How To Make Buckwheat Pancakes
Buckwheat pancakes are a highly nutritious and gluten-free pancake option. I grew up eating buckwheat pancakes and always loved them. I recently made them again for my son to try (it had been over 10 years since I last had them), and I forgot what I was missing out on. My three-year-old son approved and gobbled them right up.
Buckwheat has a hearty feel and an earthy/nutty flavor. Did you know buckwheat is not actually a form of wheat at all? It is a pseudo-cereal that is related to the rhubarb plant. It is high in fiber, protein, and minerals like magnesium.Â
What You’ll Need
- buckwheat flour
- milk
- eggs
- baking soda
- sea salt
- butter or clarified ghee
Method
First, put a frying pan on the stove over medium heat.
Mix the flour and milk in a medium-sized bowl. Next, add in the eggs and sea salt. Then sprinkle in the baking soda while whisking the batter.
Melt the butter in the frying pan. Next, using a 1/4 measuring cup, pour some batter into the pan. Wait for the pancake to start to bubble and then flip. Cook until the other side is lightly browned and then transfer to a plate.
Repeat the process until all the batter is used up.
Serve with butter, maple syrup, and a warm berry sauce.
How To Store Pancakes
To store buckwheat pancakes, cool completely and store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.Â
Buckwheat Pancakes
Ingredients
Method
- Put a frying pan on the stove over medium heat.
- Mix the flour and milk in a medium-sized bowl. Next, add in the eggs and sea salt. Then sprinkle in the baking soda while whisking the batter.
- Melt the butter in the frying pan. Next, using a 1/4 measuring cup, pour some batter into the pan. Wait for the pancake to start to bubble and then flip. Cook until the other side is lightly browned and then transfer to a plate.
- Repeat the process until all the batter is used up.
- Serve with butter, maple syrup, and a warm berry sauce.
