Buckwheat Pancakes: A Delightful Fusion of Taste and Texture
Buckwheat pancakes, also known as blinis or kasha pancakes, are a culinary delight that has captured the hearts of breakfast enthusiasts worldwide. Originating from Eastern Europe, these pancakes showcase the unique, nutty flavor of buckwheat flour, masterfully combined with traditional pancake ingredients. Their characteristic fluffy texture and golden-brown exterior make them an irresistible treat that promises a satisfying start to your day.
This collection of buckwheat pancake recipes offers a tantalizing array of flavors and variations, ensuring that there's something to suit every palate. From the classic buckwheat pancake recipe that celebrates the simplicity of this beloved dish to creative renditions like buckwheat chocolate chip pancakes, buckwheat banana pancakes, and buckwheat zucchini pancakes, each recipe promises a unique taste experience.
Whether you prefer your pancakes savory or sweet, topped with fresh fruit, whipped cream, or a drizzle of maple syrup, these recipes provide endless possibilities for customization. Dive into the world of buckwheat pancakes and discover a new favorite breakfast staple that combines taste, texture, and versatility like no other.
BUCKWHEAT PANCAKES
Steps:
- Preheat the skillet: Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
- Flip the pancakes: Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.
Nutrition Facts : Calories 385 kcal, Carbohydrate 52 g, Cholesterol 74 mg, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, Sodium 835 mg, Sugar 16 g, Fat 15 g, ServingSize Makes 14 to 15 4-inch pancakes, serves 2-3, UnsaturatedFat 0 g
PUFFY BUCKWHEAT PANCAKES
These are very tasty and puffy pancakes.The buckwheat flour adds a nutty flavor.My family loves it.
Provided by ALEKSANDRA B. @HappyCouple1990
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Stir together the flours,baking powder,baking soda,salt and sugar in a mixing bowl.
- In another bowl ,stir together the yogurt,egg,milk,and cooled melted butter.
- Pour the liquid ingredients into the mixing bowl and stir until combine.
- Spray the surface of a large skillet with cooking spray.Heat it over medium high heat.
- For each pancake, spoon 1/4 cup of batter onto the surface and cook until the top begins to bubble and the bottom is golden.
- Flip each pancake and cook it until it is golden on the second side.Serve them warm with maple syrup or fresh fruits and whipped topping.
BEST BUCKWHEAT PANCAKES
These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.
Provided by jessica
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the buttermilk, egg, and melted butter.
- In another bowl, mix together white 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 to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g
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
BUCKWHEAT PANCAKES
Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 20m
Yield Makes 8-10 pancakes (Serves 4)
Number Of Ingredients 11
Steps:
- Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
- Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
- Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.
Nutrition Facts : Calories 486 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium
BUCKWHEAT PANCAKES WITH BUTTER-PECAN SYRUP
These syrup topped wholesome pancakes can be on the table in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
- Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
- In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
- Top each serving (2 pancakes) with about 2 tablespoons syrup.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 17 g, TransFat 0 g
DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES
I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.
Provided by Martha Rose Shulman
Categories breakfast, brunch, vegetables, main course
Time 1h
Yield serving 4 to 6
Number Of Ingredients 13
Steps:
- Preheat a griddle.
- Sift together flours, baking powder, baking soda and salt.
- In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
- Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
- In a separate bowl toss blueberries with 1/2 teaspoon flour.
- If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- Use fresh buckwheat flour: Fresh buckwheat flour will give your pancakes a better flavor and texture than old flour.
- Grind your own buckwheat flour: If you can, grind your own buckwheat flour. This will give you the freshest flour possible and ensure that it has a fine texture.
- Let the batter rest: Letting the batter rest for at least 30 minutes will help the buckwheat flour absorb the liquid and produce a more tender pancake.
- Use a hot griddle: A hot griddle is essential for cooking buckwheat pancakes. If the griddle is not hot enough, the pancakes will stick and won't cook evenly.
- Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning.
- Flip the pancakes only once: Buckwheat pancakes are delicate, so it's important to flip them only once. If you flip them too often, they will break apart.
Conclusion:
Buckwheat pancakes are a delicious and healthy breakfast option. They are easy to make and can be enjoyed by people of all ages. With their nutty flavor and fluffy texture, buckwheat pancakes are a great way to start your day.
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