Just Add Water Buckwheat Pancake Mix Recipes
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
JUST ADD WATER BUCKWHEAT PANCAKE MIX
Good for camping, and mornings when you are rushed. The soy flour replaces eggs in this recipe, so don't omit it or replace it with something else. You could also probaby use soymilk powder to make these vegan.
Provided by Roosie
Categories Breakfast
Time 20m
Yield 7 2 serving batches of pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- You need a large bowl or dish pan to mix this inches.
- Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and sugar into the large bowl.
- Using a whisk or your hands, combine everything so it's evenly distributed.
- Measure in the shortening.
- Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as coarse cornmeal.
- Transfer the mixture to a resealable container. Store on the pantry shelf for about a month, or in the refrigerator or freezer for 6 months.
- Makes about 7-1/2 cups.
- TO PREPARE: Stir the water and 1 cup mix together in a small bowl.
- If the batter seems too thick for pancakes, then add a bit more water and stir again.
- Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle.
- Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles.
- Flip the pancake and brown it on the second side.
- Serve hot with syrup, or Applesauce.
- Makes 4 pancakes.
- This recipe can be doubled or tripled as necessary.
Nutrition Facts : Calories 2129.2, Fat 88.9, SaturatedFat 25.4, Cholesterol 31.1, Sodium 4559.3, Carbohydrate 295.4, Fiber 35.3, Sugar 74.5, Protein 61.3
AUNT JEMIMA BUCKWHEAT PANCAKE MAKEOVER
This is the official "replacement" recipe that Quaker posted after stopping production of their Buckwheat Pancake Mix
Provided by Joe Turner
Categories Breakfast
Time 4m
Yield 10 Pancakes, 10 serving(s)
Number Of Ingredients 3
Steps:
- Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil.
Nutrition Facts : Calories 50.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 2, Sodium 137.1, Carbohydrate 9.8, Fiber 0.7, Sugar 0.1, Protein 1.5
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