Family History

Sunday, February 12, 2012

Buckwheat Breakfast Crumbles: Slovenian Fusion


It was Tuesday morning, time for breakfast, when I had a sudden brainstorm. There was half a bag of buckwheat flour in the cupboard, left over from last Tuesday's near-disaster with the žganci.  Why not whip up a batch of šmoren, substituting buckwheat flour for wheat?

I used soy milk, standard fare at our house, because that's all I had.  But it was a good match for the buckwheat, which turns out to be a particularly healthy food: high in protein, not technically a grain, and gluten free. Oil instead of butter was also an easy choice.

And there it was: Slovenian health food. Gluten-free, dairy-free, and vegetarian. A marriage of sweet šmoren and tangy žganci.  I had finally produced those little crumbles that had eluded me last week!

My new dish even tasted good, with the earthy, slightly sharp taste of buckwheat pancakes.  I topped it with a sprinkle of  brown sugar and served it with a side of organic Italian marmalade, blueberries, and nonfat Greek yogurt.

2 eggs

6 T. soy milk
2 T. buckwheat flour

2 t. brown sugar

dash of salt (optional)

oil for pan

Mix all the ingredients together until you have a smooth crepe-like batter. Heat a frying pan with a thin film of oil. Pour in the batter. Leave it alone until the mixture starts to brown on the bottom. Then follow the usual procedure for šmoren. Take a spatula and begin to scrape, turn, and chop the mixture until you have a pan of nicely browned little crumbles.   Serves 2.


4 comments:

  1. I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Thanks for linking up at our Gluten Free Fridays recipe party! See you next Friday! Cindy from vegetarianmamma.com

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  2. Thanks, Cindy, for including me! So glad to have found your lovely site!

    Blair

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  3. Smoren! We grew up eating "shmullen", which seemed to be scrambled pancake mix that was eaten with syrup or dipped into milky sweetened coffee (coffee-flavored hot milk really, we were little kids!). I am very excited about this buckwheat version- a much healthier incarnation of an old, and now forbidden-in-the-interest-of-health, favorite. Yeah! Thank you! : ) Lauren

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  4. How nice to hear from you Lauren! You were exposed to more than I was as a kid, obviously. Hope you like the buckwheat version!

    Blair

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