Honey Buttermilk Buckwheat Pancakes W Cherry Rhubarb Sauce Recipes

BUTTERMILK BUCKWHEAT PANCAKES

Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

Ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

BUCKWHEAT BUTTERMILK PANCAKES

Buckwheat Buttermilk Pancakes image

Make and share this Buckwheat Buttermilk Pancakes recipe from Food.com.

Provided by Marg CaymanDesigns

Categories Breakfast

Time 30m

Yield 8 3-inch pancakes, 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda (omit if using regular milk)
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter

Steps:

Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
Serve with maple syrup.

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