by Paul Cormier, Salamanders of Kemptville

Welcome to the North Grenville Times Food Corner, where we will share recipes and ideas from our family traditions and cultures. Not just our family, but yours as well! The idea is for you to send in some of your favourite recipes and we will pick one to publish every week. At the end of the year, we will compile all of the recipes and make it available as an annual year-book. Vegetarian and gluten free recipes are welcome as are any and every kind of dish you have enjoyed over the years.

This week, I would like to introduce you to Grand-maman Cormier’s Crêpes de Sarrasin (Buckwheat Pancakes), a real treat for breakfast during the cold winter months. It’s a simple recipe and you can involve the kids or grandkids in mixing up a batch. It’s also gluten free, surprisingly, and has an earthy sweet and sour flavour.

Buckwheat Pancakes (Crêpes de Sarrasin)

1 ½ cup of buckwheat flour
2 cups of buttermilk
3 tablespoons brown sugar
A dash of salt
1 teaspoon baking soda
3 tablespoons of butter (salted or unsalted)
1 egg

Mixing Method
Whisk together all of the dry ingredients in a large bowl. Melt the butter and pour into the dry ingredients. Beat the egg with a fork and stir in half the buttermilk. Add the egg and buttermilk mixture to the dry ingredients and stir in. Gradually add the rest of the buttermilk as needed to form a thick batter. Do not over-mix. Lumps are fine. Let sit for 15 minutes to rest.

Cooking Method: Pre-heat a pan. Drop a dollop of butter into the pan. Ladle in the amount of batter to make the size of pancake you want. Cook for 2-3 minutes on one side, then flip when bubbles start to appear. Cook for another 2-3 minutes or until nicely browned

Traditionally, buckwheat pancakes are served with just butter or with molasses and they are delicious. However, if your taste is more refined, try maple syrup. They go well with farmer’s sausage.

If you have a recipe you would like to share, just send it along to me at: [email protected]. All are welcome!


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