Buttermilk Buckwheat Pancakes

10
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Fluffy pancakes I put together for a recipe contest years ago. It was originally served with a summer fruits syrup (in my recipe collection here), but although that syrup is delicious, they shouldn't have to be attached at the hip to enjoy. Have your pancakes with that, with maple syrup, with blueberry syrup or whatever you like It's your breakfast."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (79.6 g)
  • Calories 163.7
  • Total Fat - 7.3 g
  • Saturated Fat - 4 g
  • Cholesterol - 57.9 mg
  • Sodium - 236.4 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 7.3 g
  • Protein - 4.8 g
  • Calcium - 87.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Mix together buckwheat flour, flour, baking powder, baking soda, and salt in a mixing bowl.

Step 2

Make a well in the center and add milk, buttermilk, eggs, melted butter and honey.

Step 3

Stir until blended but do not over-mix (you should still be able to see some lumps).

Step 4

Pour batter 1/4 cup at a time onto hot oiled griddle, 2-3 at a time, allowing room to spread.

Step 5

Carefully turn pancakes with spatula when batter starts to bubble and becomes slightly porous.

Step 6

Cook briefly on the other side until pancakes become golden.

Step 7

Keep finished pancakes warm on a baking sheet in a low-temp oven.

Step 8

Serve pancakes spread with butter and syrup (whatever kind you prefer), and garnished with whipped cream or powdered sugar (if desired).

Tips & Variations


No special items needed.

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