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Categories:
buckwheat flour flour baking powder baking soda salt milk buttermilk eggs unsalted butter honey maple syrup
Viewed: 29 - Published at: 8 months agoIngredients
- 34 cup buckwheat flour
- 34 cup all-purpose flour
- 1 12 teaspoons baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 34 cup milk
- 34 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 3 tablespoons honey
- maple syrup or honey or butter
Method
- In a bowl, whisk the flours, baking powder, baking soda, and salt together.
- In another bowl, whisk the milk, buttermilk, eggs, melted butter, and honey together; blend well.
- Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (dont worry if the batter is a bit lumpy).
- You will have a thick, dark batter that looks as though powdered coffee has been sprinkled through it; as the batter sits, it will become thicker, stickier, and more elasticthat is fine.
- Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat or, if using an electric griddle, set to 350; if you want to hold the pancakes until serving time, preheat your oven to 200.
- Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are brown.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve with suggested toppings.
