Buckwheat Pancakes
I am always looking for different things to eat for breakfast that are also gluten free.
Recipe adapted from https://www.inspiredtaste.net/38616/buckwheat-pancakes/
PREP: 10 mins
COOK: 20 mins
TOTAL: 30 mins
Servings: 5-6 pancakes
Ingredients:
90g buckwheat flour
90g all-purpose flour or gluten free flour blend
300 ml milk, dairy or non-dairy
2 tbsp apple cider vinegar or fresh lemon juice
4 tbsp (56g) unsalted butter
1 tablespoon sugar
3/4 tsp baking soda, see notes for substituting baking powder
1/2 tsp fine sea or table salt
1 large egg
1 tsp vanilla extract
Directions:
place butter in skillet, on the low to medium heat slowly melt the butter. remove butter and place in heat safe bowl, let it cool for a bit and leave a bit of butter to coat bottom of skillet.
In a 2-cup (500 ml) measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.
Whisk the egg and vanilla into the milk.
Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.
Heat a large skillet (or use a griddle) over medium heat.
Use a 1/4-cup (60 ml) measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch (10 cm) circle. if it is too thick then add a bit of milk to thin it out.
When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.