Buckwheat Pancakes

Excellent pancakes made with buckwheat flour are easier to digest than those made with white wheat flour, and are also more suitable for people with gluten sensitivity. Buckwheat also contains more fiber, minerals, amino acids, antioxidants, and especially healthier carbohydrates.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, fresh

  • 1 spoon Sugar, white

  • 2 spoons Butter, unsalted

  • 0.25 teaspoons Salt, table

  • 125 g Flour, Whole wheat

  • 250 ml Milk, whole milk

  • pieces Oil, vegetable oil, canola

Steps

  1. In a small pot, slowly melt the butter over low heat. Once the butter has melted, remove the pot from the heat and let the butter cool to lukewarm.

  2. In a bowl, whisk the eggs. Add the cooled butter, sugar, and salt, and mix well to form a uniform mixture. Then, mix in half of the milk.

  3. Add the buckwheat flour and mix well to form a smooth batter without lumps. Gradually mix in the remaining milk. Let the prepared batter rest for 10 to 30 minutes before cooking to allow the starch granules to swell in the liquid. Be sure to mix the batter well again before cooking.

  4. Heat a pancake pan over medium heat. Grease it with oil or a small piece of butter. Pour enough batter into the greased pan to cover the bottom completely.

  5. When the pancake turns golden brown on the bottom, carefully flip it with a spatula and cook the other side. Place the cooked pancake on a plate, and place the plate over a container of almost boiling water to keep the pancakes warm.

  6. Repeat the process with the remaining batter, stacking the cooked pancakes on top of each other. Once all the pancakes are cooked, serve them with jams, spreads, sour cream, or simply sprinkle them with sugar and drizzle with lemon juice.

Nutrition Information (Per 100g)

  • Calories: 287.43 kcal
  • Fat: 12.33 g
    • Saturated Fat: 6.16 g
  • Carbohydrates: 32.12 g
    • Sugars: 3.57 g
  • Protein: 10.38 g
  • Fiber: 3.89 g

Advice

Half of the milk can be replaced with water, or instead of milk, you can use any plant-based drink.