Finding that most recipies for buckwheat pancakes were too unleavened, heavy and lacking in a palatable texture, this is my own variation on buckwheat pancakes. These babies are light, fluffy and tasty, incorporating a combination of wheat, buckwheat and rye flours, with the added flavor of buttermilk.
Preheat and lightly grease cast-iron griddle or other cooking surface. Setting should be med-high. My preference is cast iron. Sift all dry ingredients together, add water and vegetable oil and mix only until blended. One word of advice, do not over mix or re-mix, as leavening will be compromised. The secret to light and fluffy pancakes is to mix minimally, only enough to thoroughly combine ingredients and no more. To test if the griddle is hot enough, splash a few drops of water onto the pan. The water should bounce and dance around the pan. Pour batter onto hot griddle, turn after bubbles appear then disappear. Original recipie makes about 8, 6" to 8" panckakes.
The secret to fluffy pancakes is making sure not to over mix or re-mix the batter. Mix once, only until blended.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (747g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2076 | ||
Calories from Fat: 333 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 10.4mg | 3 % | |
Sodium 3986.7mg | 137 % | |
Potassium 3051mg | 80 % | |
Total Carbohydrate 400.8g | 118 % | |
Dietary Fiber 54g | 216 % | |
Sugars, other 346.7g | ||
Protein 70g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2076
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