Buckwheat Pancakes

Buckwheat is such an interesting flour for baking. Buckwheat pancakes have a richer, more full-flavored taste than pancakes made with wheat flour. And they go well with bacon, sausage, cooked apples, and our maple syrup.

Yield: 16 Pancakes

Print

With ImageWithout Image

BUCKWHEAT PANCAKES

Prep time: 15 MinCook time: 4 MinTotal time: 19 Min

Ingredients

• 1 cup The Old Mill Buckwheat Flour
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 1 tablespoon butter, melted
• 1/4 teaspoon vanilla
• Oil for greasing the griddle

Instructions

1. Place the buckwheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Place the buttermilk in a 2-cup measuring cup and add the egg and melted butter. Stir to combine well. Pour the buttermilk mixture into the flour mixture, and stir with a fork until smooth. Set aside.
2. Oil a griddle or frying pan and place over medium-high heat. When a drop of water dances on the griddle, this means it is hot enough to cook pancakes. Spoon a 1/4-cup batter onto the griddle for each pancake, and cook until bubbles appear, then flip the pancake and cook on the other side. You will cook the pancakes about 2 minutes per side. Repeat with the remaining batter.

Created using The Recipes Generator