Buckwheat Corncakes Recipes

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OLD-FASHIONED SOUR BUCKWHEAT PANCAKES



Old-Fashioned Sour Buckwheat Pancakes image

Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!

Provided by Scott Magee

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 8h30m

Yield 8

Number Of Ingredients 8

2 cups buckwheat flour
1 cup all-purpose flour
1 cup buttermilk, or more as needed
½ (0.6 ounce) cake fresh yeast
1 teaspoon white sugar
1 teaspoon baking soda
⅛ teaspoon salt
1 cup hot water, or as needed

Steps:

  • Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
  • Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
  • Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
  • Heat a lightly oiled 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. Reserve some batter as a starter for the next batch.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 35.5 g, Cholesterol 1.2 mg, Fat 1.4 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 230.3 mg, Sugar 2.8 g

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

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

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

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

BUCKWHEAT CORNCAKES



Buckwheat Corncakes image

Got this yummy healthy breakfast from www.chooseveg.com - the source of this recipe is from "Healthy Eating for Life for Women" by Kris Kieswer. Serve with fresh fruit or maple syrup.

Provided by Wendys Kitchen

Categories     Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon sodium-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soymilk or 1 cup rice milk

Steps:

  • Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
  • In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
  • Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

PRESTON COUNTY RAISED BUCKWHEAT CAKES



Preston County Raised Buckwheat Cakes image

This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time

Provided by Frugalfarmer

Categories     Breakfast

Time 9h10m

Yield 8-12 cakes, 2-4 serving(s)

Number Of Ingredients 12

1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast)
1 teaspoon salt
1 quart water (lukewarm)
3 cups buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder (not in original recipe) (optional)
1 teaspoon salt
2 teaspoons sugar
1 cup hot water (or half milk and water)
1 pint warm water (lukewarm)
1/2 teaspoon salt
1 cup buckwheat flour (to make a stiff batter)

Steps:

  • In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
  • When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
  • We usually serve stacks of 2-4 cakes each.
  • Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 50m

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons unsalted butter, melted, plus more, room temperature, for serving
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
Safflower oil, for griddling
Pure maple syrup, for serving

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.

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

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

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

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

BUCKWHEAT PANCAKES



Buckwheat pancakes image

Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup

Provided by Ailsa Brown

Categories     Breakfast, Brunch

Time 20m

Yield Makes 8-10 pancakes (Serves 4)

Number Of Ingredients 11

150g plain flour
150g buckwheat flour
2 tbsp caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
50g butter, melted
2 large eggs
400ml buttermilk
vegetable oil, for frying
blueberries
maple syrup

Steps:

  • Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
  • Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
  • Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

Nutrition Facts : Calories 486 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

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