BUCKWHEAT CORNCAKES
Got this yummy healthy breakfast from www.chooseveg.com - the source of this recipe is from "Healthy Eating for Life for Women" by Kris Kieswer. Serve with fresh fruit or maple syrup.
Provided by Wendys Kitchen
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
- In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
- Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
BLUEBERRY BUCKWHEAT PANCAKES
Steps:
- In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
- Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
Nutrition Facts : Calories 435 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 110 milligrams, Sodium 640 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 13 grams
PRESTON COUNTY RAISED BUCKWHEAT CAKES
This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time
Provided by Frugalfarmer
Categories Breakfast
Time 9h10m
Yield 8-12 cakes, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
- When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
- We usually serve stacks of 2-4 cakes each.
- Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).
BUCKWHEAT CINNAMON PANCAKES
These pancakes are still fluffy like all wheat pancakes, the only thing different is their color. The cinnamon adds a nice touch that fits very well with maple syrup or pumpkin butter. These would probably also be very good with the addition of a chopped apple into the batter. From Cooking Light magazine
Provided by LUv 2 BaKE
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine the whole wheat flour, buckwheat flour, sugar, baking powder, cinnamon, and salt.
- In a smaller bowl, slightly beat egg, whisk in milk, and oil.
- Add egg mixture to flour mixture, stirring just until mixed.
- Spoon about 1/4 cup of batter onto a greased hot skillet or griddle; turn pancakes when tops are covered with bubbles and edges look cooked.
- Makes about 10 small pancakes.
Nutrition Facts : Calories 225.5, Fat 4.4, SaturatedFat 1.1, Cholesterol 72.1, Sodium 317.1, Carbohydrate 38.7, Fiber 4.8, Sugar 4.9, Protein 10.6
CORNCAKES ON THE GRIDDLE
This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)
Provided by 3KillerBs
Categories Breads
Time 30m
Yield 20-30 cakes depending on size
Number Of Ingredients 7
Steps:
- Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
- Beat the eggs into the milk or buttermilk.
- Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
- Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
- Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
- Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
- Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
- Serve with butter, jelly, apple butter, or other favorite bread spread.
Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3
BUCKWHEAT VEGAN CUPCAKES
Make and share this Buckwheat Vegan Cupcakes recipe from Food.com.
Provided by stop.whispering
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Whisk together soy milk and vinegar, set aside for a minute.
- Beat together soy milk mixture, oil, sugar and extracts.
- Sift in the flour, baking powder, baking soda and salt and milk until no lumps remain.
- Fill cupcake liners two thirds of the way up and bake for 20-22 minutes.
Nutrition Facts : Calories 124.6, Fat 1.9, SaturatedFat 0.2, Sodium 208.7, Carbohydrate 25.5, Fiber 1.5, Sugar 13.7, Protein 2.3
BUCKWHEAT PANCAKES
Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 20m
Yield Makes 8-10 pancakes (Serves 4)
Number Of Ingredients 11
Steps:
- Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
- Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
- Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.
Nutrition Facts : Calories 486 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium
EASY BUCKWHEAT PANCAKES
Top our simple buckwheat pancakes with juicy cherries. They're packed with nutrients and are perfect for an indulgent weekend breakfast
Provided by Good Food team
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Put the cherries in a bowl with 1 tbsp sugar, stir and set aside.
- Mix the remaining sugar, flours, cinnamon and bicarb in a large bowl. Make a well in the centre and crack in the eggs. Gradually whisk in with the buttermilk to make a smooth batter.
- Melt a knob of butter in a non-stick frying pan. Add spoonfuls of batter to make pancakes about 8-10cm across. Cook for a couple of mins until set on the bottom and bubbles appear on the surface, then flip and cook the other side.
- Keep the pancakes warm in a low oven while you finish up the batter. Serve 2-3 piled on each plate, topped with a spoonful of cherries and a drizzle of maple syrup.
Nutrition Facts : Calories 504 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.28 milligram of sodium
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