Buckwheat Pancakes & Syrup

Who knew that the ingredients for a delicious breakfast could be found in a hardware store? Having just moved in to my new place, I visited Hepler’s Hardware to run a few errands. After ringing up my order, I noticed the display of locally-made flours, mixes, honey, and maple syrup, so I got back into line with my arms full of new things to try. The cashier shared that the buckwheat flour is milled in the back of the store! You can’t get any more local than that! She also shared that when the maple syrup arrived a few days before, it was still warm.

If you haven’t cooked with buckwheat before, it can be a little dry compared to baking flour, so I recommend using a lot of butter in the pan and adding more between batches to ensure that the mix has enough moisture. (Thanks to S.O. for this tip!) My first bite was not what I was expecting: the flavors were earthy and a little bit sour. After a few bites, I adjusted to the more complex flavors and realized that I really liked them. My pancakes paired well with the Jimberg Maple Syrup, also purchased at Hepler’s, which had smooth, sweet maple flavors. The syrup will definitely be a staple in my fridge. This mix is special in that only water and egg needs to be added, so it is great to have in the pantry when you are craving pancakes but don’t have all of the traditional ingredients. If you haven’t tried buckwheat before, get ready for a totally different flavor profile that can put a new spin on your morning comfort food game.