American buckwheat pancakes
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American buckwheat pancakes

By Ailsa Brown

Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup

  • Prep:10 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 486
  • fat 16g
  • saturates 8g
  • carbs 67g
  • sugars 0g
  • fibre 5g
  • protein 16g
  • salt 2.1g

Ingredients

  • 150g plain flour
  • 150g buckwheat flour
  • 2 tbsp caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50g butter, melted
  • 2 large eggs
  • 400ml buttermilk
  • vegetable oil, for frying
  • blueberries
  • maple syrup
MPU 2

Method

  1. Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.

  2. Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.

  3. Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

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