Buckwheat Buttermilk Pancakes

Submitted by Marg (CaymanDesigns)

"A much heartier, more filling pancake than the usual variety."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 8 3-inch pancakes
• Serves: 2-3

ingredients

• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda (omit if using regular milk)
• 2 tablespoons sugar
• 1⁄2 teaspoon salt
• 1 egg, beaten
• 1 cup buttermilk
• 2 tablespoons melted butter

directions

1. 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.
2. Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
3. 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.
4. Serve with maple syrup.

Reviews

[Jackie D.]

These pancakes were delicious. I used half buckwheat and half white flour. The batter was really thick so I also added 1/4 cup regular milk.

 

[kelly in TO]

I really enjoyed these pancakes! Next time I will add shredded apple, or blueberries. Thanks for posting!