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Buckwheat Pancakes

Diet.Chef's picture
Ingredients
  All-purpose flour 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Buckwheat flour 1⁄4 Cup (4 tbs)
  Baking soda 3⁄4 Teaspoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Egg 1
  Molasses 2 Teaspoon
  Margarine 2 Teaspoon, melted (Divided)
  Pancake syrup 1⁄4 Cup (4 tbs)
  Low calorie pancake syrup 1⁄4 Cup (4 tbs) (60 Calories Per Fluid Ounce)
Directions

GETTING READY
1. Take a medium mixing bowl and combine flours and baking soda in it; set the mix aside.
2. Take a small mixing bowl and add in it buttermilk, egg, and molasses. Take a wire whisk and with the help of it meat the ingredients until it is thoroughly mixed.
3. Now add this mix into flour mix; stir evenly so that all the ingredients get to mix with each other and at end become slightly lumpy.

MAKING
4. Take a 12-inch skillet or griddle and brush it with1/2 of the margarine. Heat the griddle/skillet.
5. Use of ½ of the batter; carefully drop batter on the hot margarine brushed skillet/griddle and make 4 pancakes one after another each of 4 inches in diameter.
6. Cook the pancakes over medium heat until the upper surface of the pancakes turns bubbly and the bottom turns golden brown.
7. It will take 2-3 minutes to brown each of the sides of the pancakes; use a pancake turner for turning pancakes over.
8. Now remove the pancakes form the pan and place them on plate; it is better to keep them warm.
9. Repeat the process and make more pancakes using the entire quantity of batter.

SERVING
10. Serve each potion of the pancakes topped with 1 tablespoon of syrup.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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