Buckwheat Pancake Recipe

The first thing that comes to our mind when we hear the word buckwheat, is that it is a type of wheat. However, though the name is similar to the word wheat, there is actually nothing common between the two.

It can be described as a plant crop which is often mistaken to be a grass, because it has spreading leaves and little white flowers. Buckwheat is actually referred to the seeds of the plant, which are used to cook food, especially in Asian countries.

It can be cooked in the same manner as rice, or it is milled to make flour, which can then be used to bake a variety of things.

This flour is not only popular for its taste, but also for its nutritional value, and hence, it is usually combined with other types of flour in certain recipes, as it enhances the taste of a dish. It is also a rich source of various nutrients including proteins, carbohydrates, fiber, iron, potassium, and calcium. Also, it is said to have a very low-fat content, which makes it a good option for people who are health conscious.

However, the best thing about this flour is that it is gluten free and hence, perfect for people who are affected by celiac diseases. Buckwheat is used for making various things including breads, cakes, muffins, pancakes, etc. Here, we will take a look at some recipes that are healthy, as well as delicious.

These pancakes are a healthy option for breakfast. They can be made by just using buckwheat or by mixing it with different types of flour. Here, you will find recipes for both methods. You can try the recipe that suits your palette as well as health requirements.

Ingredients

• Buckwheat Flour, (sifted) 12 oz.
• Molasses, 3 tsp.
• Flour, 4 oz.
• Buttermilk, 3 cups
• Oil, 3 tsp.
• Salt, 1 tsp.
• Baking Soda, 1 tsp.
• Butter, (melted) as per taste

Directions
Take the dry ingredients in a large mixing bowl and whisk them together with a wooden spoon. In another bowl, mix molasses and buttermilk. Blend well with the help of an electric blender. When they are fully combined, add these ingredients to the bowl containing dry ingredients and continue stirring till all the lumps have vanished (you can use your hand to mix the lumps into the batter).

On a medium flame, heat a frying pan after greasing it lightly. Pour ¼ measure of batter into the pan and spread it out. When one side of the pancake is cooked, flip it and cook the other side. Take it out of the pan when both sides are completely cooked. Serve it with honey or chocolate sauce and dot it with butter.

This pancake is a mouth-watering combination of buckwheat flour, whole wheat flour and blueberries.

Ingredients

• Buckwheat Flour, ¾ cup
• Buttermilk, 1 cup
• Blueberries, 2 cups
• Baking Powder, 1½ tsp.
• Honey, 3 tsp.
• Whole Wheat Pastry Flour, ¾ cup
• Canola Oil, 2 tbsp.
• Baking Soda, ½ tsp.
• Non-Fat Milk, ¾ cup
• Salt, ¼ tsp.
• Maple Syrup, ½ cup
• Eggs, 2

Directions
Combine all the wet ingredients together in a large mixing bowl, including non-fat milk, oil, buttermilk, eggs, and honey. Blend them completely and set aside. In another medium-sized bowl, mix all the dry ingredients like baking powder, buckwheat flour, wheat flour, and salt.

Add baking soda and mix well. Combine the dry ingredients in the large bowl containing wet ingredients and stir till they all are completely blended. Fold in a cup of blueberries and keep aside.

Heat a non-stick skillet on a low to medium flame and spread ¼ cup of pancake batter into it. Within 1½ minutes, bubbles will start forming on the upper side. When this happens, check by lifting one side of the pancake to see whether the other side has become brown, and then turn it over to the other side.

Cook the other side of the pancake for the same time and when it turns golden brown in color, transfer into a plate and serve with the remaining blueberries and maple syrup.

Ingredients

• Buckwheat Flour, 8 oz.
• Sugar, 2 tbsp.
• Milk, 8 oz.
• Butter or Margarine, (melted) 2 tbsp.
• Baking Powder, 1 tsp.
• Egg, (beaten) 1
• Salt, ½ tsp.

Directions
In a large mixing bowl, combine buckwheat flour, baking powder, and sugar together. Stir in the wet ingredients, including milk, egg and butter, one at a time. Mix well each time an ingredient is added to the large bowl, until all the ingredients are completely blended.

Preheat skillet and grease it lightly with oil. Pour ¼ cup of pancake batter on a hot skillet and cook both the sides until they turn golden brown in color. Transfer into a serving dish and serve hot.

If you are opting for this flour because you are suffering from gluten allergy, make sure you buy a pack that has 'gluten-free' specifically mentioned on it. You can serve the above mentioned recipes with various sauces like chocolate, strawberry, honey and orange, or a scoop of vanilla ice cream, to enhance their taste.