This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture.
Ingreadient:
- 1 cup buckwheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 large egg, room temperature
- 1 cup buttermilk
- 1 tablespoon butter, melted
- Maple syrup, optional
Direction:
- Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
- Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.
