Name: Buckwheat Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 tbsp. (1/2 stick) butter, plus more for pan -; 1 c. buckwheat flour -; 1/4 c. granulated sugar -; 1 tsp. baking powder -; 1 tsp. ground cinnamon -; 1/2 tsp. baking soda -; 1/2 tsp. kosher salt -; 2 large eggs -; 1/2 c. milk, preferably whole -; 1 tsp. pure vanilla extract -; Yogurt; jam; fruit, such as strawberries, blueberries, and bananas; toasted coconut; and/or maple syrup, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Buckwheat Pancakes

1. 4 tbsp. (1/2 stick) butter, plus more for pan -

2. 1 c. buckwheat flour -

3. 1/4 c. granulated sugar -

4. 1 tsp. baking powder -

5. 1 tsp. ground cinnamon -

6. 1/2 tsp. baking soda -

7. 1/2 tsp. kosher salt -

8. 2 large eggs -

9. 1/2 c. milk, preferably whole -

10. 1 tsp. pure vanilla extract -

11. Yogurt; jam; fruit, such as strawberries, blueberries, and bananas; toasted coconut; and/or maple syrup, for serving -

How to cook deliciously - Buckwheat Pancakes

1. Stage

In a small saucepan over medium heat, melt butter. Once butter starts to foam, reduce heat to medium-low and continue to cook until butter starts to turn golden and stops sizzling, about 2 minutes. Immediately remove from heat. Pour into a small bowl and let cool.

2. Stage

In a large bowl, whisk flour, granulated sugar, baking powder, cinnamon, baking soda, and salt.

3. Stage

In a medium bowl, whisk eggs, milk, vanilla, and cooled brown butter. Add to dry ingredients and mix until just combined.

4. Stage

In a medium nonstick skillet over medium heat, melt some butter. Working in batches, pour a scant 1/4 c. batter into skillet and cook until bubbles form around edges, about 2 minutes. Flip and continue to cook until cooked through, 1 to 2 minutes more. Transfer pancakes to a plate. In same skillet, melt more butter, adjusting heat as needed, and repeat with remaining batter.

5. Stage

Serve pancakes warm with desired toppings.