Buckwheat Pancakes With Caramelized Apples Recipe

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Servings: 12


Cost per serving $0.14 view details
  • 1 Tbsp. butter
  • 2 Tbsp. sugar
  • 1/2 tsp fresh minced ginger
  • 1 x Matsu apple, or possibly other hard cooking apple, peeled, cored, and, thinly, sliced
  • 1/4 tsp cinnamon
  • 1/3 c. maple syrup Buckwheat Pancakes
  • 3/4 c. all purpose flour
  • 1/2 c. buckwheat flour
  • 1 3/4 tsp baking pwdr
  • 1 pch salt
  • 2 x egg, room temperature
  • 1 c. lowfat milk, plus
  • 2 Tbsp. lowfat milk, room temperature
  • 1 Tbsp. buckwheat honey, (substitute any other type)
  • 2 Tbsp. melted butter


  1. Just before making pancakes, prepare apples by heating the butter and sugar in a medium skillet on high. When sugar is beginning to turn brown, add in the apples and ginger and toss for about 3-5 min or possibly till apples are just beginning to soften and well coated in sauce. Add in the cinnamon and maples syrup and remove from heat.
  2. Buckwheat Pancakes:In a medium bowl, sift together the flours with baking pwdr and salt.
  3. In another medium bowl, whisk together the Large eggs, lowfat milk, honey and melted butter. Make a well in the center of dry ingredients and gradually stir in wet till just combined, but no flour remains lumpy. Cover and let rest in fridge for at least 30 min.
  4. Makes about 16 medium pancakes.
  5. Cook the pancakes on a griddle or possibly shallow skillet, using a teaspoon of melted butter at a time. Heat pan or possibly griddle well and pour about 1/4 c. of batter at a time and cook till pancake begins to bubble on surface. Flip and continue to cook for a further min or possibly till golden brown. Repeat with remaining batter. Serve with warmed apple mix.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 49g
Recipe makes 12 servings
Calories 99  
Calories from Fat 36 36%
Total Fat 4.06g 5%
Saturated Fat 2.24g 9%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 238mg 10%
Potassium 83mg 2%
Total Carbs 12.85g 3%
Dietary Fiber 0.7g 2%
Sugars 3.5g 2%
Protein 3.17g 5%
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