RECIPE: Buckwheat Pancakes

Unlike traditional pancakes made with AP flour, these pancakes include a nice add-in of buckwheat flour giving them a unique blend of rich, nutty flavors and a wholesome texture that sets them apart. The robust taste and nutritional benefits of buckwheat are also a great reason to give these pancakes a try. Packed with essential nutrients like protein, fiber, and minerals such as magnesium and manganese, buckwheat not only satisfies your taste buds but also supports a healthy diet. These benefits may be outweighed though when you consider that I served these pancakes with Bavarian Cream and a sweet and sticky Blueberry Compote.

In this recipe, you’ll learn a great way to jazz up your pancake game. Whether you're looking to switch up your breakfast routine or impress guests with a unique dish, these pancakes are sure to become a new favorite. Get ready to enjoy a stack of pancakes that are absolutely delicious!

Buckwheat Pancakes

Prep: 5 Mins | Cook: 15 Mins | Servings: 4-6

Ingredients:

• 1 1/2 cups whole milk

• 4 Tb Champagne Vinegar (or white vinegar)

• 1 1/2 Cups AP Flour

• 1/4 cup Blueberry Compote or Jam (or your favorite flavor)

• 1/2 Cups Buckwheat Flour

• 4 Tb Sugar

• 2 tsp Baking Powder

• 1 tsp Baking Soda

• 1 tsp Salt

• 2 Eggs

• 4 TB Melted Butter (plus additional for frying the pancakes)

Instructions:

1. Preheat your griddle or pan over medium low heat. You may need to experiment with the heat to get the right temperature, you don’t want it too hot where it scorches. You are looking for a slow buildup on browning the pancakes.

2. In a mixing bowl combine the milk and vinegar.

3. While the milk/vinegar sit use another mixing bowl to add the flours, sugar, baking powder, baking soda, and salt. Mix well with a whisk.

4. To the milk/vinegar blend, add the eggs and butter. Whisk until combined and add to the flour mixture. Mix until just combined! You do not want to overmix. You want the consistency to be thick and slightly clumpy (but no flour pockets). If the mixture is too dry, add a little more milk or water as needed.

5. Allow to sit for a few minutes until the batter begins to almost bubble and rise.

6. Add a little butter to the pan using your spatula to spread it evenly. Ladle pancake mixture into the pan (work in batches as needed) in about 4 to 5 inch circles.

7. Do not flip until bubbles appear throughout the pancake circle and the shape holds when moving with a spatula.

8. Serve with maple syrup or get fancy and serve it how it is in the picture with Bavarian Cream and a good helping of blueberry compote.