Tasty Buckwheat Pancakes Recipes

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 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:

• 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 medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter.
• In another bowl, mix together, all-purpose 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 on medium-high heat.
• In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt. Use as required to rub the griddle or frying pan before frying each batch of pancakes.
• Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes.
• Fry until bubbles form on the top of the pancakes, about 3 minutes.
• Flip them over and cook for another 3 minutes or until done.
• Continue to fry pancakes with the remainng batter.
• Serve with melted butter and syrup or your favorite jams.

Steps:

• In a medium bowl, mix together first six ingredients.
• Add in water, oil/applesauce and vanilla. Mix until smooth.
• Pour ½ cup fulls onto medium heated skillet. When edges are set, slide spatula under and flip pancake. Continue to cook until set, about 2 minutes.
• Serve with sugar-free syrup and fresh or frozen berries.