I have posted a few recipes so far for different uses of soaked buckwheat either as flour or batter, but I have done so much with different recipes that I wanted to have it all in one place since I have introduced various forms to family, friends and social gatherings. Now I can just say “check it out on my blog” and they can find it on one page!
I have played with the shapes in many ways; using a perfect pancake pan, cast iron of different sizes and non-stick pans (which are my last choice for cooking in).
For soaked buckwheat batter:
For smaller “bready” things, such as tacos, English muffin type alternative or bagel alternative, pancake bread, burger buns or small flat bread, I like to use a pan that has 4 rounds and makes perfect pancakes, it makes 4 at a time.
For making larger “bready” things such as burrito or sandwich wraps, I like using a low rimmed 10 inch cast iron pan.
For soaked buckwheat flour “breads”:
Any pan works well, of course I prefer cast iron but when I need to make a large amount fast, I use an electric counter griddle. I only use the dry soaked buckwheat flour if I am doing a “quick bread” and I cook them same as pancakes.
Click on the picture to see a recipe for the “bread”. Here is the recipe for homemade soaked buckwheat flour
Be creative and try out different toppings/fillings. Below I have smoked turkey with raw cheddar cheese, grass-fed carne asada meat (cooked only with salt) with cilantro and onion with a squeeze of lime and salsa (that was added later). The other photos will take you to recipes.
A Nutritional Makeover 