Buckwheat Buttermilk Pancakes Recipes

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:

• 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:

• Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
• Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
• Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
• Serve with maple syrup.

Steps:

• Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
• Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

Steps:

• Mix the wet and dry ingredients separately. Melt the butter. Add the wet and dry together, with most of the melted butter, and stir until just combined. Make apple topping (below.).
• Preheat a large skillet or saute' pan to medium-low. Add butter or use spray canola oil. I find I prefer to use spray, but that's just me! Using a 1/3 cup or ladle, scoop out the batter and pour onto your prepared pan. Let the batter move as it will - no reason to try and make it into a circle. Gravity and science is amazing! When bubbles appear around the inside and edges, it's most likely ready to flip. Use a sturdy spatula, large enough for the pancake, and flip. Don't you dare think of pressing it down with the spatula. Remove that thought, and pretend you didn't think it! Let it rise/brown, and then move to an oven-safe plate. Keep warm in an oven set to 200°F Continue until all batter is used. Makes 10-12.
• For the apple toppings:.
• Preheat a saute' pan to medium-high, and add in the butter - swirling it around the pan to cover. Toss the apples with cinnamon, and add to the heated pan. Saute' until tender - time will depend on the thickness. Mine took about 5 minutes or so. **A note: You can toss the apples with a little flour and lemon juice prior to sauteing, as this certainly creates a great texture and light sauce**.
• Crush pecans, if you like, and sprinkle on top of pancakes. Add apples, maple syrup and serve.

Steps:

• Combine first 4 ingredients in a medium bowl.
• Make a well in center of mixture.
• Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
• To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
• Turn over when tops are covered with bubbles and edges look firm.
• Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
• Recipe makes about 12 (4") pancakes.

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.

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.

Steps:

• Beat eggs.
• Add remaining ingredients in the order listed.
• Beat until smooth.
• Grease heated griddle.
• (Test by sprinkling griddle with a couple of drops of water. When bubbles skitter, the heat is just right.) Pour batter unto hot griddle.
• Spread out batter with the back of a large spoon.
• Turn pancakes as soon as they are puffed and full of bubbles.
• (Don't wait for bubbles to break as you would ployes) Cook other side until browned.