The tangy buttermilk creates a tender texture, while the hearty buckwheat ensures a satisfying meal. Ideal for a nutritious start to the day or a delicious brunch option, these pancakes are a delicious way to enjoy the goodness of buckwheat in a familiar form.
Ingredients:
- 1 cup buckwheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 tsp ground cloves
- 1 large egg, room temperature
- 1 cup buttermilk
- 1 tablespoon butter, melted
- Maple syrup, optional, to serve
Method:
In a large bowl, combine the buckwheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
In a separate bowl, whisk together the egg, buttermilk and melted butter.
Pour the wet ingredients into the dry and stir just until moistened.
Heat a lightly greased griddle or skillet over medium heat.
Drop the batter onto the griddle 1/4 cup at a time. Cook until bubbles start to form on the top and the edges look set, then flip and cook until the second side is golden brown.
Serve hot with maple syrup if desired.
