Honey Buttermilk Buckwheat Pancakes Wcherry Rhubarb Sauce Recipes

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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

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.

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

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

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