Buckwheat Pancakes
"Yummy tasting pancakes. If you like them thicker, simply reduce the amount of buttermilk you add. buckwheat flour is available at most organic or natural grocery stores. These are much darker in color than regular pancakes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (80.4 g)
- Calories 160.6
- Total Fat - 6.4 g
- Saturated Fat - 3.6 g
- Cholesterol - 49.4 mg
- Sodium - 389 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 1.4 g
- Sugars - 6.3 g
- Protein - 4.9 g
- Calcium - 58.4 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat the egg with 1 cup of the buttermilk.
Step 2
Mix the flours, baking soda, sugar, and salt.
Step 3
Combine both mixtures, stirring only enough to blend, adding the butter last, and adding up to 1/4 cup of buttermilk to thin the batter if desired.
Step 4
Lightly butter a griddle or frying pan over medium heat. Pour pancake batter about 6 inches in diameter (you should get about six). When crisp and light brown, flip and cook the other side.
Step 5
Pancakes are best served straight from the griddle, but they can be kept warm on an ovenproof plate in a very low (175-200 degree) oven.
Tips
No special items needed.
2 Reviews
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