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Best buckwheat pancakes
These are delicious buckwheat pancakes that taste great with some butter and honey or jam.
Ingredients
Serves: 3
- 250ml buttermilk
- 1 egg
- 3 tablespoons butter, melted
- 6 tablespoons plain flour
- 6 tablespoons buckwheat flour
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 3 tablespoons butter
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- In a medium bowl, whisk together the buttermilk, egg and melted butter.
- In another bowl, mix together plain flour, buckwheat flour, sugar, salt and bicarb. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
- Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 10cm pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
Gluten free tip
If you'd like to make gluten free pancakes, simply substitute the plain flour for a gluten free flour mix or additional buckwheat flour. Buckwheat flour is naturally gluten free.
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Reviews & ratings
Average global rating:
(140)
Reviews in English (124)
I had bought a bag of buckwheat flour on a recent trip to a mill. I wanted to try buckwheat pancakes because I'd never eaten them. My husband and I both loved the taste. However, they didn't rise like the regular pancakes I'm used to. I've since learned that the batter needs to sit for a while before using it. So, I'm anxious to try again. Next time, I'll make the batter the night before and keep in the refrigerator. - 11 Aug 2002 (Review from Allrecipes US | Canada)
These are really good. My whole family loved them. Best if you let the mix sit for a bit to make lighter, fluffier pancakes. - 08 Sep 2002 (Review from Allrecipes US | Canada)
Regular or 'heart-healthy' kind are really GOOD! Heart-healthy even lighter in texture which helps with initial (They're too heavy!) reactions from new eaters of Buckwheat. If the batter sits and works about 1-2 hours, the lighter they get! Our tasters could not tell the difference between 'heart-stoppers' & 'heart-healthy' batches. - 26 Nov 2001 (Review from Allrecipes US | Canada)