Buckwheat Pancakes with Buttermilk

The addition of baking soda and buttermilk ensures that the pancakes are light and fluffy.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Flour, buckwheat

  • 3 spoons Sugar, white

  • 1 teaspoon Baking powder

  • 0.5 teaspoons Salt, table

  • 30 g Butter, unsalted

  • 475 ml Whey, sour, liquid

  • pieces Oil, vegetable oil, canola

Steps

  1. In a small cup, slowly melt the butter over low heat. In a larger bowl, mix buckwheat flour, sugar, baking soda, and salt. Pour the melted butter into the bowl with the dry ingredients and start mixing all the ingredients with a hand whisk. While continuously mixing, slowly pour in the buttermilk. Add only enough buttermilk to achieve the desired consistency. Once all the ingredients are combined into a thick, pourable batter, stop mixing.

  2. Place a pan on the stove and heat it well over medium heat. Pour a little oil (about 0.5 teaspoon) into the heated pan and spread it with a paper towel. Using a small ladle, pour about 60 ml of batter onto the heated pan. The pancake should be about half a centimeter thick and around 10 centimeters in diameter. If the pan is large, you can cook multiple pancakes at the same time. When bubbles start to appear on the surface of the pancake (after about 2 to 3 minutes), flip it with a spatula. Cook the pancake on the other side for another 1 to 2 minutes. Transfer the cooked pancake to a warmed plate and cover it. Repeat the process until you run out of batter.

  3. Once all the pancakes are cooked, arrange them on plates and serve with fresh fruit, fruit syrup, or jam.

Nutrition Information (Per 100g)

  • Calories: 375.9 kcal
  • Fat: 10.97 g
    • Saturated Fat: 5.48 g
  • Carbohydrates: 64.72 g
    • Sugars: 14.26 g
  • Protein: 8.78 g
  • Fiber: 7.31 g

Advice

If desired, you can add one egg to the pancake batter. Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added. When baking soda combines with acidic ingredients (sour milk, buttermilk, yogurt, lemon juice, or vinegar), it causes the formation of carbon dioxide gas, which expands and lightens the batter. Therefore, the batter prepared with baking soda requires the right proportion of acid: for half a teaspoon of baking soda, use 250 ml of sour milk, buttermilk, yogurt, or 1 tablespoon of lemon juice or vinegar.