Apple Buckwheat Pancakes Recipes

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VERONICA'S APPLE PANCAKES



Veronica's Apple Pancakes image

This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!

Provided by VERONIQUE_3

Categories     Breakfast and Brunch     Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 8

¼ cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon ground cinnamon
1 tablespoon white sugar

Steps:

  • In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g

APPLE-BUCKWHEAT PANCAKES



Apple-Buckwheat Pancakes image

Sweet apples make a delicious foil for earthy buckwheat flour in these hearty fall-friendly flapjacks.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 45m

Number Of Ingredients 13

1 3/4 cups unbleached all-purpose flour
1/4 cup buckwheat flour
2 tablespoons sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
1 1/2 teaspoons fresh lemon juice
2 large eggs
2 tablespoons unsalted butter, melted and cooled
1 teaspoon safflower oil
4 to 5 very thin apple slices
Greek yogurt and maple syrup, for serving

Steps:

  • In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
  • Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
  • Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook, adding apple slices to each pancake as bubbles form, until edges have set and undersides are golden-brown, 2 to 3 minutes. Sprinkle with sugar, then flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve with Greek yogurt and maple syrup.

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

  • Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
  • Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
  • Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

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