Reviewed: Nov. 7, 2009

Wow... I don't know how these have such high reviews. Waaay too much salt/baking soda taste (i thought that looked like a lot of salt going in!). And I'm an huge salt fiend. The texture was perfect light, and fluffy. I especially liked that this buckwheat recipe didn't require yeast like many do, making it faster, so I hope by cutting back on the salt and soda next time they will come out okay.

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JulieSD82

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Reviewed: Jul. 25, 2009

Very good, we have been trying new grains and just purchased some buckwheat flour. This was a successful first. The one thing I did differently was used 1 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt. I have never used buttermilk without using a combination baking powder and soda. We also did not use the butter in the pan, just a cooking spray. Thank you for sharing such a fun recipe.

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cook4fam_2

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 27, 2009

Pretty tasty. I added blueberries to mine and they went great together. If you make to big a batch you can freeze the rest for some other day.

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rhmboo

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Reviewed: Apr. 12, 2009

Very good. I used 1/2 baking soda and 1/2 baking powder as I didn't want any bitter baking soda taste. I let the batter sit overnight in the fridge, too. Also substituted WW flour for the AP white. I was a little afraid the pancakes would be too thick (I like crepes, so I prefer thin). But they were so light and fluffy, they were fine. My family loved them, too. Served with homemade apple-blackberry sauce. Delicious!

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sari

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Reviewed: Feb. 24, 2009

These were very good with stone-ground buckwheat flour from a historic mill nearby. I was afraid the stone-ground flour would result in heavy cakes, but it didn't. I reduced the baking soda to 1/2 tsp and added 3/4 tsp of baking powder. These are better if you let the batter rest before cooking, (I only let it rest about 45 min) and baking powder is necessary for the cakes to rise during cooking if the batter isn't cooked immediately. Baking soda reacts and releases its gas bubbles immediately. Double-acting baking powder needs heat to get the rising action going.

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Lucy G.

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Reviewed: Feb. 14, 2009

Not bad, Still very runny, less filling. I did let it sit for about half an hour. I have tried a recipe that was all buckwheat and thought that the addition of a.p. flour would solve the runnyness but didn't. Plus I prefer more "Buck" in my buckwheat pancakes. Next time I'll increase the buckwheat scale back the AP and let it sit over night.

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wes

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 26, 2009

Awesome!! This is a keeper for sure! I followed someone else's lead and used 1/2 yogurt and 1/2 milk instead of buttermilk. Taste great like that, but when you add bits of boiled sweet potato, oh wow you are in for a treat!

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anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Jan. 24, 2009

Yum! A really tasty recipe. I swapped 3 Tbsp of millet flour for the white flour and agave nectar for the white sugar. And I wasn't patient enough to let the batter sit. They were as fluffy as any pancakes I've eaten at a restaurant.

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foodie

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

Excellent. I made the batter the night before, and they were light and fluffy

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jah

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Sep. 3, 2008

very delicious! light in texture but very good flavor.

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rmreevesolis

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Reviewed: May 11, 2008

This is the recipe I was looking for! I made the batter the night before and let it sit; my grandmother always did hers that way.

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QUILTRESS1

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Orange, California, USA

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Reviewed: Apr. 13, 2008

This was a good buckwheat recipe. I doubled the recipe but shouldn't have. One batch would've been plenty for two hungry adults and a 2 yr old. I took the advice of other reviewers and prepared it the night before. Since I didn't have any buttermilk I used half yogurt and half milk. I also used whole wheat flour instead of all-purpose flour. The result was a perfectly thick batter that created beautifully light and fluffy pancakes. Very tasty... thank you!

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Apr. 2, 2008

Oh my gosh! This recipe was the absolute best and I am a person who loves to try new recipes! I didn't have buckwheat flour but had some whole buckwheat I guess you'd call it. I just threw it into my coffee grinder and the taste was nutty and my whole family loved it! The absolute best! A definite keeper.

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Shirleygirl

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Reviewed: Mar. 10, 2008

I followed the recipe as written. The pancakes were the lightest and fluffiest buckwheats I have ever had.

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Dasisalles

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: East Rochester, New York, USA

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Reviewed: Mar. 3, 2008

These were very nice. They were easy to make and I got four 15cm diameter pancakes from the mixture - just the right amount for two for breakfast!

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Jo C

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 30, 2008

Super yummy! I too used half whole wheat and half buckwheat, I cut out the white flour altogether. Even the fussy eaters ate these!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jan. 29, 2008

What a treat! I have always LOVED buckwheat pancakes, but had to rely on the rare occasion when I could find them on a restaurant menu as buckwheat flour years ago was difficult to find on store shelves. That has changed, and now that buckwheat flour is readily available I have enjoyed these pancakes at home. Don't expect them to be like buttermilk pancakes as the taste is entirely different. This is a GREAT recipe I've used for several years, and I love the inclusion of the buttermilk. I just wish you could make buckwheat pancakes, butter and syrup lo cal, so we could enjoy these more often instead of as an occasional treat. Thanks for sharing your recipe Jessica!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 23, 2008

Flavour wise, these were really good! I took the suggestion of some of the other users and let the batter sit overnight, but it didn't seem to help at all, the pancakes were still really thin and not fluffy.

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gengi

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 5, 2008

These pancakes were the consistency of water. Even after I added more flour to thicken they were still very runny. I did use reconstituted butter milk powder and water for the buttermilk called for but still think they would have been runny. Maybe I will try the recipe again with fresh buttermilk and see if that helps.

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