Buckwheat Pancakes Recipe

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Buckwheat Pancakes Recipe : These delectable buckwheat pancakes taste delicately nutty and have a light, sensitive texture thanks to the buckwheat flour. The greatest buckwheat pancakes may be made at home with our easy, quick recipe.

 

Buckwheat Pancakes Recipe

 

Buckwheat Pancakes

 

INGREDIENT 

  • 1 cup (120 grams) buckwheat flour
  • 1/2 cup (65 grams) all-purpose flour or use an all-purpose gluten-free flour blend
  • 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
  • 2 tablespoons fresh lemon juice or white vinegar
  • 4 tablespoons unsalted butter, melted, plus more for skillet
  • 1 tablespoon sugar
  • 3/4 teaspoon baking soda, see notes for substituting baking powder
  • 1/2 teaspoon fine sea or table salt
  • 1 large egg
  • 1 teaspoon vanilla extract

 

Directions

MAKE BATTER

  • Stir in the lemon juice and milk, and let rest for five minutes. This combination serves as a stand-in for buttermilk, which is added to the pancake recipe later on to give them a fluffy texture.

 

  • In the meantime, whisk together the flours, baking soda, sugar, and salt in a medium-sized bowl.
    Stir the curdled milk with the egg and vanilla.

 

  • In the middle of the flour mixture, make a well. Once the flour clumps are gone, pour the milk mixture and melted butter into the well and whisk with a fork. A few tiny lumps in the batter are OK.

 

COOK PANCAKES

  • Use a griddle or a big skillet and heat it to medium heat. When a small amount of water is splattered onto the pan’s surface and ultimately evaporates, the pan is ready.

 

  • Apply a thin layer of melted butter to the skillet. Spoon batter onto skillet using a 1/4-cup measuring cup. The batter should be gently spread into a 4-inch circular.

 

  • Flip the pancake over when the edges appear dry and bubbles begin to form and burst on the top. It takes around two minutes to complete. After flipping, heat for a further one to two minutes, or until the middle is cooked through and gently browned. Serve right away with butter, warm syrup, and your preferred pancake toppings.

 

 

 

NOTE

  • For gluten-free buckwheat pancakes, swap the all-purpose flour for your favorite gluten-free flour blend or use additional buckwheat flour (1/2 cup or 60 grams) in place of the all-purpose flour. 100% buckwheat flour pancakes are a little drier.

 

  • As buckwheat pancake batter sits, it becomes thicker. If it seems too thick, stir in an extra splash of milk to thin it out.

 

  • When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first, this aerates the flour and makes the measurement more accurate.

 

  • Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the batter to be too thick.

 

  • Substitute for baking soda: To use baking powder instead of baking soda, leave out the vinegar or lemon juice called for in the recipe and use one tablespoon of baking powder.

 

NUTRITION

  • Serving Size 1 pancake
  • Calories 135
  • Total Fat 6.5g
  • Saturated Fat 3.7g
  • Cholesterol 33.9mg
  • Sodium 233mg
  • Total Carbohydrate: 16g
  • Dietary Fiber 1.4g
  • Total Sugars 3.2g
  • Protein 3.8g

 

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