I found a ton of recipes for these pancakes, some with just buckwheat flour, some with a combination of wholewheat and buckwheat flours. I followed this recipe that used both flours, but I replaced the all purpose flour with wholewheat pastry flour.
Buckwheat flour has an earthy taste and slightly coarse texture which makes these pancakes taste nothing like their American counterparts. I was worried if my kids would like them, but they ate them with some Nutella on top and seemed to like them.
These pancakes are traditionally served with caviar or smoked salmon. You can also go with sweet toppings like cream cheese, jams or sour cream.
Recipe adapted from here:
Buckwheat flour - ¾cup
Wholewheat Pastry flour - ½cup (or use all purpose flour)
Instant Yeast - 1tsp
Sugar - 2tsp
Warm Milk - 1cup
Egg - 1, large (or 1tbsp egg replacer whisked with 3tbsp water)
Oil - 1tbsp
Salt - a pinch
- Combine all the ingredients for the pancakes in a mixing bowl. Cover and set aside to rise for 1 hour.
- Heat a nonstick skillet or griddle on medium heat. Lightly grease the pan with cooking spray and put about 2~3tbsps of batter; cook till bubbles come up to the surface, about 1~2 minutes. Carefully flip and cook for about a minute.
- Keep the pancakes warm in a plate or an over while you make more pancakes with the remaining batter.
- Serve warm with jelly, cream cheese, sour cream etc.
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