Tasty Buckwheat Pancakes Recipe

There's something about buckwheat pancakes that hearkens to an earlier time-- pioneer days, log cabins, pot belly stoves, and all that. Perhaps it's due to the fact that buckwheat utilized to be a lot more popular a century earlier (according to Wikipedia, 20x the acreage cultivated in 1918 than today).

In spite of the name, there is no "wheat" in buckwheat. It's not even a grain or turf. Yet in lots of ways it behaves like wheat, and its flour produces incredibly, suddenly, fluffy pancakes, with a rich, warm, earthy taste.

Nice Breakfast with Asparagus Artichoke Casserole

Breakfast Recipe : Apple Walnut Gorgonzola Rustic Tart

Delicious Pancakes with Blueberry Buttermilk

We experimented a fair bit with this recipe, including an egg, excluding an egg, all buckwheat flour (naturally gluten-free), or half buckwheat, half all-purpose flour, and you understand exactly what? It's all great.

My preferred mix includes an egg and utilizes half white flour and half buckwheat flour. But the combinations without the egg or with all buckwheat flour were also fluffy, flavorful, and eat-way-too-many-able.

Buckwheat has absolutely no gluten in it, so if you are at all gluten-sensitive, you shouldn't have a problem with buckwheat (simply use all buckwheat flour instead of the mix in the following recipe.) Griddle's on!

Buckwheat Pancakes Recipe

The egg is optional, we've made the pancakes both methods, with egg and without. With egg results in just a bit more structure to the pancake. To make gluten-free buckwheat pancakes, replace the all-purpose flour with buckwheat flour.

Don't have buttermilk? You can replace using 2 Tablespoons of white vinegar stirred into adequate routine milk making 2 cups. (After you stir in the vinegar, let the mix sit for 5 minutes.) Or you can mix together 1 1/2 cups of plain yogurt and 1/2 cup of milk.

Ingredients

• Vegetable oil for coating the pan
• 3/4 cup (100g or 3.5 oz) buckwheat flour
• 3/4 cup (100g or 3.5 oz) all-purpose flour (can sub with buckwheat flour for a 100% gluten-free buckwheat pancake if you want).
• 3 Tbsp sugar.
• 1/2 teaspoon salt.
• 1 teaspoon baking soda.
• 3 Tbsp unsalted butter, melted.
• 1 egg (optional).
• 2 cups (475 ml) buttermilk.

Method

Pre-heat skillet: Heat a well-seasoned frying pan, cast iron skillet, or stick-free pan on medium heat. The pan or frying pan should be ready for the batter as quickly as it is blended.

Make pancake batter: Whisk together the dry components-- the flours, sugar, salt, baking soda-- in a huge bowl.

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

Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mix to the dry components, then gradually add in the remainder of the buttermilk as had to get to the ideal consistency for your batter (you may not need all the buttermilk, depending upon exactly what type of buttermilk you are using and the brand name of flour).

Stir just 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 proclaim with a paper towel to coat.

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

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

Keep completed 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. Spread out more oil on the pan as needed in between batches of pancakes.

Serve with butter and maple syrup.

Tweet