There is no comparison between made from scratch and commercial box pancakes, especially if you’re making the pioneer classic buckwheat variety. As the name implies, the star of this recipe is buckwheat, however, I also add regular flour to smooth out the texture. This is a baking soda based pancake so it doesn’t have to sit for hours like crepes.
Ingredients
- 144 g Buckwheat (~1 cup)
- 76 g Flour (~0.5 cups)
- 12 oz Buttermilk
- 1 Egg
- 4 TBS Butter – melted
- 1 TBL Sugar
- 1 tsp Baking Powder
- 1 tsp Vanilla extract
- 0.5 tsp Salt
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- In large bowl, mix the dry ingredients together (whisk until integrated).
- In another bowl, mix the buttermilk and egg (whisk until integrated).
- Create a hole in the center of the dry mix bowl and add the milk mixture.
- Whisk from center out gradually adding in the dry ingredients on the side.
- When about half the batter is mixed, add the melted butter.
- Continue mixing until all the batter is blended together.
- Best to mix by hand using a whisk to avoid over mixing.
- Over mixing results in dense pancakes.
- Warm pan or griddle to Med/High and coat with a neutral oil (i.e., sunflower oil).
- Ladle batter into pan the size you want and let cook until the top starts to generate air pockets.
- Flip once and let other side cook to finish.
- Repeat steps 9 & 10 for next pancake (re-coat pan with oil for a more crispy crust).
