BUCKWHEAT PANCAKES
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
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
BUCKWHEAT-RYE PANCAKES
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.
Provided by Chris Morocco
Categories Bon Appétit Pancake Breakfast Buttermilk Kid-Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16-18 large
Number Of Ingredients 13
Steps:
- Pancake mix:
- Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.
- Do ahead
- Mix can be made 1 month ahead. Store airtight at room temperature.
- Assembly:
- Place pancake mix in a large bowl. Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay).
- Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.
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- In a mixing bowl, combine the flours, sugar, cinnamon, baking powder, baking soda and salt. Mix well and set aside.
- Combine the milk and lemon juice in a smaller bowl and set aside to sour for a few minutes. In the meantime whisk the eggs, vanilla and honey in a separate bowl, the pour in the soured milk. Mix well.
- Pour the liquid mixture into the flour mixture and fold to combine, breaking up as many lumps as you can, but taking care not to over-mix.
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- Melt the butter. Put the flour into a large bowl, add the salt and stir to combine. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot. Stir the melted butter into the batter. Pour or spoon some batter into the hot pan and roll it out to the edges. Cook the pancake on a medium heat for 2-3 minutes, loosening the edges, until the base is golden. Turn the pancake over and cook the other side for 1-2 minutes. Transfer the galette onto a plate. Repeat until the batter is used.
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- In a medium sized mixing bowl mix together the flours, baking powder, cinnamon, and sea salt and whisk to combine.
- In a liquid measuring cup add the buttermilk, aquafaba, maple syrup, and vanilla and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk together. It's ok the leave a few lumps in the batter. You might notice that the batter starts to bubble slightly in places.
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- Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.
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