Fluffy Buckwheat Buttermilk Pancakes
Start your day with a delightful stack of Fluffy Buckwheat Buttermilk Pancakes, inspired by a treasured recipe from The Bouchard Family Farm. These pancakes combine the unique nutty flavor of Acadian Light Buckwheat flour with the tangy creaminess of buttermilk, making them not only delicious but also nutritious. Buckwheat is an amazing herb that packs a punch with its high protein content, iron, potassium, and Vitamin B. This breakfast treat is perfect for any occasion—whether you're looking for a wholesome breakfast or a special brunch dish.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Egg
1 (Beaten)
Buttermilk
1 cup (None)
Vegetable oil
2 teaspoons (None)
All-purpose flour
1/2 cup (None)
Light buckwheat flour
1/2 cup (None)
Sugar
1 tablespoon (None)
Baking powder
1 1/2 teaspoons (None)
Salt
1/2 teaspoon (None)
Instructions
1
In a medium bowl, crack the egg and beat it until smooth.
2
Pour in the buttermilk and vegetable oil, mixing until well combined.
3
In a separate bowl, whisk together the all-purpose flour, light buckwheat flour, sugar, baking powder, and salt.
4
Gradually add the dry ingredients to the wet mixture, stirring gently until the batter reaches a smooth consistency. Avoid overmixing.
5
Preheat your griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking oil.
6
To test if the griddle is ready, sprinkle a few drops of water on its surface. If the water dances and skitters, the griddle is hot enough.
7
Ladle the pancake batter onto the hot griddle, using about 1/4 cup for each pancake. Spread it out gently into a round shape using the back of a spoon.
8
Allow the pancakes to cook until they are puffed and filled with bubbles, usually about 2-3 minutes. Flip them over carefully.
9
Cook the other side until it is golden brown, about another 2-3 minutes.
10
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Buckwheat Buttermilk Pancakes?
These are a nutritious breakfast staple inspired by the Bouchard Family Farm, featuring the nutty flavor of buckwheat and the tang of buttermilk.
What makes buckwheat flour unique?
Buckwheat is an herb that provides a unique nutty flavor and is rich in protein, iron, potassium, and Vitamin B.
What type of buckwheat flour is recommended?
The recipe specifically suggests using Acadian Light Buckwheat flour for its distinct taste.
Is this recipe healthy?
Yes, buckwheat is high in protein and essential minerals, making these pancakes a wholesome choice.
How many eggs do I need for this recipe?
You will need 1 egg, which should be beaten before mixing.
Can I substitute the buttermilk?
The recipe calls for 1 cup of buttermilk to achieve a tangy creaminess and fluffiness, though a milk and vinegar substitute is often used in baking.
What kind of oil is used?
The recipe uses 2 teaspoons of vegetable oil in the batter.
Does this recipe use all-purpose flour?
Yes, it uses a 1/2 cup blend of all-purpose flour and a 1/2 cup of light buckwheat flour.
Is there sugar in these pancakes?
Yes, the recipe includes 1 tablespoon of sugar.
What leavening agent makes them fluffy?
1 1/2 teaspoons of baking powder are used to help the pancakes rise.
How do I prepare the egg?
The egg should be cracked into a medium bowl and beaten until smooth before adding other liquids.
Should I mix dry and wet ingredients separately?
Yes, the wet ingredients (egg, buttermilk, oil) and dry ingredients (flours, sugar, baking powder, salt) are prepared in separate bowls first.
How should I combine the batter?
Gradually add the dry ingredients to the wet mixture, stirring gently until smooth.
Is overmixing the batter bad?
Yes, you should avoid overmixing to ensure the pancakes remain light and fluffy.
How do I preheat the griddle?
Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking oil.
How do I know if the griddle is hot enough?
Sprinkle a few drops of water on the surface; if the water dances and skitters, it is ready.
How much batter should I use for each pancake?
Use about 1/4 cup of batter for each pancake.
How do I shape the pancakes on the griddle?
Ladle the batter onto the hot surface and spread it gently into a round shape using the back of a spoon.
When is it time to flip the pancakes?
Flip them when the pancakes are puffed and filled with bubbles, which usually takes 2-3 minutes.
How long does the second side take to cook?
Cook the second side for another 2-3 minutes until golden brown.
What toppings go well with buckwheat pancakes?
Maple syrup, fresh fruit, or yogurt are excellent choices for serving.
Is this recipe gluten-free?
As written it contains all-purpose flour, but it can be adapted with a gluten-free flour blend as a gluten-free option.
What nutrients are found in buckwheat?
Buckwheat is a good source of protein, iron, potassium, and B vitamins.
Is this a traditional recipe?
Yes, it is an Acadian-style recipe inspired by the Bouchard Family Farm.
What temperature should the griddle be?
The griddle should be set to medium heat.
Can I use butter to grease the pan?
Yes, you can use butter or cooking oil to lightly grease the skillet.
Is there salt in the batter?
Yes, the recipe includes 1/2 teaspoon of salt.
What is the consistency of the final batter?
The batter should be stirred until it reaches a smooth consistency.
Are these pancakes good for brunch?
Absolutely, they are perfect for a wholesome breakfast or a special brunch dish.
How many ingredients are in this recipe?
The recipe consists of 8 main ingredients.