The Buckwheat Pancake
Since we began nearly five decades ago, we have used buckwheat flour. You will find a buckwheat pancake under your Scotch Fillet Steak, Breast of Chicken and Eggs Benedict or impregnated with blueberries in the Blueberry Pancake. It is also a lovely option for the Pancake Stacks.
Contrary to its name, buckwheat is not a wheat. The plant is more bush-like than the tall slender stalks of most grains, and is known for its hardiness and ability to thrive in very poor conditions. The buckwheat flour we use is mixed with wheat flour as it needs gluten to hold it together.
The name buckwheat evolved because the nut or fruit of the plant is three-sided in form, with sharp angles, resembling the triangular beechnut. The name of the plant comes from the Dutch boekweit, meaning “beech-wheat”.
Buckwheat is known as the “meat of the fields” and the most appealing quality of buckwheat, outside of its many uses in cooking, is its high nutritional value. It is the best-known source of high-quality, easily digestible protein in the entire plant kingdom as it contains all of the eight essential amino acids that the body cannot produce. This superior plant is also a great source for minerals, Vitamin B, potassium, phosphorous and dietary fibre. It is cholesterol free and virtually fat free.