Buckwheat Pancake
Buckwheat Pancakes are a hearty, gluten-free alternative to traditional flapjacks, known for their earthy, nutty flavor and dark, rustic appearance.
< 30min
Easy
Ingredients
For how many people?
2 pancakes per person
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Directions
In a bowl, mix together the buckwheat flour, the sugar, the baking powder, the baking soda and the salt.
In another bowl, whisk together the buttermilk, the eggs, and the vanilla liquid.
Pour the flour mixture into the buttermilk mixture; whisk until the batter is thick and smooth.
Let it rest for at least 5 minutes. You will see bubbles appear.
Melt the butter in a pan over medium-high heat.
Take a large spoon and pour the batter into the mold.
Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and the edges are dry.
Flip the pancake over. Cook it on the other side for 1 to 2 minutes, or until golden brown.
Place the cooked pancakes on a plate.
Ready! Enjoy your pancakes with strawberries and honey. And with a hot or cold drink.
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