Buckwheat Pancakes

By nnlester

This batter is different from regular pancake batter. It is very light and puffy. The pancakes also take a little longer to cook. You can make the batter the night before and refrigerate covered. Rusty thinks they are better that way.

Ingredients

• 1/2 cup buckwheat flour and 1/2 cup flour of choice (white spelt is really good)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk, shaken
• 1 large egg
• 1 teaspoon pure vanilla extract
• Butter, for the skillet

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Instructions
Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.