Buckwheat Pancake Recipe
Buckwheat has been a staple in many cultures for centuries, despite its misleading name. It’s not a type of wheat; instead, it’s a seed related to rhubarb and sorrel. Originally cultivated in Southeast Asia, buckwheat spread to Europe and eventually North America.
Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
Dry Ingredients:
- 1 cup buckwheat flour
- 1 tablespoon sugar (optional, for sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 large egg
- 1 cup milk (or a non-dairy alternative like almond milk)
- 1 tablespoon melted butter (or oil)
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Batter:In a large bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt.In another bowl, mix the egg, milk, melted butter, and vanilla extract until well combined.Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing; it’s okay if the batter is slightly lumpy.
- Preheat the Skillet:Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
- Cook the Pancakes:Pour about 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.Flip the pancake carefully using a spatula and cook for another 1-2 minutes on the other side until golden brown.
- Serve:Transfer the cooked pancakes to a plate and keep them warm. Repeat with the remaining batter.Serve with your favorite toppings such as fresh berries, maple syrup, yogurt, or a sprinkle of nuts.