Grandma's Buckwheat Pancakes
1 cup nondairy milk (I use soy)
1 tablespoon apple cider vinegar
1/2 cup buckwheat flour
4 tablespoons all purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons oil
1. In measuring cup, mix milk with vinegar and let sit while you mix dry ingredients. Mix flours, sugar, salt, and baking power.
2. In medium bowl, whip together the oil and milk mixture. Gently stir in the dry mixture. Batter may be slightly lumpy. Do not over stir. Let batter sit 10 minutes.
3. Heat oiled griddle to medium-high. Pour batter to desired size and cook 2-3 minutes per side. Be careful not to burn them! I usually turn the heat down to a little over medium for best results.
Source of recipe: When I was little, my grandma made homemade buckwheat pancakes every Saturday morning. I grew up loving that taste and decided to create a tasty vegan version. You can get buckwheat flour at the health food store and many large grocers. It has a unique and wonderful flavor.
SO HOW'D IT GO?
FANTASTIC. ;)b my friend and i just used this recipe this morning, and topped the pancakes with bananas and REAL maple syrup. she said it was the best breakfast she ever had. ::)sooo, THANKS FOR THE RECIPE! :-* absolutely incredible. so dense and packed with flavor. ohhh man.. thanks!!
the only thing i would suggest is.. putting a little more milk in. our mixture was real thick. so, a little more milk (soymilk) would make them a lot easier to lay out on the griddle.
OHHH B'gosh!!! I have never made buckwheat pancakes and most of the regular pancakes I have made have turned out crappy. These were excellent! I did drop the amount of oil down to 1 tbls. Next time I am going to try gluten free all-purpose. Thanx much ;)b
I actually made them once before in December for my mother's birthday and I could have sworn I reviewed them but I guess not. The last time I didn't add the sugar because I was worried with the blueberries and syrup they'd be too sweet but this time I added it and it was much better. And it's such a small amount I can't believe I was worried about it, it's nothing like the amount you'd put in a cake. These are pretty much my go-to pancakes now, especially because the recipe is so simple. My only problem is with letting it sit for 10 minutes. I didn't realize I would go into the kitchen after the 10 minutes, then start waiting for the griddle to heat up, all the while letting the batter continue to sit there. So I need to figure out how long it takes it to heat up and start it accordingly. I think maybe 5 minutes in will be good. Also, I read online that stirring your blueberries into the batter will turn it purple and you should drop them onto each pancake after you've poured the batter. But I didn't like the way they stuck out of one side. It reminded me of this urban legend picture where someone photoshopped the seeds of some weird plant into this woman's breast to make it look like bugs had burrowed into her skin. So I stirred blueberries into the batter after that first pancake and it was fine.
Vegan Film Junkie,
I read somewhere (maybe here?) that if you mix the blueberries into a little bit of the dry ingredients before adding to the wet batter, they do not leak out quite as much. Might be worth a try. worked well when I made muffins recently.
These were yummmmmmmmy. But make sure not to let your batter sit for too long because it rises A LOT. I only ended up with 4 pancakes because the batter got so thick this last time... Also, I added blueberries and almond extract. They were so good I didn't need any syrup. I just ate them in my hand like a little sandwich. And I have the berry stains to prove it, heh.
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Yay! I'm so glad you made these. They were my favorite growing up. My grandma seriously made them every weekend. There's just something wonderful about the buckwheat flavor...and the almond extract sounds like a good addition.
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