Traditional Dutch Buckwheat Pancakes
These Traditional Dutch Buckwheat Pancakes offer a delightful taste that reflects the rich history of this beloved breakfast treat. Originating from the early Dutch settlers in America, this recipe has evolved through the years, finding its place on tables from breakfast to dinner, especially in Pennsylvania Dutch cuisine. The use of buckwheat flour gives these pancakes a unique, earthy flavor, while the addition of molasses and butter contributes to their moisture and richness. Perfectly fluffy and full of character, these pancakes are an excellent way to start your day or serve as a comforting meal anytime.
36
Servings
58
Calories
8
Ingredients
Ingredients
Active dry yeast
1/4 ounce (Dissolved in warm water)
Warm water
1/2 cup (Approximately 115 degrees Fahrenheit)
Cold water
2 cups (Unprepared)
Sifted flour
1 cup (Sifted)
Salt
1/2 teaspoon (Unprepared)
Molasses
1 tablespoon (Unprepared)
Butter
1/4 cup (Melted)
Baking soda
1 teaspoon (Dissolved in 1/2 cup of water)
Instructions
1
In a small bowl, dissolve the active dry yeast in the warm water and let it sit until frothy, about 5-10 minutes.
2
In a large mixing bowl, combine the cold water, sifted flour, salt, molasses, and melted butter. Mix until just combined.
3
Add the yeast mixture to the batter, then gently fold in the dissolved baking soda along with an additional 1/2 cup of water.
4
Cover the batter with a clean kitchen towel and allow it to rest at room temperature for at least 30 minutes or overnight for better flavor.
5
The next morning, preheat your griddle or skillet over medium heat. To check the temperature, sprinkle a few drops of water onto the surface—if they skitter and evaporate quickly, the griddle is ready.
6
Lightly grease the griddle if necessary, then pour the batter in small pools, keeping them slightly apart for perfectly round pancakes.
7
Cook the pancakes until they are puffed up, full of bubbles, and edges look set, about 2-3 minutes, then carefully flip them to brown the other side.
8
Hold the cooked pancakes warm by placing them between folds of wax paper in a warm oven or on a rack in a very low oven, ensuring they are not stacked to retain crispness.
Nutrition Information
2g
Fat
9g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Traditional Dutch Buckwheat Pancakes?
These are a hearty breakfast treat originating from early Dutch settlers in America, known for their unique earthy flavor and fluffy texture.
What gives these pancakes their unique earthy flavor?
The use of buckwheat flour combined with molasses provides the distinct, rich, and earthy flavor characteristic of this recipe.
How many servings does this recipe yield?
This recipe makes approximately 36 servings.
How many calories are in a single serving?
Each serving contains 58 calories.
How long should the yeast mixture sit before adding it to the batter?
The active dry yeast should sit in warm water for about 5 to 10 minutes until it becomes frothy.
What is the recommended temperature for the warm water used with the yeast?
The water should be approximately 115 degrees Fahrenheit to properly activate the yeast.
Can I prepare the batter in advance?
Yes, for better flavor, you can let the batter rest at room temperature overnight, though a minimum of 30 minutes is required.
How do I check if the griddle is at the correct temperature?
Sprinkle a few drops of water onto the surface; if they skitter and evaporate quickly, the griddle is ready.
What is the fat content per pancake?
Each pancake contains 2g of fat.
How much protein is in one serving?
Each serving provides 1g of protein.
How many carbohydrates are in these pancakes?
There are 9g of carbohydrates per serving.
What role does molasses play in this recipe?
Molasses contributes to the moisture, richness, and the traditional dark color of the pancakes.
How should the baking soda be prepared before adding it to the mix?
The baking soda should be dissolved in 1/2 cup of water before being gently folded into the batter.
What is the best way to keep the pancakes warm after cooking?
Place them between folds of wax paper in a warm oven or on a rack in a very low oven.
Should the pancakes be stacked when keeping them warm?
No, they should not be stacked to ensure they retain their crispness.
How long do the pancakes need to cook on each side?
Cook for about 2-3 minutes until they are puffed and full of bubbles, then flip to brown the other side.
What type of flour is used in this recipe?
The recipe calls for 1 cup of sifted flour, specifically buckwheat flour according to the traditional description.
Is this recipe associated with any specific American region?
Yes, it is a staple in Pennsylvania Dutch cuisine.
How much butter is required for the batter?
The recipe requires 1/4 cup of melted butter.
Does the batter contain salt?
Yes, the recipe uses 1/2 teaspoon of salt.
How much molasses is used in the recipe?
The recipe calls for 1 tablespoon of molasses.
Can these pancakes be served for meals other than breakfast?
Yes, they are described as a comforting meal that can be served anytime from breakfast to dinner.
How many ingredients are needed in total?
There are 8 main ingredients used in this recipe.
What type of yeast should I use?
The recipe specifies 1/4 ounce of active dry yeast.
Do I need to grease the griddle?
The griddle should be lightly greased if necessary before pouring the batter.
How much cold water is used in the mixture?
The recipe requires 2 cups of cold water.
What should the consistency of the yeast be when it's ready?
The yeast should be frothy before being added to the batter.
How do you achieve perfectly round pancakes?
Pour the batter in small pools, keeping them slightly apart on the griddle.
What category of food does this recipe fall under?
It is categorized as a Breakfast recipe.
What should I cover the batter with while it rests?
The batter should be covered with a clean kitchen towel.