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Best Buckwheat Pancakes
SUBMITTED BY:
jessica
"These are delicious buckwheat pancakes that taste great with some butter and syrup or jam."
RECIPE RATING:
Read Reviews
(44)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup buttermilk
1 egg
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter
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DIRECTIONS
In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
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REVIEWS
Reviewed on Oct. 21, 2003 by
BEV
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BEV
Oct. 21, 2003
I had bought a bag of buckwheat flour on a recent trip to a mill. I wanted to try buckwheat pancakes because I'd never eaten them. My husband and I both loved the taste. However, they didn't rise like the regular pancakes I'm used to. I've since learned that the batter needs to sit for a while before using it. So, I'm anxious to try again. Next time, I'll make the batter the night before and keep in the refrigerator.
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24 users found this review helpful
I had bought a bag of buckwheat flour on a recent trip to a mill. I wanted to try buckwheat...
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Reviewed on Jul. 23, 2003 by
JWILSON14
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JWILSON14
Jul. 23, 2003
These are really good. My whole family loved them. Best if you let the mix sit for a bit to make lighter, fluffier pancakes.
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13 users found this review helpful
These are really good. My whole family loved them. Best if you let the mix sit for a bit to...
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Reviewed on Jul. 23, 2003 by MARIACARTER
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MARIACARTER
Jul. 23, 2003
This recipe was wonderful. My mom always fixed buckwheat pancakes when we were little and they were my absolute favorite! I had never found a good recipe until now. These were light and fluffy. I used Fat-Free Buttermilk, Promise Fat-Free butter, 1 Egg Beater and used Pam on the griddle. It turned out great and was then much less fattening.
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13 users found this review helpful
This recipe was wonderful. My mom always fixed buckwheat pancakes when we were little and...
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Reviewed on Jul. 23, 2003 by MARYTMORRIS
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MARYTMORRIS
Jul. 23, 2003
Regular or 'heart-healthy' kind are really GOOD! Heart-healthy even lighter in texture which helps with initial (They're too heavy!) reactions from new eaters of Buckwheat. If the batter sits and works about 1-2 hours, the lighter they get! Our tasters could not tell the difference between 'heart-stoppers' & 'heart-healthy' batches.
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11 users found this review helpful
Regular or 'heart-healthy' kind are really GOOD! Heart-healthy even lighter in texture which...
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Reviewed on Jul. 23, 2003 by REGINARO
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REGINARO
Jul. 23, 2003
I have made these pancakes several times and they are a family favorite. I didn't have any problems with them not being fluffy and in fact I use no sodium baking soda since I'm on a sodium restricted diet. One tip for making pancakes is not to over mix them.
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7 users found this review helpful
I have made these pancakes several times and they are a family favorite. I didn't have any...
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Reviewed on Feb. 11, 2006 by madcook
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madcook
Feb. 11, 2006
These pancakes did cook up fluffy but the taste was less than appealing. All I could taste was baking soda and salt. I added about 2T of sugar and that made these pancakes edible. I did have to substitute plain yogurt for the buttermilk, an acceptable substitution according to Allrecipes. If I make these again, I will not add salt, will add more sugar and may cut back on the soda.
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6 users found this review helpful
These pancakes did cook up fluffy but the taste was less than appealing. All I could taste was...
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Reviewed on Sep. 9, 2005 by Lou
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Lou
Sep. 9, 2005
My 13 year old loved these pancakes - even though buckwheat is healthy!! The first time I made the recipe I substituted buttermilk by adding one tablespoon of lemon juice to regular milk and the pancakes turned out great just the same.
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6 users found this review helpful
My 13 year old loved these pancakes - even though buckwheat is healthy!! The first time I made...
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Reviewed on Jul. 23, 2003 by Amy
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Amy
Jul. 23, 2003
These are great pancakes - love the flavor, and they bake up nice and fluffy. My husband and I like a more pronounced buckwheat flavor, so I use only 2 tbsp. white flour, and use about 10 tbsp. (a little less than 3/4 cup) buckwheat flour. Thanks for this recipe!!
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6 users found this review helpful
These are great pancakes - love the flavor, and they bake up nice and fluffy. My husband and I...
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Reviewed on Aug. 6, 2006 by dinoback
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dinoback
Aug. 6, 2006
These were great and wolfed down by all the family. Very light having made them the night before and refridgerated. Leftovers also reheated in the toaster very well.
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5 users found this review helpful
These were great and wolfed down by all the family. Very light having made them the night...
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Reviewed on Oct. 3, 2005 by VEGGIES4LIFE2002
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VEGGIES4LIFE2002
Oct. 3, 2005
I used to make great pancakes, pre-vegan days. Having trouble since. This recipe is great. I substituted soymilk and lemon juice for buttermilk, olive oil for butter, soy flour and water for egg, and ground the kasha in my coffee grinder. Turned out great, tender, moist and fluffy. Substitutions work well. Definitely a keeper. My 2 year old is even eating them!
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5 users found this review helpful
I used to make great pancakes, pre-vegan days. Having trouble since. This recipe is great. ...
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