Buttermilk Buckwheat Pancakes Recipes

Steps:

• Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
• Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
• Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
• Serve with maple syrup.

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.

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.

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.

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.

Steps:

• In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
• Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Steps:

• Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
• Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

Steps:

• Combine first 4 ingredients in a medium bowl.
• Make a well in center of mixture.
• Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
• To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
• Turn over when tops are covered with bubbles and edges look firm.
• Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
• Recipe makes about 12 (4") pancakes.

Steps:

• Mix the wet and dry ingredients separately. Melt the butter. Add the wet and dry together, with most of the melted butter, and stir until just combined. Make apple topping (below.).
• Preheat a large skillet or saute' pan to medium-low. Add butter or use spray canola oil. I find I prefer to use spray, but that's just me! Using a 1/3 cup or ladle, scoop out the batter and pour onto your prepared pan. Let the batter move as it will - no reason to try and make it into a circle. Gravity and science is amazing! When bubbles appear around the inside and edges, it's most likely ready to flip. Use a sturdy spatula, large enough for the pancake, and flip. Don't you dare think of pressing it down with the spatula. Remove that thought, and pretend you didn't think it! Let it rise/brown, and then move to an oven-safe plate. Keep warm in an oven set to 200°F Continue until all batter is used. Makes 10-12.
• For the apple toppings:.
• Preheat a saute' pan to medium-high, and add in the butter - swirling it around the pan to cover. Toss the apples with cinnamon, and add to the heated pan. Saute' until tender - time will depend on the thickness. Mine took about 5 minutes or so. **A note: You can toss the apples with a little flour and lemon juice prior to sauteing, as this certainly creates a great texture and light sauce**.
• Crush pecans, if you like, and sprinkle on top of pancakes. Add apples, maple syrup and serve.