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Buckwheat Pancake Mix
Created by: Howcan Team
Ingredients
- 2 cups buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, combine 2 cups of buckwheat flour, 1/2 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Mix the dry ingredients together until well combined.
- Transfer the pancake mix to an airtight container for storage or immediate use.
- To make pancakes, combine 1 cup of pancake mix with 1 cup of milk and 1 egg in a separate bowl.
- Whisk the ingredients together until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly greased griddle or non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, greasing the griddle as needed.
- Serve the pancakes warm with your favorite toppings and enjoy!
Buckwheat pancake mix has a rich history dating back to ancient civilizations. Buckwheat, a gluten-free grain, was first cultivated in Southeast Asia and later spread to Europe and North America. Chefs and home cooks have long cherished its nutty flavor and nutritional benefits. In the United States, buckwheat pancakes gained popularity in the Northeast, particularly in regions like New England and the Hudson Valley. Today, the best versions of this dish can be found in quaint diners and farm-to-table restaurants in these areas. To make the perfect buckwheat pancakes, it's crucial to get the balance of buckwheat flour, leavening agents, and sweeteners just right. For a twist, some chefs incorporate ingredients like blueberries or maple syrup into the batter for added flavor.
15 min
12 pancakes
120 per pancake calories
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