Breakfast is one of those meals that I don't fix. Well, I do fix it, but not at the normal breakfast time of day. I'm not sure who decided breakfast should be in the morning, anyway, because I'm fully on board with the idea of eating breakfast foods 24/7.
I digress already. This is going to be one of those posts where I do that, I think.
My kids eat breakfast daily. They wake up starving, especially M1, and there are enough studies out there that point to all the good things that breakfast does that I hope their breakfast habit lasts throughout their lifetimes. But if I want them to eat breakfast, I have to make sure we have it around... right?
I used to buy a lot of breakfasts - Pop-Tarts, boxes of cereal, frozen French toast sticks (OK, those still happen sometimes), granola bars. But these days I try to make most of the kids' breakfasts, particularly because M1's breakfast consumption has risen in proportion to his height. I was making regular waffles, but he was eating 2-3 at a time, and a batch of waffles was only lasting a few days. I felt like I was spending all my time trying to keep up with the eating and making massive quantities of food for no good reason.
The saving grace actually came from my grandmother. When she moved into her retirement home last fall, she gave some of her foodstuffs to my mom, sister, and me. The thing that's relevant to this post? I got the buckwheat flour, and with that, I got her handwritten buckwheat pancake recipe.
That recipe makes for the heartiest pancakes/waffles I have ever tasted in my life. Seriously. Look how thick this batter is!
|Viscosity - this has it.|
|The waffle maker is older than my kids... don't judge ;)|
If you pin this, let me know! I love finding my stuff on Pinterest!
Hearty Buckwheat Pancakes (or waffles!)
1 1/2 c. buckwheat flour
1 1/2 c. whole wheat flour
1 T. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 T. honey
4 large eggs
1/4 c. oil
Milk, buttermilk, or combination (1 1/2 to 2 1/2 c.)
Sift together dry ingredients. Stir the wet ingredients into the dry ingredients. Mix only enough to combine them. The batter should be thick and somewhat lumpy. Coat a griddle with cooking spray and preheat over medium heat. Use 1/4 c. batter for each pancake. Flip cake when brown and keep warm in a 200-degree oven. Serve with blueberries and maple syrup.
Blogger's notes: I love the blueberry bit. Cracks me up. If I'm just using milk, I only need 1 1/2 to 2 c. total; if I use some buttermilk, I have to add a bit more to get the right consistency. Also, these will soak up syrup like nobody's business! I get ~14 waffles out of this, but your mileage may vary depending on the size of your waffle maker and the thickness of your batter.