Buckwheat pancakes

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.

Ingredients

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

Step 1

Mix the dry ingredients together.

Step 2

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.

Step 4

Pour wet ingredients into dry and mix until just combined. Gently incorporate egg whites. Do not overmix!

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Step 5

In a hot skillet, cook pancakes on both sides until golden. Use about 1/4 cup batter per pancake.

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Enjoy! Try it with rose hip syrup, it’s delicious.

 

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