Originally Posted by Livingston
Just so I understand, if buckwheat doesn't produce very much gluten, I assume that addition of an egg (if needed) is to give at least some bubble holding power to the recipe(?)
Thanks so much.
no, i don't think that that's exactly it. the egg will make it less delicate or "tear-able". to keep more of the bubbles in, you just need a thicker batter. of course, the lower the milk ratio, the dryer the cakes will be, which is fine if you like soaking up the syrup.
i don't know if you've ever had yeast-risen pancakes before, (for example, sourdough buckwheat), but a higher ratio of eggs will give you a texture more like that.
by the way, my usual recipe goes like this:
2 big, heaping, handfulls of flour
1 palmfull of baking powder
1 good 4-finger pinch of salt
1 clenched fistfull of sugar
sift 3 times
emulsify 1 egg and approximately equal amount of oil or melted butter. add (and i'm guessing here) somewhere around 3/4 milk.
mix the 2 mixtures and add a little more milk until it's the "right" consistency.
however, 2 or 3 weeks ago, i used my daughter's recipe, which went something like this:
1 1/2 cup flour
2 or 3 tablespoons sugar
1 tablespoon baking powder (i used a heaping T)
1 teaspoon salt (which i decreased a tad)
3 tablespoons oil
1 cup of milk
when i mixed the wet and dry ingredients, i didn't add all the liquid at once. as a matter of fact, i refrained from adding about a couple of ounces or so.
this will give you an idea of what i consider the "right" consistency.