Buckwheat Pancakes
Aren’t you a pancake lover ? You must try Buckwheat Pancakes for a quick morning Breakfast. Buckwheat is high in proteins and it worked great in these pancakes! It’s very light and fluffy.
Here I am presenting a perfect recipe for the best buckwheat pancakes with airy consistency and delicious taste ! This recipe gives a scope to experiment a lot with ingredients. you can use 100% organic stone-ground buckwheat flour which is very dark in color. You can also try regular milk in case you don’t want to use buttermilk. Or if you don’t wish to use buttermilk, you can go for Greek yogurt and water using a ratio of 1:3 respectively. I would suggest letting the batter sit helps make them tender, fluffy, and delicious and they easily surrender to your tongue !
We love the pancakes so much that almost all aged members of the family cherish this morning treat . While checking ingredients at home if you notice you have left with only 1/2 cup of buckwheat, in that case you can use gluten-free flour for the rest. It will still turn absolutely delicious! And yes, in case of left over pancakes, you can simply freeze them. They freeze very well, and reheating does not diminish the flavor. Check out the ingredients & recipe below.
Ingredients
- 1 cup Buckwheat flour or (1/2 cup Buckwheat Flour & 1/2 cup any Gluten-free flour)
- 1¼ cups buttermilk, shaken
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ teaspoon salt
- 1 tsp baking soda
- 2 eggs
- ½ tsp Vanilla extract
- Butter
Directions
Step 1
Take a mixing bowl, mix all the dry ingredients together; the Buckwheat flour, sugar, baking powder, baking soda and salt.
Step 2
Take another mixing bowl, pour in buttermilk and beat in the eggs with Vanilla extract.
Step 3
Mix all the dry and wet ingredients at once, combine it well. Batter should be little lumpy. Let the batter sit aside for few minutes. Take a skillet, put it on a medium flame.
Step 4
Once the skillet is medium hot, slide in 1 teaspoon of butter. Give a quick mix to the batter, scoop out approximately 1/4 Cup of batter and spread it into the warm skillet. Cook each side for 2 to 3 minutes. You can make out it’s cook when it turns matte and golden brown. Repeat same steps with remaining batter.
Serving : Fresh berries are perfect companions for Buckwheat Pancakes. You can drizzle powder sugar or maple syrup. There is no end to your creativity. Enjoy delicious, light & fluffy pancakes.