Monthly Archives: February 2019

Buckwheat Pancakes

Buckwheat may sound like a “wheat,” but it’s not. It is a flowering plant, related to sorrel and rhubarb. When the plant goes to seed, the superfood, heart-healthy seeds are milled into A dark and distinctive buckwheat flour. It’s delicious in baking and naturally gluten-free. When the weather is cool, we like to turn buckwheat flour into pancakes. They are delicious served with crisp bacon and smothered in our maple syrup.

Buckwheat Pancakes

Makes about 16 3- to 4-inch pancakesPrep: 10 to 15 minutesCook: 4 minutes per batch.

Ingredients:

1 cup The Old Mill Buckwheat Flour

1 teaspoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups buttermilk

1 large egg

1 tablespoon butter, melted

1/4 teaspoon vanilla Oil for greasing the Lodge cast iron griddle

Directions:

  1. Place the buckwheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Place the buttermilk in a 2-cup measuring cup and add the egg and melted butter. Stir to combine well. Pour the buttermilk mixture into the flour mixture, and stir with a fork until smooth. Set aside. 
  2. Oil a griddle or frying pan and place over medium-high heat. When a drop of water dances on the griddle, this means it is hot enough to cook pancakes. Spoon a 1/4-cup batter onto the griddle for each pancake, and cook until bubbles appear, then flip the pancake and cook on the other side. You will cook the pancakes about 2 minutes per side. Repeat with the remaining batter.

Old Mill Cherry Crumble

What’s a crumble? Sort of a crisp, but with bigger, crunchier, more crumbly pieces of oats and brown sugar topping. The cherries and sugar in this crumble cook down to sweet, delicious goodness.

When fresh cherries are not available, canned or frozen ones can easily be substituted. And, Anne Byrn suggests that to kick up the cherry flavor, even more, add a quarter cup of dried cherries. That’s a little trick that has carried over from some early settler’s of our area, for baking in when fresh ingredients were not available. Dried fruits and berries are full of intense flavor!

Makes 8 servings

Prep time: 20 minutes

Bake time: 38 to 42 minutes

4 cups pitted sour cherries (see Notes)

1/4 cup dried cherries, if desired (see Notes)

4 to 5 tablespoons granulated sugar

Crumble Topping:

3/4 cup The Old Mill Unbleached All-Purpose Flour

2 tablespoons The Old Mill Whole Wheat Flour

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter

1/2 cup The Old Mill Thick Rolled Oats

1/4 cup chopped pecans

Vanilla ice cream, for serving

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan.

2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.

3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.

4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.

5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.