BUTTERMILK BUCKWHEAT PANCAKES
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
Time 25m
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, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
GLUTEN-FREE BUTTERMILK PANCAKES
Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
- Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve hot or wait until completely cooled before freezing.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.8 g, Cholesterol 38.2 mg, Fat 4.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 128.3 mg, Sugar 4.1 g
BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)
I'm posting this mainly for those of you on Zaar who can't eat gluten...but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty's June/July 2005 issue.
Provided by A Messy Cook
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in large bowl.
- Whisk remaining ingredients together; stir into dry mixture just until moistened.
- Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
- Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Nutrition Facts : Calories 195.9, Fat 5.6, SaturatedFat 2.8, Cholesterol 56.6, Sodium 651.6, Carbohydrate 31.4, Fiber 3.1, Sugar 10.5, Protein 7.4
GLUTEN FREE BUTTERMILK BUCKWHEAT PANCAKES
These are some tasty pancakes! Buckwheat is NOT wheat, it's not even related to it and is fine for celiacs or others who are sensitive to wheat gluten. So enjoy! The gluten free flour can be my recipe for gluten free flour; http://www.recipezaar.com/110497 Or just use your favorite blend of rice flours, corn starch, tapioca flour or whatever works for you. These are great with fresh blueberries sprinkled on each cake once the first side has started cooking.
Provided by Catfish Charlie
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sift together dry ingredients.
- In a mixer, cream together brown sugar, butter, shortening.
- Add eggs one at a time making sure they are incorporated fully.
- Whip in canola oil, vanilla.
- Add dry ingredients in parts alternating with buttermilk.
- Mix fully scraping down sides and bottom of bowl as needed. If necessary, add a little milk to get the consistency of cake batter.
- Ladle 1/2 cup onto a griddle or skillet over low heat (grease with butter if needed), gently wiggle the griddle or skillet to level the batter out to desired roundness.
- Cook until bubbles form and stay on the top, then flip.
- Cook until done.
Nutrition Facts : Calories 616.2, Fat 36.5, SaturatedFat 11.5, Cholesterol 141.2, Sodium 1018.5, Carbohydrate 65.7, Fiber 3.6, Sugar 42.3, Protein 11.2
GLUTEN-FREE BUTTERMILK PANCAKES
Brown-rice flour and potato starch are a great investment if you plan on baking gluten-free for the long haul. Xantham gum helps these buttermilk pancakes hold their structure in the absence of gluten.
Provided by Riley Wofford
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 50m
Yield Makes about fifteen 5-inch pancakes; Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, potato starch, sugar, baking powder, baking soda, salt, and xantham gum, if using, until well combined. In a small saucepan, gently heat buttermilk over low until warm to the touch. Transfer to a large liquid-measuring cup; whisk in eggs and melted butter. Make a well in center of flour mixture; stir in buttermilk mixture until lumpy and just combined (do not overmix). Let stand 10 minutes.
- Meanwhile, preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick skillet over medium; lightly brush with oil.
- Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden brown, about 4 minutes. Flip and continue cooking until other sides are golden brown, 2 to 3 minutes more. Transfer to prepared sheet in oven to keep warm while you cook remaining pancakes. Serve with room-temperature butter and a drizzle of maple syrup.
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