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
BUCKWHEAT PANCAKES
I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
- Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
- Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 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
HEARTY BUCKWHEAT PANCAKES
Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.
Provided by inspirepassion
Categories Ingredients Whole Grain Recipes Buckwheat Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Combine buckwheat flour, pastry flour, sugar, baking powder, baking soda, and salt in a bowl; mix well.
- Beat buttermilk, melted butter, and egg yolks together in a separate bowl. Stir in dry ingredients until combined.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into the batter, until just blended.
- Heat a lightly greased griddle or frying pan over medium heat. Working in batches, pour or ladle 1/4 cup batter onto the heated surface for each pancake. Cook until golden brown, 3 to 5 minutes per side.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.7 g, Cholesterol 42.8 mg, Fat 5.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 461.7 mg, Sugar 4.4 g
APPLE-BUCKWHEAT PANCAKES
Sweet apples make a delicious foil for earthy buckwheat flour in these hearty fall-friendly flapjacks.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
- Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
- Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook, adding apple slices to each pancake as bubbles form, until edges have set and undersides are golden-brown, 2 to 3 minutes. Sprinkle with sugar, then flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve with Greek yogurt and maple syrup.
UNCLE BILL'S BEST BUCKWHEAT PANCAKES
This is a Russian recipe that has been in the family for many years and has been a good change from the regular pancakes.
Provided by William Uncle Bill
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter.
- In another bowl, mix together, all-purpose 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 on medium-high heat.
- In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt. Use as required to rub the griddle or frying pan before frying each batch of pancakes.
- Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes.
- Fry until bubbles form on the top of the pancakes, about 3 minutes.
- Flip them over and cook for another 3 minutes or until done.
- Continue to fry pancakes with the remainng batter.
- Serve with melted butter and syrup or your favorite jams.
Nutrition Facts : Calories 498.6, Fat 28, SaturatedFat 14.1, Cholesterol 148.7, Sodium 1546.6, Carbohydrate 51.4, Fiber 2.8, Sugar 19.2, Protein 12.5
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