BUCKWHEAT BACON PANCAKES
Make and share this Buckwheat Bacon Pancakes recipe from Food.com.
Provided by CoffeeMom
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir together flours, sugar, baking powder, baking soda, and salt.
- Add egg, buttermilk, and 2 tablespoons oil and stir just until blended.
- Stir in bacon.
- Heat a griddle or large heavy skillet over moderate heat until hot, then lightly brush with remaining 1/2 tablespoon oil.
- Use @ 1/4 cup batter per pancake, pour batter onto griddle and cook, turning over once, until golden.
Nutrition Facts : Calories 280.5, Fat 13, SaturatedFat 2.7, Cholesterol 70.1, Sodium 893.1, Carbohydrate 28.1, Fiber 1.9, Sugar 5.2, Protein 13.5
BUCKWHEAT BACON PANCAKES
Time 25m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Stir together flours, sugar, baking powder, baking soda, and salt. Add egg, buttermilk, and 2 tablespoons oil and stir just until blended. Stir in bacon.
- Heat a griddle or large heavy skillet over moderate heat until hot, then lightly brush with remaining 1/2 tablespoon oil. Working in batches and using a scant 1/4 cup per pancake, pour batter onto griddle and cook, turning over once, until golden, about 4 minutes total per batch. Keep warm, covered, in oven.
GERMAN BUCKWHEAT PANCAKES
German pancakes are quite different from American pancakes. While I usually prefer the American ones, I love these crispy buckwheat pancakes which this part of Germany is famous for. As they used to be power food for country workers, they are not exactly diet-friendly ;-) But sometimes it's worth the sin. Traditionally they are served hot with applebutter, golden syrup and pumpernickel. My hubby loves it with green salad, fried onions and red currant jelly. I'm not sure about the servings you get with this recipe because I use to just throw together the ingredients by guess. Maybe the amount of dough will make more than five pancakes, so you should have some more sliced bacon on hand... Preparation time includes resting time.
Provided by Mia in Germany
Categories Breakfast
Time 1h35m
Yield 5 pancakes, 5 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cold coffee, water, buckwheat flour, salt and eggs.
- Let rest one hour.
- In a medium skillet fry two slices of the bacon until crisp, then spoon one large scoop of the dough onto the bacon.
- Fry until edges start getting crisp, then flip and fry the other side.
- Proceed this way with remaining bacon and dough.
- Attention: To get really crisp pancakes, you need quite a lot of oil for frying. Using a non stick skillet, you can cut down the fat but won't get very crisp cakes.
- Serve hot with applebutter, golden syrup and pumpernickel.
Nutrition Facts : Calories 405.5, Fat 24, SaturatedFat 7.8, Cholesterol 115.4, Sodium 644.7, Carbohydrate 35.9, Fiber 5, Sugar 1.4, Protein 14.1
BANANA BUCKWHEAT PANCAKES
Hearty, healthy buckwheat pancakes to start your day off right. Serve with only the finest dark maple syrup.
Provided by Robert Riggs
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl until well combined. Clear a hole out in the middle and pour in milk, egg, melted butter, and vanilla. Stir until well combined but do not overmix. Stir banana slices into the pancake mix; set aside for 5 minutes.
- Lightly oil a griddle with vegetable oil and heat to 325 to 350 degrees F (165 to 175 degrees C). Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Drop some chopped walnuts on top.
- Flip the pancakes over and if you added walnuts, lightly press down with a spatula to drive the nuts in. Cook until browned, 3 to 4 minutes, then flip back over to the original side for just 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 56.7 g, Cholesterol 47.3 mg, Fat 21.6 g, Fiber 7.3 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 872.4 mg, Sugar 18.5 g
BEST BUCKWHEAT PANCAKES
These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.
Provided by jessica
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the buttermilk, egg, and melted butter.
- In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
- Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g
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