Ingredients with Measurements:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Special equipment needed:
- Griddle or large non-stick skillet
- Spatula
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or large non-stick skillet over medium heat. Grease with butter or cooking spray.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet, leaving space between each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter.
9. Serve hot with butter and maple syrup.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 12-14 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 130
Fat: 5g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 250mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 4g
Substitutions for ingredients:
- Buckwheat flour can be substituted with whole wheat flour or oat flour.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with milk or a non-dairy milk alternative.
- Unsalted butter can be substituted with coconut oil or a non-dairy butter alternative.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter.
- Sprinkle cinnamon and sugar on top of the pancakes before flipping.
- Top with sliced bananas and chopped walnuts.
- Add 1/4 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter for a fall twist.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a 1/4 cup measuring cup to scoop the batter for evenly sized pancakes.
- Grease the griddle or skillet with butter or cooking spray to prevent sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Add a dollop of whipped cream and a sprinkle of powdered sugar for a classic presentation.
Garnishes:
Fresh berries, sliced bananas, chopped nuts, whipped cream, and powdered sugar.
Pairings:
Bacon, sausage, scrambled eggs, fresh fruit, and coffee.
Suggested side dishes:
Hash browns, roasted potatoes, or a side salad.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
- If the pancakes are sticking to the griddle or skillet, grease it with more butter or cooking spray.
Food safety advice:
- Use pasteurized eggs to prevent the risk of salmonella.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Buckwheat pancakes have been a staple in American cuisine since the colonial era. Buckwheat was a popular crop in the northeastern United States and was used to make pancakes, porridge, and other dishes.
Flavor profiles:
The buckwheat flour gives these pancakes a nutty and earthy flavor, while the buttermilk adds a tangy and slightly sour taste. The addition of sugar and vanilla extract provides a touch of sweetness.
Serving suggestions:
Serve these classic buckwheat pancakes for breakfast or brunch with your favorite toppings and sides.
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