Archive for the ‘Breakfast’ Category
Recipe for Buckwheat Pancakes
Recipe: Easy Recipe for Buckwheat Pancakes
Buckwheat pancakes are lovely with jam or butter and syrup. These pancakes which are sometimes yeast-raised are enjoyed across the world. They are known as galettes in France or buckwheat blinis in Russia. They are also eaten in Belgium and the Netherlands. Light, foamy buckwheat pancakes are easy to make and you can eat them for breakfast or as a snack. The buckwheat flour gives them an earthy flavor.
It is best to make the pancake batter twelve hours ahead or at least an hour ahead, else the pancakes will not rise very well. Some recipes for buckwheat pancakes omit this step but it is important, if you want the best results. There is no gluten in buckwheat so a recipe for buckwheat pancakes is very good if you cannot tolerate gluten. Using only buckwheat flour will give you brittle pancakes so it is best to use a combination of buckwheat flour and all-purpose flour (at least, if you can eat gluten). Mix the dough by hand, not using an electric beater, because it will come out more elastic and taste better.
To make this recipe for buckwheat pancakes, you will need to combine butter, egg, and buttermilk with dry ingredients to make a batter, and then you fry the pancakes in butter until they are dry. These pancakes are best served hot so you can serve them as you go or you can keep them warm in a low oven while you make the rest. Count on each one taking four or five minutes to cook.
Photo Description:
Buckwheat pancakes are savory pancakes rather than sweet ones and they are simple to make at home. Some people like to mill their own buckwheat flour and although this might be a good idea if you do a lot of baking, it is usually simpler just to buy it. You will need a flat pan to cook them (not a wok) and it is best to use cast-iron rather than something non-stick. It is easier to toss the pancakes in a flat-bottomed cast-iron pan anyway. You can rub some bacon on the hot pan to grease it or simply use butter or spray oil. As you can see from the picture, these delicious wholesome-looking buckwheat pancakes look tasty and would be great with some butter and syrup on top.
Recipe for Buckwheat Pancakes
Basic Buckwheat Pancakes
Ingredients
- 1 teaspoon baking soda
- 1 teaspoon white sugar
- 6 tablespoons butter
- 1 cup buttermilk
- 6 tablespoons buckwheat flour
- ½ teaspoon salt
- 1 egg
- 6 tablespoons all-purpose flour
Instructions
- Melt half the butter and whisk it with the egg and buttermilk.
- Combine the buckwheat flour, white flour, baking soda, salt, and sugar in another bowl.
- Pour the flour mixture into the buttermilk mixture and stir until mixed.
- Leave the batter in the refrigerator overnight if you can.
- Heat a skillet over a moderately hot flame and ¼ of the remaining butter.
- Let it melt, then spoon ¼ of the batter into the pan.
- When you see bubbles on top, flip the pancake over and cook the other side for 3 minutes or until done.
- Repeat with the remaining mixture until you have 4 pancakes.
- You can keep the first ones warm in a low oven until they are all done.
- (Makes 4)
Number of servings (yield): 4
