The Best Buckwheat Pancakes Recipe Ever

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 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.
I discovered the recipe in the Deborah Madison cookbook called Vegetarian Cooking for Everyone. She calls them buckwheat flapjacks and serves them with molasses butter, a mixture of melted butter, molasses and crème fraiche.
Ingredients:
*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.
Molasses Maple Syrup
Buckwheat Pancakes Recipe
Makes 14-16 pancakesIngredients:
- 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
- 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.
*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.
Molasses Maple Syrup
- 1/3 cup real maple syrup
- 1 Tbsp. fancy Molasses
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