DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES
I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.
Provided by Martha Rose Shulman
Categories breakfast, brunch, vegetables, main course
Time 1h
Yield serving 4 to 6
Number Of Ingredients 13
Steps:
- Preheat a griddle.
- Sift together flours, baking powder, baking soda and salt.
- In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
- Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
- In a separate bowl toss blueberries with 1/2 teaspoon flour.
- If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams
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
JANETTE'S BUCKWHEAT BLUEBERRY BEER PANCAKES WITH BLUEBERRY SYRUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the syrup: Combine the blueberries, jam, brandy and maple syrup in a small saucepan. Place over medium heat and cook, stirring occasionally, until blueberries start to pop, about 10 minutes. Remove from heat and stir in lemon juice. Keep warm.
- To make the pancakes: In a mixing bowl, whisk the beer, egg white, honey, and vanilla. Stir in the pancake mix and blueberries.
- Heat a nonstick griddle or skillet over medium heat. Lightly spray the skillet with nonstick cooking spray. Working in batches, pour in about 1/4 cup of batter for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Serve immediately, with the syrup.
Nutrition Facts : Calories 375 calorie, Fat 1 grams, Carbohydrate 83 grams, Fiber 6 grams
BLUEBERRY BUCKWHEAT PANCAKES
Make and share this Blueberry Buckwheat Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a big bowl, whisk the flours, baking powder, baking soda, and salt together.
- In another bowl, beat the buttermilk, nonfat milk, honey, eggs, and oil together.
- Stir the liquid mixture into the dry ingredients, mixing just to combine.
- Stir in 1 cup berries.
- Preheat a large nonstick skillet or griddle over medium heat.
- Ladle the batter onto the skillet with a ¼ cup measure.
- Turn pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes.
- Cook the other side until golden brown, about 1 ½ minutes.
- Serve topped with more blueberries and maple syrup.
Nutrition Facts : Calories 454.1, Fat 11.5, SaturatedFat 1.9, Cholesterol 109.1, Sodium 570.2, Carbohydrate 79.8, Fiber 6.8, Sugar 41.6, Protein 13.2
BLUEBERRY BUCKWHEAT PANCAKES
Categories Milk/Cream Food Processor Egg Breakfast Brunch Vegetarian Kid-Friendly Blueberry Pan-Fry Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about twenty-four 3-inch pancakes
Number Of Ingredients 11
Steps:
- In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
- Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.
OAT AND BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE (VEGAN)
If you're like me and dislike fluffy white pancakes, then these are for you. They are very hearty and filling, plus they reheat really well in a toaster oven. I rarely make the blueberry sauce but it is delicious with the pancakes. This recipe came from The Complete Vegan Cookbook.
Provided by PDX Meems
Categories Breakfast
Time 1h
Yield 12 4-inch pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium-low heat, combine the blueberries, 2 tablespoons of the maple syrup, the orange juice concentrate, and the allspice. Cover the pan and cook for 10 minutes, then turn off the heat and allow the pan to stand while you cook the pancakes.
- Meanwhile, place the rolled oats in a blender and grind to a coarse meal consistency. Transfer to a large bowl, using a rubber spatula to remove the ground oats from the blender. Add the flours, baking powder, and salt to the ground oats, stirring to combine well. Set aside.
- Place the flaxseeds in the blender and grind them to a powder, then add 1/3 cup water and blend for 30 seconds. Add 2 tablespoons of the canola oil, the remaining 2 tablespoons of maple syrup, the soymilk, and vanilla, and puree. Add this wet mixture to the flour mixture and stir well, so that all the flour is saturated with liquid.
- Heat a heavy griddle or cast-iron skillet over medium heat. Rub the griddle with about 1/4 teaspoon of oil. Pour the batter onto the griddle in 1/4-cup amounts. Cook for about 2 minutes, until the liquidy top of the pancake is strippled with air holes, then use a metal spatula to quickly turn the pancake over. Cook a minute or two longer, until the pancake is cooked through. (If in doubt, you can cut a small slit in the pancake with the edge of the spatula and take a look at the inside; it should look spongy, not liquidy.).
- Serve the pancakes as they come off the griddle or transfer them to a plate in a warm oven while you cook the rest. Just before serving, transfer the blueberry mixture to the blender and puree, then pour into a small pitcher or gravy boat. Serve the pancakes hot, passing the blueberry sauce. (Or you can freeze the pancakes and reheat them in the toaster oven on lazy mornings!).
Nutrition Facts : Calories 384.9, Fat 10.4, SaturatedFat 1, Sodium 324.4, Carbohydrate 67.3, Fiber 10, Sugar 23.4, Protein 11.3
More about "blueberry buckwheat pancakes recipes"
BLUEBERRY BUCKWHEAT PANCAKES - THE LEMON BOWL®
From thelemonbowl.com
4.5/5 (2)Total Time 25 minsCategory BreakfastCalories 399 per serving
- In a medium bowl, whisk together pancake mix, milk, eggs, oil and cinnamon until smooth. If the batter seems too thick, add a little more milk.
- Fold in blueberries then pour batter on hot griddle, 1/2 cup at a time. Cook until pancakes are golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second side. Serve with maple syrup if you wish.
BLUEBERRY BUCKWHEAT PANCAKES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Category Main-DishCalories 435 per serving
BLUEBERRY BUCKWHEAT PANCAKES RECIPE | WILLIAMS …
From blog.williams-sonoma.com
BLUEBERRY BUCKWHEAT PANCAKES • FOOD FOLKS AND FUN
From foodfolksandfun.net
BLUEBERRY BUCKWHEAT PANCAKES RECIPE - RECIPELAND.COM
From recipeland.com
BUCKWHEAT PANCAKES {WITH BLUEBERRIES} - MEANINGFUL EATS
From meaningfuleats.com
BUCKWHEAT BLUEBERRY PANCAKES – MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
RECIPE FOR BLUEBERRY BUCKWHEAT PANCAKES - TWO PEAS …
From twopeasandtheirpod.com
BANANA & BLUEBERRY BUCKWHEAT PANCAKES - SWOON FOOD
From swoonfood.com
10 BEST BUCKWHEAT PANCAKES HEALTHY RECIPES | YUMMLY
From yummly.com
BLUEBERRY BUCKWHEAT PANCAKES RECIPE - MASHED.COM
From mashed.com
5/5 (41)Calories 159 per servingCategory Breakfast, Brunch
WHOLE WHEAT BLUEBERRY PANCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RECIPE FOR BLUEBERRY PANCAKES BEST RECIPES
From findrecipes.info
BLUEBERRY BANANA BUCKWHEAT PANCAKES - THE HARVEST KITCHEN
From theharvestkitchen.com
BLUEBERRY BANANA BUCKWHEAT PANCAKES - THE HEALTHY SWEET POTATO
From thehealthysweetpotato.com
BLUEBERRY BUCKWHEAT PANCAKES - SHUTTERBEAN
From shutterbean.com
BLUEBERRY BUCKWHEAT PANCAKES – LIGHTING THE PILOT
From lightingthepilot.com
FERMENTED BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE
From jasminehemsley.com
BLUEBERRY BUCKWHEAT PANCAKES RECIPE -SUNSET MAGAZINE
From sunset.com
BLUEBERRY BUCKWHEAT PANCAKES - ROSANNA'S KITCHEN
From rosannaskitchen.com
BLUEBERRY BUCKWHEAT PANCAKES | MIDWEST LIVING
From midwestliving.com
EASY FLUFFY BUCKWHEAT PANCAKES - INSPIRED TASTE
From inspiredtaste.net
BUCKWHEAT PANCAKES RECIPE - MOMMYPOTAMUS
From mommypotamus.com
BLUEBERRY-BUCKWHEAT PANCAKES - BON APPETIT RECIPE
From bakerrecipes.com
BLUEBERRY BUCKWHEAT PANCAKES | A HINT OF HONEY
From ahintofhoney.com
BLUEBERRY BUCKWHEAT PANCAKES COMPOTE - RECIPES
From noahstrength.com
GLUTEN-FREE BUCKWHEAT PANCAKES WITH BLUEBERRIES - BROMA BAKERY
From bromabakery.com
BLUEBERRY BUCKWHEAT PANCAKES : PLANTS-RULE
From plants-rule.com
BUCKWHEAT PANCAKE RECIPES | ALLRECIPES
From allrecipes.com
BLUEBERRY-BUCKWHEAT BUTTERMILK PANCAKES | NOURISHING MEALS®
From nourishingmeals.com
BLUEBERRY BUCKWHEAT PANCAKE MIX RECIPE - DONNAHUP.COM
From donnahup.com
BLUEBERRY BUCKWHEAT PANCAKES WITH MAPLE SYRUP - THE MAINE MAG
From themainemag.com
ELISE BAUER'S BLUEBERRY BUCKWHEAT PANCAKES - THE WEDNESDAY CHEF
From thewednesdaychef.com
VEGAN & GLUTEN-FREE VANILLA BLUEBERRY BUCKWHEAT PANCAKES
From ohsheglows.com
BLUEBERRY BUCKWHEAT PANCAKES RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
GLUTEN-FREE BLUEBERRY BUCKWHEAT PANCAKES | HEALTHYGFFAMILY.COM
From healthygffamily.com
HEALTHY BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE
From nourishyourglow.com
BUCKWHEAT BLUEBERRY SKILLET PANCAKE | TASTE
From tastecooking.com
You'll also love