Buckwheat Pancakes Recipe

Buckwheat is a grain-like seed. It is a pseudocereal (like Quinola) since it is not a grass, and it is unrelated to other actual types of wheat. Buckwheat has many health benefits, and unlike regular pancakes, Buckwheat pancakes contain no gluten.

Beware of other recipes that also have regular flour if you're trying to avoid gluten, and also avoid recipes that have lots of sugar and other sweet things that make them taste like cake.

Ingredients

• 120 grams (1 cup) Buckwheat Flour.
• 6.30 grams (1 1/2 tsp) Granulated Sugar.
• 1.42 grams (1/4 tsp) Salt.
• 4.79 grams (1 tsp) Baking Powder.
• 1.20 grams (1/4 tsp) Baking Soda.
• 300 ml (1 1/4 cup) Buttermilk or Buttermilk Substitute.
• 50 grams (1 whole) Egg.
• 1.2 ml (1/4 tsp) Vanilla Flavoring (Extract or Essence).

Preparation

1. Preheat a griddle or large frying pan to medium.
2. Whisk together all dry ingredients (Flour, Sugar, Salt, Baking Powder, and Baking Soda).
3. Add the wet ingredients (Buttermilk, Egg, and Vanilla), and mix until smooth.
4. Allow mixture to stand for about 5 minutes until bubbles begin to form.
5. Lightly grease the cooking surface with butter or oil.
6. Scoop 1/4 cup of batter onto the griddle for each pancake (an ice cream scoop comes in handy here). Cook until the surface starts to bubble, and flip with a spatula to cook the other side until golden brown. The other side cooks faster.

References