Nutrition Facts
6 servings
6
Buckwheat and Cornmeal Pancakes Recipe
Delicious pancakes to share at breakfast or during a brunch with friends. A gluten-free recipe.
Ingredients
150 Buckwheat flour
100 Corn flour
30 Sugar
2 Egg
1 Baking soda
60 Butter
30 Milk
1 pinch Salt
Directions
1
Mix the dry ingredients (flours, sugar, baking soda, and salt) in a bowl or in your mixing machine. Add the whole eggs one by one and mix again.
2
Incorporate the melted butter and gradually mix in the milk to avoid lumps.
3
Let the dough rest in the refrigerator for 1 hour.
4
Cook in a hot, oiled skillet and drop a small ladle of batter to form the pancake. When small bubbles appear on the surface, it's time to flip it.
5
Finally, serve with a side of your choice: maple syrup, honey, or fruits for a sweet version, or eggs and bacon for a savory version during a brunch.
Ingredients
Ingredients
150 Buckwheat flour
100 Corn flour
30 Sugar
2 Egg
1 Baking soda
60 Butter
30 Milk
1 pinch Salt
Directions
Directions
1
Mix the dry ingredients (flours, sugar, baking soda, and salt) in a bowl or in your mixing machine. Add the whole eggs one by one and mix again.
2
Incorporate the melted butter and gradually mix in the milk to avoid lumps.
3
Let the dough rest in the refrigerator for 1 hour.
4
Cook in a hot, oiled skillet and drop a small ladle of batter to form the pancake. When small bubbles appear on the surface, it's time to flip it.
5
Finally, serve with a side of your choice: maple syrup, honey, or fruits for a sweet version, or eggs and bacon for a savory version during a brunch.
Notes
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EN