New Taste Journal
Whole Grain · Whole Food · Big Flavors
Whole Grain Buckwheat Pancakes
Strawberry Fruit Compote
1 Cup Whole Wheat Flour,
3/4 Cup Buckwheat Flour
1/4 Cup Cornmeal, fine
1 tsp. Baking Soda
1 tsp. Baking Powder
1 Pinch Salt
2 Tbs. Olive Oil
2 Tbs. Maple Syrup
2 Tbs. Flax Seed
1.5 Cups Buttermilk
Measure and sift all dry ingredients together.
Whisk eggs, oil and maple syrup together.
Add buttermilk and flax seed and mix together.
Pour wet ingredients over dry ingredients.
Using a rubber spatula, mix and fold ingredients together.
Be sure to scrape the sides and bottom with every mix.
Mix as few times as you can, about 20, until you have a thick batter.
Heat griddle to 400°.
Lightly spray or brush the griddle with oil.
Use an ice cream scoop or ladle to place 3 ounces of batter on the griddle.
Let pancakes cook for a few minutes on one side.
Pancakes should be golden brown and just starting to bubble.
Flip pancakes over.
Let pancakes cook another few minutes until done.
You can break open one pancake and look inside to tell if they are done.
Remove from griddle and serve with fruit compote or a little drizzle of maple syrup, or
Recipe serves four.
Cook all pancakes and place leftovers in the fridge. Great as a snack the next day.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.