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
DADS BUCKWHEAT PANCAKES
My Dad was an avid beekeeper. He grew buckwheat for the spcial dark honey that came from buckwheat blossoms. Both dark honey and buckwheat pancakes are strong flavored and people seem to either love them or hate them. If you love them this is the recipe for you! Dad loved to make these pancakes himself even though he rarely cooked otherwise. When ever he could he made them and served them to his children and grandchildren with great pride. Imagine... he felt he had produced the honey and the pancakes. This was truly his speciality.
Provided by Kathie Carr @kathiecc
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Combine milk, oil, buttermilk, eggs and honey in a large mixing bowl. Blend them completely and set aside. In another medium-sized bowl, mix all the dry ingredients including baking powder, buckwheat flour, wheat flour salt and baking soda and mix well. Combine the dry ingredients in the large bowl containing wet ingredients and stir till all are fully mixed. Fold in a cup of blueberries and keep aside.
- Heat a non-stick skillet on a low to medium flame and spread ¼ cup of pancake batter into it. Within 1 ½ minutes, bubbles will start forming on the upper side. When this happens, check by lifting one side of the pancake to see whether the other side has become brown, and then turn it over to the other side. Cook the other side of the pancake for the same time and when it turns golden brown in color, transfer into a plate and serve with the remaining blueberries, butter, and buckwheat honey or maple syrup.
DAD'S BUCKWHEAT AND OATFLOUR PANCAKES
This healthy, whole-grain, low-gluten recipe originally came off of the back of a buckwheat flour package many years ago, but we've tweaked it a little. It makes flavorful pancakes or waffles, but because the grains used are both low-gluten, they don't rise well, are heavier, and can look rather flat. The buckwheat adds an earthy, hearty flavor. Optionally, these can be topped with a couple tablespoons of chunky cinnamon applesauce or sour cream, but there is nothing wrong with eating them with real maple syrup and butter. Cooking tip: if you measure and pour the oil first, then the honey and molasses, they will just slip right off the spoon. Enjoy!
Provided by Cooking Beast
Categories Breakfast
Time 40m
Yield 8 waffles or large pancakes, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Grind dry oatmeal into a flour in a blender on high setting or in food processor until powdery and the larger chunks are gone.
- Mix dry ingredients in mixing bowl. Add wet ingredients. Blend well by hand with a spoon.
- Depending on the grains, you may need to add an extra half-cup of milk or water until the batter is pourable, but still thick.
- The batter may benefit from sitting for 5 minutes to absorb the liquid. Resting the batter also allows it to rise a little. This is optional.
- Pour onto an oiled griddle and cook well on both sides until a golden brown.
- Serve while hot.
Nutrition Facts : Calories 551.3, Fat 24, SaturatedFat 6, Cholesterol 110.1, Sodium 758.9, Carbohydrate 71.7, Fiber 7.1, Sugar 15.4, Protein 16.3
DAD'S DOUBLE WHOLE GRAIN PANCAKES
My dad makes these pancakes. They are the BEST!
Provided by Annie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 28
Number Of Ingredients 11
Steps:
- In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.4 g, Cholesterol 36.8 mg, Fat 4.2 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 208.9 mg, Sugar 7.8 g
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