Easy Buckwheat Flapjacks (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon baking soda
02 -
1/2 teaspoon salt
03 -
3 tablespoons sugar
04 -
3/4 cup all-purpose flour
05 -
3/4 cup buckwheat flour
→ Wet Ingredients
06 -
Up to 2 cups buttermilk
07 -
3 tablespoons unsalted butter, melted and cooled down
08 -
1 egg (optional)
09 -
Vegetable oil for greasing the pan
# Instructions:
01 -
Warm up your griddle or a seasoned skillet over medium heat.
02 -
In a big bowl, toss together the buckwheat flour, sugar, baking soda, all-purpose flour, and salt using a whisk.
03 -
Whisk the egg with half of the buttermilk. Stir in the melted butter, then mix this into the dry stuff, adding the rest of the buttermilk as needed until the batter is thick but smooth enough to pour.
04 -
Use a paper towel to spread a bit of oil evenly across your cooking surface.
05 -
Pour about 1/4 cup batter for each pancake. Let them cook until the bubbles start popping on the top (in about 2-3 minutes), then flip and let the other side go for another 1-2 minutes.
# Notes:
01 -
You can swap all-purpose flour entirely with buckwheat flour to make this gluten-free.
02 -
No buttermilk? Mix milk with a splash of vinegar as a replacement.
03 -
Egg isn’t required but helps the pancakes hold together better.