Buckwheat Pancakes With Butter Pecan Syrup Recipes

BUCKWHEAT PANCAKES

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.

BEST BUCKWHEAT PANCAKES

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.

GIANT PECAN-BUCKWHEAT PANCAKE WITH BROWN BUTTER SAUCE

Steps:

• For the sauce: Heat the butter over medium heat in a small saucepan until the milk solids begin to brown and butter smells toasted, about 6 minutes; remove from heat. Pour 6 tablespoons of the butter into a bowl and set aside. To the remaining 2 tablespoons browned butter left in the pan, whisk in the sugar, cornstarch and salt until it forms a thick paste. Add the milk, bourbon and vanilla, whisking until smooth. Return the saucepan to medium heat and cook, stirring often, until the mixture comes to a boil and thickens to the consistency of loose pudding, about 3 minutes. Transfer the sauce to a serving bowl; keep warm.
• For the pancake: Toast the pecans in a large skillet over medium heat until they smell nutty, about 4 minutes. Transfer the pecans to a cutting board to cool for 5 minutes. Roughly chop enough pecans to measure 1/2 cup and reserve for garnish. Finely chop the remaining pecans (you should have about 1 cup) and reserve for the pancake batter.
• Whisk the all-purpose and buckwheat flours, the cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Add the 1 cup finely chopped pecans and whisk again to evenly coat. Whisk the reserved 6 tablespoons browned butter, the milk, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a 12-inch nonstick skillet over medium heat for 5 minutes. Pour all the batter into the skillet, smoothing the top. Cook until bubbles break on the surface of the pancake, and the underside is golden brown, about 6 minutes (reduce heat if pancake is browning too quickly). To flip the pancake neatly, use a spatula to lift the edge of one side of the pancake and carefully slide it, batter side up, onto a large plate. Invert the skillet over the plate then use kitchen towels or oven mitts to carefully invert the plate and skillet together, allowing the pancake to fall back into the pan, cooked side up. Return the skillet to the heat and cook until the second side is golden brown and the pancake is completely cooked through in the middle, about 6 minutes more. Transfer the pancake to a rack and let cool for 5 minutes.
• Using a serrated knife, cut the pancake into 8 wedges, placing 2 wedges on each plate. Dust heavily with confectioners' sugar, drizzle with the brown butter sauce and top with reserved roughly chopped pecans.

OLD-FASHIONED SOUR BUCKWHEAT PANCAKES

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.

BUTTERMILK BUCKWHEAT PANCAKES

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.

BUCKWHEAT PANCAKES WITH BUTTER-PECAN SYRUP

Steps:

• In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
• Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
• In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
• Top each serving (2 pancakes) with about 2 tablespoons syrup.

HEARTY BUCKWHEAT PANCAKES

Steps:

• Combine buckwheat flour, pastry flour, sugar, baking powder, baking soda, and salt in a bowl; mix well.
• Beat buttermilk, melted butter, and egg yolks together in a separate bowl. Stir in dry ingredients until combined.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into the batter, until just blended.
• Heat a lightly greased griddle or frying pan over medium heat. Working in batches, pour or ladle 1/4 cup batter onto the heated surface for each pancake. Cook until golden brown, 3 to 5 minutes per side.

BUCKWHEAT PANCAKES

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.

FLUFFY BUCKWHEAT PANCAKES

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.

BUCKWHEAT SPICE PANCAKES

Steps:

• Combine first 7 ingredients in a large bowl, stir to blend.
• Combine milk, oil, and egg stir into flour.
• Spoon about 1/3 cup batter for each pancake onto a hot greased nonstick griddle or nonstick skillet.
• Turn pancakes when the tops are covered with bubbles and the edges are dry.

BASIC BUCKWHEAT PANCAKES

Steps:

• In a large bowl, stir together the flours, baking powder, and cinnamon until evenly blended.
• Add the vanilla, egg replacer, apple sauce, and water.
• Stir until"just mixed".
• Portion out about 3/4 to 1 cup of batter onto hot non-stick pan or lightly oiled frying pan and cover with a lid.
• Let sit on medium heat until the center starts to bubble and become sturdy.
• Flip pancake over and cook on other side until golden brown.
• Repeat process until all the batter is gone.