Hearty Buckwheat Pancakes Are you having to resort to all those unusual ingredients from the back of your pantry? And you don’t know what to do about that bag of buckwheat flour? Here’s our hearty Buckwheat Pancake recipe. The great thing about pancakes is that you can freeze them. Read our freezing instructions below to do your meal prep for several days. Yield: 6-8 three-inch pancakes
Ingredients:
1 cup unbleached flour
¼ cup buckwheat flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1/8 teaspoon cardamom
1¼ vanilla soymilk
2 or 3 tablespoons vegetable oil
Directions: Mix the dry ingredients in a bowl. Slowly add the wet ingredients, and whisk until smooth. Spoon the batter onto an oiled griddle or skillet. When bubbles appear on the top of the pancake, flip them. Brown the other side then remove from the pan. Serve with warm maple syrup or fruit sauce. To freeze them: Place on parchment paper lined cookie sheet in the freezer. Don’t overlap them. After they are frozen, wrap them individually so they are airtight and store in the freezer. Reheat them in the microwave or toaster oven. Baker’s Notes: If you don’t have vanilla soymilk, add 1 teaspoon vanilla extract to the wet ingredients. You may also need to add another tablespoon sugar if your soymilk is unsweetened. Variation: Gently fold in fruit or nuts to the batter. | 