RECIPE FOR BUCKWHEAT PANCAKES RECIPES
BUTTERMILK BUCKWHEAT PANCAKES RECIPE: HOW TO MAK…
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 pancakes.
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.
Nutrition Facts : Calories 195 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 667mg sodium, CarbohydrateContent 31g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic exchanges 2 starch
EASY FLUFFY BUCKWHEAT PANCAKES - INSPIRED TASTE
These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can make these with 100% buckwheat flour or use a 50% buckwheat to 50% all-purpose flour blend. The 50-50 blend will make fluffier, more tender pancakes. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below. We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 4 servings, 2 pancakes each
Number Of Ingredients 9
Steps:
- In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
- Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.
- Whisk the egg and vanilla into the milk.
- Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.
- Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
- When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.
Nutrition Facts : ServingSize 2 pancakes, Calories 312, FatContent 14.2g, SaturatedFatContent 7.9g, CholesterolContent 78.6mg, SodiumContent 583.2mg, CarbohydrateContent 40.5g, FiberContent 4.5g, SugarContent 8.4g, ProteinContent 10g
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See the tip to make your buckwheat pancakes vegan.
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Reviews 4.2
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