I tried several different recipes this week. Some were hits, and some were misses! I tried a recipe for buckwheat flour pancakes. Most buckwheat pancake recipes I have seen use a mixture of buckwheat and wheat flours, but this was all buckwheat. Have you seen buckwheat flour before? When it was in the soaking stage it looked like refried black beans. Buckwheat has a very strong flavor, somewhat "earthy" I guess you could say. It was way too strong for us. I even tried adding syrup and vanilla to the batter, but this was definitely not for us.
I also made a homemade syrup to stretch our real maple syrup, using this recipe here. I adjusted the recipe a little- I only used 1 cup of (turbinado) sugar to 1 cup of water, plus 1/4 cup of honey, and a tablespoon of maple extract. I ended up with about 1 1/2 cups of a nice syrup that I mixed with a slightly larger amount of maple syrup. 100% pure maple syrup is still the better choice health wise, but this is a budget-friendlier compromise.
soaked oatmeal cookie recipe, here they are before going in the oven:
no-bake granola bars.
I have more recipes to share with you this week. Next I'll share my birthday cake: a "soaked" carrot yeast cake adventure!
This post is a part of Tuesday Twister at GNOWFGLINS.