Wholesome Buckwheat Buttermilk Pancakes Recipe
Did you know that buckwheat is grown in New Brunswick? We get so accustomed to our food being from faraway places that it’s easy to forget so much food can be, and is, grown locally.
The BBC food website has a list of 25 foods you should try at least once. They range from octopus to okra, but in the middle of the list is buckwheat. I don’t think of buckwheat as being exotic – it’s grown in New Brunswick after all - but reading it on the list did remind me of a great recipe for buckwheat pancakes that I have had for years.
We top buckwheat pancakes with a generous pour of real maple syrup.
Leftovers can be frozen and reheated in the toaster. And they make a great lunchbox snack.
If you love buckwheat and would like to find more ways to bake with it try my Buckwheat Pound Cake recipe.
Buckwheat Buttermilk Pancakes Recipe
Makes 14-16 pancakes
- ¾ cup buckwheat flour
- ¾ cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup fancy molasses
- 2 eggs
- 3 Tbsp. oil or melted butter
- 1 ¾ cups buttermilk
- In a large bowl whisk together dry ingredients. In another bowl whisk the molasses, eggs, oil, and buttermilk. Add buttermilk mixture to the dry ingredients and combine well. Let the batter rest for 5-10 minutes.
- Warm a fry pan over medium and brush lightly with oil or butter. Using a ¼ cup measuring cup, pour batter into the hot pan.
- Cook until the top of the pancakes are covered with bubbles and the bottom are nicely browned. Flip and cook until done.