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Buckwheat Pancakes Recipe

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Buckwheat Pancakes
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Ingredients

  • 1 cup buckwheat flour
  • 2/3 cups all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 1/8 t salt
  • 4 large egg whites
  • 2 cups buttermilk or soured milk
  • 4 T vegetable oil
  • 2 T brown sugar
  • In a medium size bowl
  • Stir together the buckwheat flour, all-purpose flour,
  • baking powder, baking soda, and salt
  • In another medium size bowl,
  • combine the egg whites, buttermilk, oil, and brown sugar
  • Add to the flour mixture all at once and stir until combined
  • Let stand 5 minutes
  • Stir before using
  • Heat a large griddle to 350°
  • Brush surface with a little additional oil
  • Using about 1/4 to 1/3 cup batter for each pancake,
  • Pour the batter onto the griddle
  • Cook for 3 minutes or just until the surface is covered with bubbles
  • Flip over and cook for 2 minutes more or until brown
  • Serve with blueberry syrup and honey butter~
  • Kitchen Tip~
  • How to make Honey Butter:
  • 3/4 cup room temperature butter
  • 1/4 cup honey
  • Cream ingredients together
  • Store in the refrigerator
  • Kitchen Tip~
  • How to Sour Milk:
  • If you don't have buttermilk,
  • Mix up some soured milk to use as a substitute.
  • To make 1 cup soured milk,
  • Place 1 T of lemon juice or vinegar in a 1-cup glass measuring cup
  • Add enough milk to measure 1-cup stir until mixed

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