Buckwheat pancakes Recipe
Life is better with pancakes!
Recipe by cookieandkate.com
- 1 Cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour
- 1 tablespoon sugar
1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ Cups buttermilk, shaken
- 2 eggs
- ½ teaspoon pure vanilla extract
- Butter, for the skillet
- Honey, cheese
- Honey, peanut butter
How To Make Buckwheat pancakes
- In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt.
- In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined.
- The batter should have some small to medium lumps. Set aside while you warm the skillet or griddle.
- Preheat your skillet or griddle over medium-low heat (if using an electric griddle, preheat it to 350 degrees Fahrenheit).
- Brush the cooking surface with 1 ½ teaspoons of butter.
- Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid.
- Using a ¼-cup measure, scoop the batter onto the warm skillet.
- Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip.
- Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 200 degree Fahrenheit oven to keep warm.
- Gently stir the batter before using again.
- Repeat the process with the remaining batter, brushing the skillet with additional butter as needed.
- Serve immediately.