Buttermilk-buckwheat Pancakes
Buckwheat is not a grain, but actually a seed related to rhubarb and sorrel.
This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Buttermilk-buckwheat Pancakes
Ingredients
Instructions
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In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the buttermilk, egg, honey, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Heat a non-stick skillet or griddle over medium heat.
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Scoop 1/4 cup of batter onto the skillet for each pancake.
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Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
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Remove from the skillet and keep warm.
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Repeat with the remaining batter.
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Serve the pancakes warm with your favorite toppings.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 33g11%
- Sugars 6g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
