Buckwheat Pancakes
Created by RecipeWrangler on August 1, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 4m
- Recipe #13586
Ingredients
- 1 large egg
- 1 to 1 1/4 cups buttermilk
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons melted butter (plus more butter for frying)
How to Make
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Step 1: Beat the egg with 1 cup of the buttermilk.
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Step 2: Mix the flours, baking soda, sugar, and salt.
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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.
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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.
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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.
Nutritional Facts
- 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