Buckwheat Pancakes
Buckwheat Flour is a fantastic replacement for AP flour when making pancakes.
Ingredients:
1-1/4 c buckwheat flour
1-1/4 c milk (I like to use oat milk)
1 whole egg
2 tbsp melted butter, unsalted (plus 4 tbsp more for cooking)
3 tsp baking powder
2 tbsp granulated sugar
Buckwheat flour feels like very soft, fine sand
Procedure:
Put all ingredients less the melted butter in a mixing bowl. Whisk thoroughly until no clumps are present. Add melted butter, whisk until incorporated.
***You can use more or less milk depending on how thin or thick you like your pancakes. I find that buckwheat is denser, therefor I tend to go slightly thinner than normal pancake batter.
Whisk until batter becomes smooth and a nice consistency.
In a preheated pan on medium low, add 1 tbsp butter and melt completely.
Add 1 ladle of your pancake batter to the pan. Cook for 1-2 minutes on the first side.
It’ll be ready to flip when you see bubbles start to form on the outside edges of the pancake and it will look “cooked”.
Flip and cook on the second side for 1 more additional minute.
I like to spread some butter on top of the pancake while it is still in the pan right after I flip it for extra added goodness.
Plate, stacking the pancakes on top of each other. This helps keep them nice and warm!
Top with berry compote and warm maple syrup.
Breakfast is served. Enjoy!
-Logan
