We love Buckwheat on the farm as much as we do on our plates. Fluffy and tender, these golden brown pancakes are packed with Buckwheat’s uniquely nutty flavor and nutrient density. Whether you’re starting off a busy day or enjoying a slow morning, Buckwheat Pancakes are satisfying and delicious.
Instructions:
In a medium bowl, whisk together 1 cup of mix the dry ingredients. In a separate bowl, whisk together 1 egg, 1 to 1 ½ cups of milk, and 1 tsp of vanilla extract (optional) until well combined.
Make a well in the center of the dry ingredients and pour in half of the liquid mixture. Stir until just combined, then add the remaining liquid mixture and continue stirring until the batter is fully incorporated. The batter should be on the thicker side but pourable.
Over medium heat, melt butter in a cast-iron or nonstick pan. Scoop about a ¼ cup of batter into the pan. When the batter starts to bubble, flip and cook on the other side until golden brown.
Pro tips:
Pancakes are a great way to use up sourdough discard. Add ¼ to a ½ cup of discard to your wet ingredients. This will increase the amount of pancakes one batch makes, but that’s never a bad thing!
Instead of greasing your cooking surface, you can incorporate a few tablespoons of melted butter or neutral oil into your batter. This will change the appearance of the pancakes slightly, but simplifies the cooking process.
Ingredients: Organic Whole Grain Buckwheat Flour, Organic Whole Wheat All Purpose Flour, baking soda, baking powder (cornstarch, baking soda, monocalcium phosphate,) salt.
We love Buckwheat on the farm as much as we do on our plates. Fluffy and tender, these golden brown pancakes are packed with Buckwheat’s uniquely nutty flavor and nutrient density. Whether you’re starting off a busy day or enjoying a slow morning, Buckwheat Pancakes are satisfying and delicious.
Instructions:
In a medium bowl, whisk together 1 cup of mix the dry ingredients. In a separate bowl, whisk together 1 egg, 1 to 1 ½ cups of milk, and 1 tsp of vanilla extract (optional) until well combined.
Make a well in the center of the dry ingredients and pour in half of the liquid mixture. Stir until just combined, then add the remaining liquid mixture and continue stirring until the batter is fully incorporated. The batter should be on the thicker side but pourable.
Over medium heat, melt butter in a cast-iron or nonstick pan. Scoop about a ¼ cup of batter into the pan. When the batter starts to bubble, flip and cook on the other side until golden brown.
Pro tips:
Pancakes are a great way to use up sourdough discard. Add ¼ to a ½ cup of discard to your wet ingredients. This will increase the amount of pancakes one batch makes, but that’s never a bad thing!
Instead of greasing your cooking surface, you can incorporate a few tablespoons of melted butter or neutral oil into your batter. This will change the appearance of the pancakes slightly, but simplifies the cooking process.
Ingredients: Organic Whole Grain Buckwheat Flour, Organic Whole Wheat All Purpose Flour, baking soda, baking powder (cornstarch, baking soda, monocalcium phosphate,) salt.
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