Best 3 Buckwheat Rye Pancakes Recipes
Buckwheat rye pancakes, a delightful fusion of buckwheat and rye flours, offer a unique and wholesome breakfast or brunch experience. These pancakes are not only a treat to the taste buds but also a source of essential nutrients. With their nutty flavor and slightly chewy texture, buckwheat rye pancakes provide a satisfying and energizing start to the day. This article presents three variations of buckwheat rye pancakes, each with its own distinct character. The classic buckwheat rye pancake recipe showcases the natural flavors of these flours, while the sourdough buckwheat rye pancakes add a tangy twist with the inclusion of sourdough starter. For those seeking a vegan option, the vegan buckwheat rye pancakes use plant-based milk and yogurt to create a delicious and allergy-friendly version. Whether you prefer a traditional taste or are looking for a creative twist, these buckwheat rye pancake recipes offer something for every palate.
Let's cook with our recipes!
BUCKWHEAT-RYE PANCAKES
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.
Provided by Chris Morocco
Categories Bon Appétit Pancake Breakfast Buttermilk Kid-Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16-18 large
Number Of Ingredients 13
Steps:
- Pancake mix:
- Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.
- Do ahead
- Mix can be made 1 month ahead. Store airtight at room temperature.
- Assembly:
- Place pancake mix in a large bowl. Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay).
- Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.
BUCKWHEAT PANCAKES
I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
- Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
- Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g
UNCLE BILL'S BEST BUCKWHEAT PANCAKES
This is a Russian recipe that has been in the family for many years and has been a good change from the regular pancakes.
Provided by William Uncle Bill
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter.
- In another bowl, mix together, all-purpose flour, buckwheat flour, sugar, salt and baking soda.
- Pour the dry ingredients into the egg-mixture.
- Stir until the two mixtures are just incorporated.
- Heat a griddle or large frying pan on medium-high heat.
- In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt. Use as required to rub the griddle or frying pan before frying each batch of pancakes.
- Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes.
- Fry until bubbles form on the top of the pancakes, about 3 minutes.
- Flip them over and cook for another 3 minutes or until done.
- Continue to fry pancakes with the remainng batter.
- Serve with melted butter and syrup or your favorite jams.
Nutrition Facts : Calories 498.6, Fat 28, SaturatedFat 14.1, Cholesterol 148.7, Sodium 1546.6, Carbohydrate 51.4, Fiber 2.8, Sugar 19.2, Protein 12.5
Tips:
- To achieve the best results, make sure to use fresh, high-quality ingredients.
- If you don't have buckwheat flour, you can make your own by grinding buckwheat groats in a food processor.
- To make the pancakes gluten-free, use gluten-free flour instead of all-purpose flour.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this will make the pancakes tough.
- Cook the pancakes over medium heat so that they have time to cook through without burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Buckwheat rye pancakes are a delicious and nutritious breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. So next time you're looking for a hearty and flavorful breakfast, give buckwheat rye pancakes a try!
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