Buckwheat Pancake Batter Recipe

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs
• 3 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, eggs, melted butter or oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Let the batter rest for about 10 minutes.
5. Heat a non-stick griddle or skillet over medium-high heat.
6. Drop the batter onto the griddle, using approximately 1/4 cup for each pancake.
7. Cook the pancakes until bubbles form on the surface, then flip and cook until golden brown on both sides, about 1-2 minutes per side.
8. Repeat with the remaining batter, adding more melted butter or oil to the griddle as needed.
9. Serve the pancakes hot with your favorite toppings, such as butter, syrup, fruit, or nuts.

Verdict:

These buckwheat pancakes are a delicious and nutritious twist on a classic breakfast favorite. The combination of buckwheat and all-purpose flour gives the pancakes a nutty flavor and fluffy texture. They are also gluten-free, which makes them a great option for those with dietary restrictions. Serve them up with your favorite toppings for a satisfying and healthy breakfast.

Serving Suggestions:

• Serve with butter and maple syrup for a classic breakfast.
• Add fresh berries, whipped cream, and a dusting of powdered sugar for a sweet and fruity treat.
• Top with chopped nuts, honey, and yogurt for a more savory alternative.