Basic Buckwheat Pancakes Recipes

Steps:

• In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.
• Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup.

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.

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.

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.

Steps:

• In a large bowl, stir together the flours, baking powder, and cinnamon until evenly blended.
• Add the vanilla, egg replacer, apple sauce, and water.
• Stir until"just mixed".
• Portion out about 3/4 to 1 cup of batter onto hot non-stick pan or lightly oiled frying pan and cover with a lid.
• Let sit on medium heat until the center starts to bubble and become sturdy.
• Flip pancake over and cook on other side until golden brown.
• Repeat process until all the batter is gone.

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.