Buckwheat maple pancakes stacked ten high. Hey, where’s the tenth one?
It’s new year’s eve in Ulaanbaatar, Mongolia. Why wait for the new year to start adding some more healthful items to our menus? Today’s breakfast featured buckwheat, which boasts 12 grams of fiber in it’s nutritional makeup. Not only were they more healthful than our usual favorite, scratch pancakes for two, but they were quite tasty with their infusion of maple syrup. We wish all of our readers a happy and healthy 2016!
Buckwheat Maple Pancakes
- 1 cup buckwheat flour
- 1/2 cup all purpose flour
- 1 tsp baking powder
- pinch salt
- 1 large egg
- 1/4 cup maple syrup
- 1 cup soy milk
- Whisk together flours, baking powder and salt in a large bowl.
- In a small bowl, whisk together egg, maple syrup and soy milk.
- Whisk in egg mixture to flour mixture until smooth. Consistency should be thick and not runny.
- Heat oiled pan over medium heat.
- Use 1/4 cup measure to scoop out batter and drop onto hot pan. Once you see bubbles forming on the top and the edges look a bit dry, it’s time to flip your pancakes. Cook for another 2 minutes.
- Keep pancakes warm in a low temperature oven while making the rest of the batch.
- Enjoy while hot with toasted nuts, fresh fruit, and real maple syrup.
I don’t typically love love buckwheat, so I mix it half and half with wheat flour – your mixture would probably be perfect for me as well. It’s just such a strong flavor. Plus, living my formative years in Southern California, I got so sick of buckwheat groats that maybe the smell turns me off a little!!! Happy New Year!!!
I’m going to start experimenting with flour mixtures to up the health factor. Happy New Year, Chef!