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.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1312 | ||
Calories from Fat: 200 (15%) | ||
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Amt Per Serving | % DV | |
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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
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