You’ll believe me when I say this is the best buckwheat pancake recipe on earth. But first…
I had heard stories about this sort of thing happening…The mother of all annoyances that can grate on you like a tap dripping through the night: teens standing in front of a full fridge, doors wide open, complaining that there is nothing to eat. Not a thing.
I have discovered a temporary solution to that problem these past couple of weeks: a steady supply of pancakes. I have been making double batches on the weekends and leaving the extras in the fridge for my kids to snack on like cookies. I load the pancakes full of hearty flour like barley and buckwheat and add a good sprinkle of blueberries. Whole grain flour makes them more filling and adds to the flavour.
For Shrove Tuesday I made this recipe for the best buckwheat pancakes and doubled the recipe so there were lots left over.
This is the best recipe I have ever found for buckwheat pancakes. The texture is lovely, they aren’t too thin (halfway between a crepe and a fluffy pancake), have a wonderful flavour and behave in the pan.
The Best Buckwheat Pancakes Recipe Ever
Course: BreakfastDifficulty: Easy4
servings5
minutes30
minutes35
minutesIngredients
¾ cup buckwheat flour
¾ cup all-purpose flour, spelt flour or whole wheat
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup fancy molasses
2 large eggs, beaten
3 Tbsp. oil (plus more for the pan)
1 ¾ cups buttermilk
Directions
- Whisk dry ingredients together in a bowl.
- In another bowl whisk the molasses, eggs, oil, and buttermilk.
- Add wet to dry and combine well. Let batter rest for 10 minutes.
- Warm a fry pan over medium and brush lightly with oil. Using a ¼ cup measure pour batter into hot pan.
- Cook until covered with bubbles then flip.
Notes
- Molasses Maple Syrup
- 1/3 cup real maple syrup
- 1 Tbsp. fancy Molasses
- Combine in a pitcher and stir well.
