A friend sent me a back of organic buckwheat flour. Great friend! Now, what are you going to make. I like buckwheat pancakes but 100% buckwheat pancakes are a little strong flavoured. So I used buckwheat as a replacement for some of the flour and added huckleberries to kick up the sweet a little. If you don’t have huckleberries (poor you), you can substitute blueberries.
The recipe for these pancakes is at the end of the post.
I started by mixing the flour, buckwheat flour, baking powder, salt and sugar together. Then I beat the egg and mixed it with the milk, melted butter and vanilla. I added the liquid to the dry ingredients and mixed just until all the dry ingredients were moistened. Then I folded in the huckleberries
I cooked the pancakes on a preheated nonstick electric skillet set at 400 F. If you don’t have an electric skillet, get a fry pan or griddle very hot and drop a bit of batter on it. When the batter is covered with bubbles on the top, flip it. If it is too light, the griddle is too cold. If it is too dark, the griddle is too hot.
I put a large serving spoon of pancake on the skillet and cooked until the surface was covered with bubbles. Flip and cook until browned on the other side.
You can serve as they come off the skillet or keep warm in a 200 F oven.
I served ours with homemade sausage, butter and maple syrup.
These were great! The buckwheat gave them a nice nutty flavour and a richer texture. Of course, huckleberries make any pancake great!
- 90 grams (3.2 ounces - 3/4 cup) all purpose flour
- 70 grams (2.5 ounces - 2/3 cup) buckwheat flour
- 3 ml (1/2 teaspoon) salt
- 15 ml (3 teaspoons) baking powder
- 45 ml (3 tablespoons) sugar
- 1 egg
- 300 ml (1 1/4 cup milk)
- 45 ml (3 tablespoons) melted butter
- 2 ml (1/4 teaspoon) vanilla
- 125 ml (1/2 cup) fresh or frozen huckleberries or blueberries
- If using frozen berries, thaw them. If you use frozen berries, your pancakes will pick up some colour from the berries.
- Preheat an electric non stick fry pan or griddle to 400 F.
- Mix the flour, buckwheat flour, salt, baking powder and sugar in a mixing bowl.
- Beat the egg.
- Add the milk, melted butter and vanilla to the egg.
- Pour the liquid ingredients into the dry and mix just until all the dry ingredients are moistened.
- Using a large serving spoon, put enough batter on the skillet to make 4 inch pancakes.
- Cook until the surface is covered with bubbles.
- Flip the pancakes and cook the other side until golden.
- Serve as they come off the skillet or keep warm in a 200 F oven until all the pancakes are cooked.