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.
UNCLE BILL'S BEST BUCKWHEAT PANCAKES
This is a Russian recipe that has been in the family for many years and has been a good change from the regular pancakes.
Provided by William Uncle Bill
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter.
- In another bowl, mix together, all-purpose 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 on medium-high heat.
- In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt. Use as required to rub the griddle or frying pan before frying each batch of pancakes.
- Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes.
- Fry until bubbles form on the top of the pancakes, about 3 minutes.
- Flip them over and cook for another 3 minutes or until done.
- Continue to fry pancakes with the remainng batter.
- Serve with melted butter and syrup or your favorite jams.
Nutrition Facts : Calories 498.6, Fat 28, SaturatedFat 14.1, Cholesterol 148.7, Sodium 1546.6, Carbohydrate 51.4, Fiber 2.8, Sugar 19.2, Protein 12.5
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.
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
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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