It’s what’s for lunch.

Somebody on here recommended this and so I tried it. It’s really good, I’ll buy again.





My granddaughter and I were out fishing a local river this morning and she out fished me. That doesn’t happen very often.

When we returned, we had her favorite breakfast/lunch/dinner, pancakes. LOL

She whips up the mix and I cook them on the griddle.

We use Buckwheat flour in our scrapple.

I worked for six years in a flour and feed mill, loved buckwheat cakes.
Can't find buckwheat flour even close ro what we made.

So do I hippie. Buckwheat flour, roasted cornmeal, coriander, pepper and salt are really the only ingredients I use in my venison scrapple, except for the meat of course.

We usually make buckwheat pancakes with the leftover buckwheat from scrapple making. In my experience, straight up buckwheat flour is very heavy and sticky. We started mixing it with 50% regular wheat flour and that seemed to do the trick.

This Old Mills stuff has three different flours in it, buckwheat, wheat and rye flour. It’s pretty good, but it’s really pricey.

I wish I knew who recommended it to me, a big thank you to them.

I get mine from a local Amish dry goods store cotton.

My favorite, buckwheat pancakes.

I don't know about buckwheat pancakes, made them once and they tasted exactly how I imagined dirt tastes like, lol

Not sure what happened, cause I can eat pretty much anything...

I'm glad the ones we make don't taste like dirt! LOL

The self-rising buckwheat flour has wheat flour in it and we made a plain flour was pure buckwheat.
Late summer early fall people would drive us nuts over the buckwheat flour.

Not a fan ! Make mine Krusteze blueberry.

Sounds like the same as ours.
We use 3 parts cornmeal, 2 parts buckwheat flour and 1 part reg flour.

How is Buckwheat flour for carbs?
I love pancakes,whowever I rarely eat them because of the carbs.

Buckwheat flour has as many or more carbs than wheat flour.

I like pancakes too but try to avoid them because of the high carbs. That's tough to do though since they're my granddaughter's favorite breakfast. It's been "our" thing since she's been about four years old (15 now). She makes the mix and I cook them on the griddle. She try's different mixes and sometimes makes them from scratch.

I limit it to no more than once a week.

Buckwheat is high in carbs but they are considered high quality carbs, breaking down much slower and having a lot more fiber than many grain products and quite a bit lower sugar or glycemic index. Probably the Jam and maple syrup I put on them that makes them a poorer choice health wise.

Bryce

Lug, that's the only flour we use. Hands down best flapjacks. They make different kinds, I think a buttermilk too . Ate em at hunting camp almost every morning when Dad was around. My wife can fry a good pancake. Yours look good .

Buckwheat hulls, good fiber and trap covering.

Where do you get yours and what do you pay for a two pound bag if you don't mind me asking?

I was reading some of New Hope Mills' other mixes listed on the bag to my granddaughter, I thought she'd like to try the Sweet Potato Pancake mix but she wrinkled up her nose at that. LOL

We both agreed that the Buckwheat mix was far superior to the Hungry Jack mix we make when we're in a hurry. Maybe not as good as some of the "from scratch" mixes she comes up with.

We get many different types from a mill in Red Wing MN, we order by the box full. Buckwheat is my favorite and it is whole grain awesome, almond pecan and raspberry, are my wifes favorites, the nut are great also. Sturdi Wheat Red Wing MN, free shipping on orders or $75.00.

Lug, my wife said it’s around $10. We get it locally when we grocery shop.