Buckwheat flour and molasses are in this recipe for Buckwheat Pancakes.
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Ingredients:
- 1-1/2 cups sifted buckwheat flour
- 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups buttermilk
- 1 tablespoon molasses
- 1 tablespoon oil
- butter, melted
Preparation:
In a large bowl, combine dry ingredients with wire whisk. In a small bowl, with an electric mixer, combine buttermilk, molasses and oil. Slowly add wet ingredients to dry ingredients. Hand mix only until large lumps are gone.
Heat griddle or frying pan. Grease pan lightly. Using a 1/4 cup measuring cup to form each pancake in pan. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer. Serve hot with butter and syrup.
Makes about 16 4-inch pancakes.
Heat griddle or frying pan. Grease pan lightly. Using a 1/4 cup measuring cup to form each pancake in pan. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer. Serve hot with butter and syrup.
Makes about 16 4-inch pancakes.
