Uncle Bills Best Buckwheat 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:

• 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.

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 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.

Steps:

• Dissolve yeast in warm water.
• Add cold water.
• sift dry ingredients.
• mix in rest.
• Let the ingredients stand at room temperature for at least 30 minutes.
• Heat griddle while mixing the batter the next morning.
• To test sprinkle with drops of water.
• If bubbles"skitter around," heat is just right and cakes will brown immediately.
• Pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes).
• If it is necessary grease griddle very lightly.
• Turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes.
• Turn and brown on the other side.
• Keep pancakes hot for desserts, etc.
• by placing between folds of wax paper in a warm oven.
• Or place pancakes separately on a rack in a very low oven with the door ajar.
• (DO NOT STACK THEM).

Steps:

• In a large bowl, sift together the flours, baking powder, salt and sugar.
• Make a well in the center and pour in the milk, egg whites and melted butter.
• Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Brown on both sides and serve hot with syrup or honey.
• It's possible to prepare batter the night before and refrigerate it covered overnight.

Steps:

• Combine flours and salt.
• Soften yeast in warm water; stir in 1 tablespoon brown sugar.
• Stir this liquid into the dry ingredients and mix well.
• Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
• Cover and let stand overnight at room temperature.
• Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
• If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
• Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
• To use starter:.
• When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
• Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
• Cover; let stand overnight as before.
• Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
• Repeat steps 7 and 8 above.

Steps:

• Mix together dry ingredients.
• Add liquids and combine, mixing as little as possible.
• Do not overmix.
• Fry in hot nonstick frying pan, turning once.