Buttermilk Buckwheat Pancakes Recipe
Summary
Difficulty LevelEasyServings16
Ingredients
| 2 eggs 2 | ||
| Buttermilk | 1/2 Cup (16 tbs) | |
| 2 tbsp butter, melted 25 mL | ||
| 1 tbsp molasses or honey 15 mL | ||
| Buckwheat flour | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking soda | 3/4 Teaspoon | |
| 3/4 tsp salt 4 mL, Butter for cooking | ||
Directions
In large bowl, whisk together eggs, buttermilk, melted butter and molasses.
Stir together buckwheat and all-purpose flours, baking soda and salt; sprinkle over buttermilk mixture and stir just enough to moisten.
In skillet, melt just enough butter over medium heat to coat surface of pan.
Cook batter, 1/4 cup (50 mL) for each pancake, for 1-1/2 to 2 minutes or until bubbles on top break but do not fill in and pancakes are golden brown on bottom.
Turn pancakes and cook for 30 to 60 seconds or until golden brown.
Makes 16 to 20 pancakes.
Stir together buckwheat and all-purpose flours, baking soda and salt; sprinkle over buttermilk mixture and stir just enough to moisten.
In skillet, melt just enough butter over medium heat to coat surface of pan.
Cook batter, 1/4 cup (50 mL) for each pancake, for 1-1/2 to 2 minutes or until bubbles on top break but do not fill in and pancakes are golden brown on bottom.
Turn pancakes and cook for 30 to 60 seconds or until golden brown.
Makes 16 to 20 pancakes.
Chef
