Prep 5 mins
Cook 20 mins
This is a Russian recipe that has been in the family for many years and has been a good change from the regular pancakes.
- 1 cup buttermilk
- 1 large egg
- 3 tablespoons butter, melted
- 6 tablespoons all-purpose flour
- 6 tablespoons buckwheat flour
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons canola oil, for frying pancakes
- 1 teaspoon butter, for frying pancakes
- In a medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter.
- In another bowl, mix together, all-purpose 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 on medium-high heat.
- In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt. Use as required to rub the griddle or frying pan before frying each batch of pancakes.
- Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes.
- Fry until bubbles form on the top of the pancakes, about 3 minutes.
- Flip them over and cook for another 3 minutes or until done.
- Continue to fry pancakes with the remainng batter.
- Serve with melted butter and syrup or your favorite jams.
Very good! Made them with 6TB Brown Rice flour as I am gluten free. Came out perfect. Can't remember how long ago it was that I had a buckwheat pancake, but this brought back memories, good ones! I didn't know what I was missing using the boxed pancake mixes. I love the taste of these buckwheat ones!
Excellent. However, 1500mg is the recommended daily intake for sodium and this one serving is that and more, yikes! Will be playing with the ingredients to try and shave that number down.
These are very good! I was a little concerned about the difference between Japanese buckwheat and that available in Canada and the US, because I have had some trouble with buckwheat recipes. For this reason, I didn't follow the recipe as to combining all the liquid ingredients and then adding them to the dry ones. Instead I added the egg, butter and only part of the buttermilk to the dry ingredients. As I had expected, 1 cup would have been too much liquid. I needed only about 1/2 cup. I do think this is an ingredient-related, rather than recipe-related problem. The pancakes tasted fine and disappeared quickly. Thank you for sharing your recipe with us.