Ingredients and Materials:
1-2 cups raw buckwheat groats
Dechlorinated water: Spring water or Distilled
Non-iodized salt (Sea Salt) 2/3 tsp per cup of buckwheat (So if you fermented one cup of buckwheat you add 2/3 tsp of sea salt)
Food processor or blender
- Cover buckwheat with a large amount of dechlorinated water in a glass or ceramic bowl and soak for 24 hours in a warm place. Raw buckwheat is astringent due to water-soluble tannins. Soaking in a large volume of water and giving it a stir every few hours through the day will minimize this. The soaking water will also get slimy. This is normal
- Pour off the soaking water and rinse the buckwheat thoroughly to get rid of the slime and residual tannins.
- Blend buckwheat, salt and dechlorinated water in a food processor or blender. Add enough water so that it reaches the consistency of pancake batter. The smoother you get the batter, the better the final product will be.
- Refrigerate batter, will keep for about 5 days, or make pancakes now.
- If you fermented one cup of buckwheat add 2 eggs to the batter, if you fermented 2 cups add 4 eggs. Mix well.
Stirring the Buckwheat makes the water look like this! This is Good!
For blueberry pancakes it's simple... Just fold in some fresh blueberries into the finished batter!