BUCKWHEAT BUTTERMILK PANCAKES
These buckwheat pancakes are a light version of a breakfast favorite. Serve with applesauce or other sliced fresh fruits.
Provided by debs
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.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.2 g, Cholesterol 35.3 mg, Fat 2.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 542.8 mg, Sugar 4.5 g
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