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    You are in: Home / Recipes / Buck-Wheat Pancake (Or Crepe) Recipe
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    Buck-Wheat Pancake (Or Crepe)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Geniale Genie's Note:

    I just threw this together and thoroughly enjoyed it, so I'm putting the recipe here mostly for safe-keeping. The thickness is sort of halfway between a pancake and a crepe. Have this drenched in real maple-syrup or molasses if you like simple & sweet; you can break an egg on top of the pancake, spread it out evenly, top with cold-cuts and cheese, roll it up and have a full meal; serve with fruit, veggies, herbs, chocolate, whipped cream, or whatever floats your boat; layer them with a filling of your choice and make a cake; possibilities are endless...

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    Units: US | Metric


    1. 1
      Mix everything until thoroughly blended and there are no more lumps. If batter is very bubbly, let it stand 1 hour in the refrigerator.
    2. 2
      Preheat and oil your pan (I have a non-stick pan, so oil isn't necessary).
    3. 3
      Pour some batter onto the hot pan, tilt it to spread the batter out evenly.Cook until bubbles are popped and the pancakes comes easily; flip. Cook until bottom is golden. Serve.
    4. 4
      NOTE: Weird as that sounds, the real secret to flipping pancakes is to listen to it -- I find that generally, if it is stuck or doesn't come easily, it's not cooked enough. When it'll be ready, you should have no problem.

    Ratings & Reviews:


    Nutritional Facts for Buck-Wheat Pancake (Or Crepe)

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.9
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 3.5 g
    Cholesterol 118.5 mg
    Sodium 122.8 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 3.3 g
    Sugars 3.4 g
    Protein 10.0 g

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