Chocolate Buckwheat Pancakes Recipes
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
CHOCOLATE BUCKWHEAT PANCAKES
A delicious looking and sounding recipe I was sent from Clean Home Journal. Healthy buchwheat meets luscious chocolate! ;)
Provided by Mommy Diva
Categories Breakfast
Time 35m
Yield 12 5 inch pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F and place a baking sheet or oven-proof serving platter in the oven.
- In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork.
- In a 2-cup liquid measuring cup mix the oil, egg and milk; Add the wet mixture to the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter (Do not over-mix.).
- Let the batter rest 5 to 10 minutes then gently stir in mini chocolate chips, if using.
- While the batter rests, warm an electric griddle to 375 degrees F then lightly brush the surface with 2 teaspoons of vegetable oil (a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat,will also work - heat until drops of water dance on the surface and evaporate) .
- Pour 1/4 cup of the batter onto the heated griddle for each pancake, flipping the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes.
- Cook until steam rises from the pancakes, about 30 to 60 seconds then transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.
- Remove the platter from the oven, dust lightly with powdered sugar and serve immediately along with butter, syrup and berries already on the table.
- Enjoy! ;).
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