Name: Buckwheat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 cup buckwheat flour; 2 tablespoons brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 large egg, room temperature; 1 cup buttermilk; 1 tablespoon butter, melted; Maple syrup, optional

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety, giving the light and tender pancakes a nutty flavor and hearty texture.

Ingredients

1 cup buckwheat flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 large egg, room temperature

1 cup buttermilk

1 tablespoon butter, melted

Maple syrup, optional

Instructions

1 Start the batter

2 In a large bowl, combine the buckwheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

3 Combine the wet and dry ingredients

4 In a separate bowl, whisk together the egg, buttermilk and melted butter, then stir this blend into the dry ingredients, mixing just until everything is evenly moistened.

5 Cook the pancakes

6 Preheat a lightly greased griddle or large skillet over medium heat. Pour the batter by 1/4 cupfuls onto the griddle, and flip them when the bubbles on top begin to pop. Cook the pancakes until the second side is golden brown. Serve them with syrup and additional butter, as desired.