Buckwheat pancakes revisited

Buckwheat pancakes

Ingredients :

• 3/4 cup (100 g) buckwheat flour
• 3/4 cup (100 g) all-purpose flour
• 3 tablespoons of sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, optional
• Up to 2 cups (475 ml) buttermilk*
• 3 tablespoons (14 g) unsalted butter, melted and cooled slightly
• Vegetable oil to coat the pan

*Don't have buttermilk ? You can substitute two tablespoons of white vinegar mixed with enough regular milk to make two cups (after stirring in the vinegar, let the mixture sit for five minutes). Alternatively, you can mix 1 1/2 cups of plain yogurt with 1/2 cup of milk.

A crepe recipe that you can make gluten-free
We've experimented quite a bit with this recipe, including one egg, excluding one egg, all buckwheat flour (naturally gluten-free), or half buckwheat, half all-purpose flour, and you know what? It all comes out good.

My favorite combination includes an egg and uses half white flour and half buckwheat flour. But the egg-free or buckwheat flour combinations were also moist, flavorful, and easy to eat.

Buckwheat does not contain gluten , so if you are sensitive to gluten, you should not have a problem with buckwheat.

Cooking recipe

1. Preheat the pan:

Heat a cast iron skillet or nonstick skillet over medium heat. The skillet or griddle should be ready to receive the batter as soon as it is mixed.

2. Prepare the pancake batter:

In a large bowl, whisk together the dry ingredients (flours, sugar, salt, baking soda).

Beat the egg with a fork and fold into half of the buttermilk. Add the melted butter and mix. Add the egg mixture to the dry ingredients , then slowly add more buttermilk if necessary to achieve a thick but runny consistency for your batter (you may not need all of the buttermilk, depending on the type of buttermilk you are using and the brand of flour).

Don't overmix! Some lumps may remain.

3. Pour the batter into the hot pan by ladle :

Put a small amount (1/2 teaspoon) of vegetable oil on the pan or griddle and spread it with a paper towel to coat.

Ladle batter onto hot surface until desired size. Reduce heat to medium-low. Cook pancake for 2 to 3 minutes on this first side.

4. Flip the pancakes:

Watch for bubbles to form on the surface of the crepe. When air bubbles begin to rise to the surface in the center of the crepe, flip the crepe. Cook for another 1 to 2 minutes, or until the crepes are golden brown.

5. Keep the finished pancakes warm:

Keep your pancakes warm on a rack in the oven set to "warm," or stack them on a plate and cover with a towel or foil as you make more.

Serve and enjoy!

Nutritional information (per serving):

• Calories: 385
• Lipids: 15 g
• Carbohydrates: 52 g
• Protein: 11 g

I hope you enjoy this delicious cooking recipe ! Feel free to leave a comment.

Elise.B

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