Buckwheat Pancakes

Name: Buckwheat Pancakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 serving Vegetable oil for coating the pan; 100 grams 3/4 cup or 3.5 oz) buckwheat flour; 100 grams 3/4 cup or 3.5 oz) all-purpose flour (can sub with buckwheat flour for a 100% gluten-free buckwheat pancake if you wish); 3 Tbsps sugar; 1 teaspoons salt; 1 teaspoon baking soda; 3 Tbsps unsalted butter, melted; 1 egg (optional); 475 milliliters cups buttermilk

Buckwheat Pancakes is a breakfast that serves 2. One portion of this dish contains approximately 21g of protein, 37g of fat, and a total of 776 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up buttermilk, buckwheat flour, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Buckwheat Pancakes, Buckwheat Pancakes, and Zucchini Buckwheat Pancakes.

Instructions

Pre-heat skillet:

Equipment you will use

Frying Pan

Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.

Equipment you will use

Frying Pan

Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl.

Ingredients you will need

Baking Soda

Sugar

Salt

Equipment you will use

Whisk

Bowl

Pour the melted butter over the dry ingredients and start stirring.

Ingredients you will need

Butter

Beat the egg with a fork and stir it into half of the buttermilk.

Ingredients you will need

Buttermilk

Egg

Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour).

Ingredients you will need

Buttermilk

All Purpose Flour

Egg

Stir only until everything is combined. Do not over-mix! A few lumps are fine.

Ladle batter onto hot pan: Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat.

Ingredients you will need

Vegetable Oil

Spread

Equipment you will use

Paper Towels

Frying Pan

Ladle

Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side.

Equipment you will use

Ladle

Flip pancakes over to other side: Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

finished pancakes warm: Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more.

Equipment you will use

Oven