Paired with tart buttermilk, the funky, nutty flavor of buckwheat makes a pancake that’s much more interesting than the standard. The flavor of buckwheat is so powerful and assertive that some recipes cut it with some all-purpose flour. But you should not, at least on the first try—its funk is my joy!
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients and beat until smooth.
Heat a griddle or large skillet over medium-high heat and spray with cooking spray. Pour the batter onto the griddle in 1/4-cup rounds and cook 2 or 3 minutes, until small bubbles appear on the surface. Flip and cook until the other side is lightly browned.
Repeat with the remaining batter.
Serve warm with butter and maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (410g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 200 (15%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 49.9mg||15 %|
|Sodium 555.5mg||19 %|
|Potassium 2127.1mg||56 %|
|Total Carbohydrate 254.6g||75 %|
|Dietary Fiber 35.8g||143 %|
|Sugars, other 218.8g|
|Protein 47g||67 %|
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: 1312
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!