These pancakes have a delightfully nutty flavor due to the buckwheat. Buckwheat contains lots of fiber and minerals and as a non-cereal, no gluten. To make the recipe completely gluten free, use an additional cup of buckwheat flour instead of wheat flour. The recipe is from an old edition of Joy of Cooking.
1 cup buckwheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 teaspoons sugar
1 tsp salt
2 eggs, divided
1/4 cup melted butter
2 1/4 cups buttermilk
1 tsp vanilla extract
Mix the dry ingredients together.
Whisk the egg yolks and stir in the melted butter. Add buttermilk and vanilla and stir.
Step 3 (optional)
Beat the egg whites until stiff but not dry. This makes for fluffier pancakes. You can skip this step and just use whole eggs in step 2.
Pour wet ingredients into dry and mix until just combined. Gently incorporate egg whites. Do not overmix!
In a hot skillet, cook pancakes on both sides until golden. Use about 1/4 cup batter per pancake.
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