Buckwheat Pancakes
Buckwheat pancakes have a nutty, wholesome flavor and texture, and are leavened with yeast instead of baking powder.
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Equipment
- Nonstick Griddle
Ingredients
- 1 ½ cups whole milk or buttermilk
- 2 tbsp unsalted butter
- 1 cup all-purpose flour, spooned and leveled
- ½ cup buckwheat flour, spooned and leveled
- ¼ cup dark brown sugar, lightly packed
- ¾ tsp instant (or rapid rise) yeast
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a small saucepan, warm the milk and butter over medium low heat, until the butter melts. The temperature of the liquid should be between 110 - 115 degrees F.
- In a large bowl, whisk together the flour, buckwheat flour, brown sugar, instant yeast, salt and cinnamon.
- Add the warmed milk/butter, egg and vanilla. Whisk until you have a smooth, thin batter.
- Cover the bowl with plastic wrap, and set in a warm place (like the inside of your oven with just the light on) for 1 hour, until bubbly.Note that at this point, you can either cook the pancakes immediately, or place the bowl in the refrigerator to rest overnight, then cook the pancakes in the morning. If chilling the batter overnight, let it come to room temperature in the morning for 30 minutes before cooking your pancakes.
- Heat your ungreased, nonstick griddle to between 310-325 degrees F. Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving plenty of room for the pancakes to spread out.
- Cook the pancakes on one side for about 2 minutes, until golden brown underneath, and lots of bubbles are rising to the surface. Flip the pancakes over and finish cooking the other side.
- Serve the pancakes hot, with butter and pure maple syrup.
Notes
Recipe adapted from Outlander Kitchen.
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