, but there is nothing wrong with the quick version. 📖 Get the recipe ➡️ https://www.chainbaker.com/buckwheat-... 🥞 Fermented wheat pancakes ➡️ • How to Make Perfect Overnight Yeasted... ---------------------------------------------------------------------------------- 🥨 Become a channel member ⤵️ / @chainbaker ---------------------------------------------------------------------------------- 🌾 Support the channel on ko-fi.com ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- 🥐 Learn all about bread making here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- 🍞 Share your bakes here ⤵️ https://www.flickr.com/groups/chainba... ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker