Buckwheat Pancakes

This was the last remaining pancake recipe from Simply in Season. Which is kind of a good thing, since in the summer I always have herbs and greens that I need to use up, and the easiest way to do that is in scrambled eggs. But sometimes, pancakes and waffles are what we’re craving for breakfast. My Dad used to make us buckwheat pancakes every morning before school.

FOR PRINTABLE VERSION CLICK HERE: Buckwheat Pancakes

3/4 cup flour

3/4 cup buckwheat flour

3 Tbs sugar

3 1/2 tsp baking powder

3/4 tsp salt

1 egg (well beaten)

1 cup milk

3 Tbs oil

1 Tbs molasses

1. Sift together dry ingredients

2. Combine wet ingredients

3. Add wet ingredients to dry ingredients and stir just until moistened

4. Fry in a hot, greased frypan.

Servings: 4

The Verdict: DH said these were kind of a pain to make since they didn’t spread very well and the molasses made them prone to burning. But the flavor and texture were awesome. The molasses really brought out the flavor of the buckwheat, which all went well with the raw maple syrup.

Nutrition Facts

Serving size: 1/4 of a recipe (5.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 351.77

Calories From Fat (34%) 119.38

% Daily Value

Total Fat 13.5g 21%

Saturated Fat 2.74g 14%

Cholesterol 57.76mg 19%

Sodium 910.18mg 38%

Potassium 337.54mg 10%

Total Carbohydrates 51.02g 17%

Fiber 2.89g 12%

Sugar 16.05g

Protein 8.85g 18%

This post linked to Foodie Friday

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