Buckwheat-Rye Pancakes
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Buckwheat Flour1 cup
Rye Flour1 cup
Sugar1 tbsp
Baking Powder1.5 tsps
Kosher Salt1 tsp
Baking Soda4 large
Egg3 cups
ButtermilkDirections:
1
Place pancake mix in a large bowl
2
Pancake mix: Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar
3
Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar
4
Do ahead Mix can be made 1 month ahead
5
Store airtight at room temperature
6
Mix can be made 1 month ahead
7
Store airtight at room temperature
8
Assembly: Place pancake mix in a large bowl
9
Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay)
10
Heat a griddle or a large skillet over medium; lightly coat with butter
11
Working in batches, scoop batter onto griddle
12
Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes
13
Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer
14
Serve pancakes with maple syrup
15
Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay)
16
Heat a griddle or a large skillet over medium; lightly coat with butter
17
Working in batches, scoop batter onto griddle
18
Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes
19
Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer
20
Serve pancakes with maple syrup