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
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
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
BUCKWHEAT PANCAKES
Make and share this Buckwheat Pancakes recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the egg whites, canola oil and milk.
- In another bowl, combine the flours, baking powder and sugar.
- Add the egg white mixture and the sparkling water and stir until slightly moistened.
- Place a nonstick frying pan or griddle over medium heat.
- When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan.
- Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
- Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer.
- Repeat with the remaining pancake batter.
- Transfer the pancakes to individual plates.
- Top each with 1/2 cup sliced strawberries and serve immediately.
Nutrition Facts : Calories 137, Fat 3, SaturatedFat 0.3, Cholesterol 0.4, Sodium 210.4, Carbohydrate 24.3, Fiber 2.7, Sugar 7, Protein 4.7
BUCKWHEAT PANCAKES - BOGHVEDE-PANDEKAGER(DENMARK)
Make and share this Buckwheat Pancakes - Boghvede-Pandekager(Denmark) recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 18 4 inch pancakes
Number Of Ingredients 12
Steps:
- Brush a griddle or cast iron frying pan with oil and heat until sizzling hot. A bead of water should dance around when it hits the griddle.
- Sift the flour(buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork.
- Stir in milk, beaten eggs, butter, and vanilla; mix briefly.
- Pour a circle of the pancake batter onto the hot griddle. Buckwheat pancakes take a little longer to cook than other pancakes. Wait until tiny bubbles appear all over the surface before turning them using a wide spatula.
- Pancake batter sometimes thickens the longer it sits. You may need to adjust the batter consistency by adding a little extra milk if too thick; if the batter is too thin, add a few tablespoons of flour at a time until the batter is of pouring consistency.
Nutrition Facts : Calories 85.9, Fat 2.9, SaturatedFat 1.5, Cholesterol 26.9, Sodium 195.2, Carbohydrate 12.5, Fiber 1, Sugar 1.7, Protein 3
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