BUCKWHEAT PANCAKES
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
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
BEST BUCKWHEAT PANCAKES
These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.
Provided by jessica
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g
BUCKWHEAT PANCAKES
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
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.
OLD-FASHIONED SOUR BUCKWHEAT PANCAKES
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
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 SPICE PANCAKES
Spiced with cardamom and cinnamon I serve these with maple syrup and sprinkle with toasted pecan pieces.
Provided by L DJ3309
Categories Breakfast
Time 15m
Yield 2 pancakes, 3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 262.4, Fat 7.3, SaturatedFat 1.4, Cholesterol 72.1, Sodium 510.5, Carbohydrate 40.6, Fiber 3.1, Sugar 4.9, Protein 10.1
FLUFFY BUCKWHEAT PANCAKES
These are my favourites pancakes because they are delicious and healthy, fluffy and thick! If you wish you can use whole wheat flour adding some more liquid to the batter.
Provided by Manuela
Categories Breakfast
Time 13m
Yield 14-16 pancakes, 8 serving(s)
Number Of Ingredients 8
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.
BUTTERMILK BUCKWHEAT PANCAKES
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
Time 25m
Yield 8 pancakes.
Number Of Ingredients 12
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
BASIC BUCKWHEAT PANCAKES
Make and share this Basic Buckwheat Pancakes recipe from Food.com.
Provided by mielhollinger
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
"INDIAN" BUCKWHEAT SPICE PANCAKES
This is my modification of recipe #191768, Buckwheat Spice Pancakes. They cook very quickly, which is nice, and are a bit on the dry side. I topped them with agave syrup, and had planned to put blueberries in them, but they mysteriously disappeared from the fridge (DH strikes again!) I think they would be great with fruit on top, and/or honey or whipped cream, and next time I make them I will add some flaxseed meal to the batter for a nutty flavor. I did find the cardamom almost overpowering, even though I adore cardamom, so please keep that in mind when making and adjust to your taste. They are almost-vegan/vegetarian, and could be with some substitutions I don't know enough about to specify. Please let me know if you do! Servings are approximate.
Provided by Shalabhanjika
Categories Breakfast
Time 15m
Yield 6 5, 3 serving(s)
Number Of Ingredients 11
Steps:
- Combine first seven ingredients and stir to blend.
- Combine wet ingredients and blend.
- Add wet mix to dry mix, stir to blend.
- Heat nonstick frying pan or skillet on medium.
- Spoon ladleful of mixture into pan. When bubbles pop and "craters" appear, flip and cook until done (just a few minutes.).
- Enjoy!
Nutrition Facts : Calories 260.5, Fat 8.5, SaturatedFat 3.6, Cholesterol 81.4, Sodium 508.1, Carbohydrate 38.7, Fiber 6.1, Sugar 5.3, Protein 11.1
OLD FASHIONED BUCKWHEAT PANCAKES
This came from a recipe book that I received from my mother for graduation from High School many years ago. According to this book the pancake was brought to USA by the early Dutch settlers. Later the Germans in Pennsylvania would serve the pancakes for breakfast, lunch, or dinner.
Provided by BeckyF
Categories Breakfast
Time 40m
Yield 36 pancakes
Number Of Ingredients 9
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).
HEARTY BUCKWHEAT PANCAKES
Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.
Provided by inspirepassion
Categories Ingredients Whole Grain Recipes Buckwheat Recipes
Time 25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.7 g, Cholesterol 42.8 mg, Fat 5.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 461.7 mg, Sugar 4.4 g
BUCKWHEAT PANCAKES
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
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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