Ingredients
1 cup buckwheat groats
1 1/2 cups boiling water
1 cup spelt flour
1/2 cup unsweetened shredded coconut
2 teaspoons baking powder
1 cup soy milk
1 egg
2 tablespoons oil
2 tablespoons honey (optional)
cooking spray
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Half-sphere cast iron for Thai coconut-rice pancakes
Round rings for perfectly shaped fried eggs and small pancakes
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Rotating stand for smooth cake frosting and decorating
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Place buckwheat groats in a bowl. Pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. Retain water if it doesn't all absorb. Heat a skillet over medium heat. Whisk flour, coconut, and baking powder together in a separate bowl. Beat milk, egg, oil, and honey together in a third bowl. Stir buckwheat groats mixture and flour mixture into milk mixture until just combined. Spray skillet with cooking spray. Pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 more minutes. Repeat with remaining batter.