Old Fashioned Buckwheat Pancakes Recipes

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GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • 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 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

OLD-FASHIONED SOUR BUCKWHEAT PANCAKES



Old-Fashioned Sour Buckwheat Pancakes image

Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!

Provided by Scott Magee

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 8h30m

Yield 8

Number Of Ingredients 8

2 cups buckwheat flour
1 cup all-purpose flour
1 cup buttermilk, or more as needed
½ (0.6 ounce) cake fresh yeast
1 teaspoon white sugar
1 teaspoon baking soda
⅛ teaspoon salt
1 cup hot water, or as needed

Steps:

  • Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
  • Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
  • Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
  • Heat a lightly oiled 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. Reserve some batter as a starter for the next batch.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 35.5 g, Cholesterol 1.2 mg, Fat 1.4 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 230.3 mg, Sugar 2.8 g

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

Buttermilk adds a tang to brighten earthy buckwheat flour for a pancake recipe that's a keeper! You can even make these surprisingly fluffy buckwheat pancakes gluten-free.

Provided by Elise Bauer

Categories     Breakfast     Brunch     Buckwheat     Pancake

Time 25m

Number Of Ingredients 9

Vegetable oil for coating the pan
3/4 cup (100g or 3.5 oz) buckwheat flour
3/4 cup (100g or 3.5 oz) all-purpose flour (can sub with buckwheat flour for a 100% gluten-free buckwheat pancake if you wish)
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons unsalted butter, melted
1 egg (optional)
2 cups (475 ml) buttermilk

Steps:

  • Preheat the skillet: Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
  • Flip the pancakes: Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.

Nutrition Facts : Calories 385 kcal, Carbohydrate 52 g, Cholesterol 74 mg, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, Sodium 835 mg, Sugar 16 g, Fat 15 g, ServingSize Makes 14 to 15 4-inch pancakes, serves 2-3, UnsaturatedFat 0 g

BUCKWHEAT PANCAKES -OLD FASHIONED WAY



Buckwheat Pancakes -Old Fashioned Way image

Just make'em like grandma did..and you'll be a hit at breakfast with your family and guests every time..My family loves this recipe..I use the same batter in my waffle iron too!

Provided by Pat Duran

Categories     Pancakes

Time 15m

Number Of Ingredients 9

3/4 c buckwheat flour
3/4 c pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt or table salt will do in a pinch
2 1/2 Tbsp brown sugar or granulated sugar
2 1/2 Tbsp melted shortening or butter
1 1/4 c dairy buttermilk or sour milk
2 large eggs

Steps:

  • 1. Sift together dry ingredients. Beat eggs, add buttermilk and shortening, then add to dry ingredients gradually, beating until smooth. Let set for 10 minutes.
  • 2. Pour about 1/4 cup batter into a hot greased griddle(or waffle iron) and cook until the top is full of tiny bubbles and the underside is brown. Turn and brown on other side. Serve with your favorite blueberry syrup or hot Maple cinnamon syrup and lots of melted butter..mMMmmm

OLD FASHIONED BUCKWHEAT GRIDDLE CAKES



Old Fashioned Buckwheat Griddle Cakes image

Recipe from: "Foods That Made New England Famous" submitted by : Mrs. James B. Sherman, Arlington, MA. She wrote: "It would be worth getting up in a room so cold water froze in the glass to once again run downstairs to a breakfast of genuine old-fashioned buckwheat griddle cakes, with maple syrup, made from batter that had...

Provided by Carol Junkins

Categories     Pancakes

Time 10m

Number Of Ingredients 6

buckwheat
2 c water
1 tsp salt
1 yeast cake
1 tsp sugar
1/4 c luckewarm water

Steps:

  • 1. Start at night for cakes in the morning, leaving batter in a warm place.
  • 2. Each morning save out a little of the batter to start a batch for the next day. Use a little white flour in mixing the batter after the first batch.
  • 3. As the batter grows older, add a little soda as needed, until it becomes neccessary to discard the old sponge and start all over again.

OLD FASHIONED BUCKWHEAT PANCAKES



Old Fashioned Buckwheat Pancakes image

This came from a recipe book that I received from my mother for graduation from High School many years ago. According to this book the pancake was brought to USA by the early Dutch settlers. Later the Germans in Pennsylvania would serve the pancakes for breakfast, lunch, or dinner.

Provided by BeckyF

Categories     Breakfast

Time 40m

Yield 36 pancakes

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
1/2 cup warm water, about 115 degrees
2 cups cold water
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon molasses
1/4 cup butter, melted
1 teaspoon baking soda, dissolved in
1/2 cup water

Steps:

  • Dissolve yeast in warm water.
  • Add cold water.
  • sift dry ingredients.
  • mix in rest.
  • Let the ingredients stand at room temperature for at least 30 minutes.
  • Heat griddle while mixing the batter the next morning.
  • To test sprinkle with drops of water.
  • If bubbles"skitter around," heat is just right and cakes will brown immediately.
  • Pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes).
  • If it is necessary grease griddle very lightly.
  • Turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes.
  • Turn and brown on the other side.
  • Keep pancakes hot for desserts, etc.
  • by placing between folds of wax paper in a warm oven.
  • Or place pancakes separately on a rack in a very low oven with the door ajar.
  • (DO NOT STACK THEM).

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

PRESTON COUNTY RAISED BUCKWHEAT CAKES



Preston County Raised Buckwheat Cakes image

This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time

Provided by Frugalfarmer

Categories     Breakfast

Time 9h10m

Yield 8-12 cakes, 2-4 serving(s)

Number Of Ingredients 12

1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast)
1 teaspoon salt
1 quart water (lukewarm)
3 cups buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder (not in original recipe) (optional)
1 teaspoon salt
2 teaspoons sugar
1 cup hot water (or half milk and water)
1 pint warm water (lukewarm)
1/2 teaspoon salt
1 cup buckwheat flour (to make a stiff batter)

Steps:

  • In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
  • When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
  • We usually serve stacks of 2-4 cakes each.
  • Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

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