Time 25m Yield 4 Number Of Ingredients 9 Steps:
Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl. Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes. Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Time 25m Number Of Ingredients 9 Steps:
Preheat the skillet: Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed. Flip the pancakes: Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking. Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.
Time 30m Yield 8 3-inch pancakes, 2-3 serving(s) Number Of Ingredients 8 Steps:
Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition. Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown. Serve with maple syrup.
Time 25m Yield 8 pancakes. Number Of Ingredients 12 Steps:
Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries. Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
Time 50m Number Of Ingredients 12 Steps:
In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes. Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup.
Time 15m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Beat eggs. Add remaining ingredients in the order listed. Beat until smooth. Grease heated griddle. (Test by sprinkling griddle with a couple of drops of water. When bubbles skitter, the heat is just right.) Pour batter unto hot griddle. Spread out batter with the back of a large spoon. Turn pancakes as soon as they are puffed and full of bubbles. (Don’t wait for bubbles to break as you would ployes) Cook other side until browned.
