Buttermilk Buckwheat Pancakes
"We like the nutty flavor of these better than regular all white flour pancakes"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (29.6 g)
- Calories 110.8
- Total Fat - 4.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 26.4 mg
- Sodium - 173.5 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 0.5 g
- Sugars - 6.2 g
- Protein - 5.8 g
- Calcium - 153.1 mg
- Iron - 0.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk buttermilk, melted butter, and egg together in bowl until blended. Combine flours, soda, and salt in another bowl. Whisk buttermilk mixture into dry ingredients until just blended.
Step 2
Heat large nonstick skillet or griddle over medium-high heat with a little oil or butter. For each pancake, spoon scant 1/4 cup of the batter into skillet, spreading batter lightly with back of spoon. Cook until bubbles form on surface of pancakes, about 2 minutes. Turn pancakes over and cook 1 to 2 minutes more. Serve with pancake syrup.
Tips
No special items needed.
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