German Buckwheat Pancakes 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.

BUCKWHEAT PANCAKES

Steps:

• Preheat the skillet: Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
• Flip the pancakes: Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.

BUCKWHEAT PANCAKES

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.

GERMAN BUCKWHEAT PANCAKES

Steps:

• Stir together cold coffee, water, buckwheat flour, salt and eggs.
• Let rest one hour.
• In a medium skillet fry two slices of the bacon until crisp, then spoon one large scoop of the dough onto the bacon.
• Fry until edges start getting crisp, then flip and fry the other side.
• Proceed this way with remaining bacon and dough.
• Attention: To get really crisp pancakes, you need quite a lot of oil for frying. Using a non stick skillet, you can cut down the fat but won't get very crisp cakes.
• Serve hot with applebutter, golden syrup and pumpernickel.

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.

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.