BUCKWHEAT PANCAKES
Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 20m
Yield Makes 8-10 pancakes (Serves 4)
Number Of Ingredients 11
Steps:
- Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
- Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
- Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.
Nutrition Facts : Calories 486 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium
BUCKWHEAT PANCAKES WITH BUTTER-PECAN SYRUP
These syrup topped wholesome pancakes can be on the table in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
- Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
- In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
- Top each serving (2 pancakes) with about 2 tablespoons syrup.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 17 g, TransFat 0 g
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