You are here

Buttermilk Buckwheat Pancakes

Country.Chef's picture
Ingredients
  Eggs 2
  Buttermilk 625 Milliliter
  Butter 25 Milliliter
  Molasses/Honey 15 Milliliter
  Buckwheat flour 375 Milliliter
  All purpose flour 125 Milliliter
  Baking soda 4 Milliliter
  Salt 4 Milliliter
  Butter 1 Tablespoon
Directions

In large bowl, whisk together eggs, buttermilk, melted butter and molasses.
Stir together buckwheat and all-purpose flours, baking soda and salt; sprinkle over buttermilk mixture and stir just enough to moisten.
In skillet, melt just enough butter over medium heat to coat surface of pan.
Cook batter, 1/4 cup (50 mL) for each pancake, for 1-1/2 to 2 minutes or until bubbles on top break but do not fill in and pancakes are golden brown on bottom.
Turn pancakes and cook for 30 to 60 seconds or until golden brown.
Makes 16 to 20 pancakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Stir Fried
Ingredient: 
Milk Product
Servings: 
16

Rate It

Your rating: None
4.27059
Average: 4.3 (17 votes)