Buckwheat pancakes with strawberry kuzu sauce– by Aveline Kushi
Buckwheat flour in pancakes, waffles, and muffins is rich-tasting, light in texture, and very easy to digest. I am very fond of 100 % buckwheat pancakes, but most people prefer them combined with whole wheat.
1 Cup buckwheat flour
1 Cup whole wheat pastry flour
2 Tbsp light sesame oil
1 Cup amasake
1/4 tsp sea salt
Spring or filtered water
Combine the dry ingredients. Add the oil, amasake, and sea salt. (Amasake that has aged a few days and turned slightly sour is best). Add enough water to create the desired consistency for pancakes. Mix very well with a spoon or a whisk. Cover the batter with cheesecloth and let sit in a warm place overnight so that it begins to ferment. This will help the pancakes to rise and become lighter. In the morning, oil a pancake griddle or skillet lightly with light sesame oil. When the griddle is hot, spoon a small amount of batter to form a round cake. fry one side until small air bubbles start to form on the top side of the pancake. turn the pancake over and fry the other side until golden brown. Be careful not to cook over too high a heat or the pancakes will burn. Keep the pancakes warm in a slow oven until ready to serve with strawberry kuzu sauce below.
Strawberry kuzu sauce
3 Cups strawberries
3 Cups spring or filtered water
Pinch of sea salt
3-4 tbsp kuzu
Wash and hull the strawberries and slice them in half. Put the strawberries in the water and bring to a boil. reduce the heat to medium-low. Add the salt, cover, and simmer for 5-10 minutes, or until the strawberries are soft. Dilute the kuzu in a little cold water and add it to the strawberries. Stir constantly to avoid lumping. Simmer until thick, 3-5 minutes. Spoon over pancakes and serve hot.
if the sauce is not sweet enough, a small amount of rice syrup or barley malt may be added. Other kinds of fresh fruit in season, such as apples, pears, cherries, peaches and blueberries, can be used instead of strawberries. Dried fruit may be used , too, but it must be soaked, chopped, and cooked longer than fresh fruit. this batter may also be used to make waffles.
-I did have to add some rice syrup to the sauce, the strawberries were not that sweet.
– I didn’t have any amasake so I used a rice/soy blend instead
– Yes I burned some, not that it stopped the kids from eating them 🙂