Top Review by Roosie
I had some trouble with these. I think that the recipe is supposed to be more like a recipe for ployes (Arcadian buckwheat crepes). I thought the batter looked plenty thin for pancakes after adding 1 cup water, but I decided to be true to the recipe and add the 2 called for. This resulted in a thin batter and thin pancakes. I wanted pancakes though, not crepes- I added about 1/2+ cup kamut flour, which worked out fine. If I were to make this recipe again, I would make it with only half the water, because it really makes the pancakes too thin. I love the light flavor the applesauce gives these. I used real eggs instead of egg substitute. Next time I might substitute milk or soymilk for the water too, for a bit of extra richness. I used half cinnamon and half Baking Spice - copy cat Pampered chef Cinnamon Plus (#45672), which was good. After adding the extra flour these turned out well and I served with real maple syrup. Thanks for posting, I think this is a good recipe, but it needs a bit of tinkering to provide good buckwheat pancakes.
- 236.59 ml buckwheat flour
- 236.59 ml all-purpose flour
- 14.79 ml baking powder
- 4.92 ml cinnamon
- 4.92 ml vanilla extract
- egg substitute (to equal 2 eggs)
- 118.29 ml applesauce
- 473.18-591.47 ml water
Directions See How It's Made
- In a large bowl, stir together the flours, baking powder, and cinnamon until evenly blended.
- Add the vanilla, egg replacer, apple sauce, and water.
- Stir until"just mixed".
- Portion out about 3/4 to 1 cup of batter onto hot non-stick pan or lightly oiled frying pan and cover with a lid.
- Let sit on medium heat until the center starts to bubble and become sturdy.
- Flip pancake over and cook on other side until golden brown.
- Repeat process until all the batter is gone.